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PHILLY'S BEST EXPRESS

2436 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

PHILLY'S BEST EXPRESS has been inspected 9 times by Chicago Department of Public Health since April 21, 2011. The most recent inspection, on June 17, 2022, found no infractions.

1 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on December 14, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 14, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 14, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 22 times across 7 separate inspections, most recently on July 21, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 6 separate inspections, most recently on July 21, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of chicago certified food service manager on site while potentially hazardous foods are prepared and served (beef, potatoes, etc). Instructed facility to have a certified manager on site at all times while preparing and/or serving potentially hazardous foods with original certificates posted and to maintain. Serious violation 7-38-012(a).
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink and exposed hand sink in rear kitchen area, in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks not clean, had excess food debris accumulation, not clean, need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in 1st floor storage room under storage shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall, ceilings that had peeling paint, exposed plaster in 1st floor storage room, shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 compartment sink faucet leaking at neck, shall be repaired/replaced.
  4. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKETS AT 3 DOOR REFRIGERATION UNITS AT THE PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE...NOTED BROKEN LID ON COVER CHEST FREEZER AT THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY SPILLS OF BEEF BLOOD STAIN INSIDE REFRIGERATIONS INSIDE SECOND FLOOR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN...MUST DEFROST AND CLEAN AND MAINTAIN HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER ON THE SECOND FLOOR FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE SECOND FLOOR FOOD STORAGE AREA AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUST BY THE ACCUMULATION ON WALLS ABOVE THE WINDOW BY THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED BATH ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED BATH ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS AND MAINTAIN
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATE ON SITE AT LL TIMES.
  5. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:-PEPPERONI 51.8F, ITALIAN SAUSAGE 49.5F/44.6F, TURKEY 45.9F, MEATBALLS 46.5F, CHEESE 45.3F, PIZZA (ASSORTED (SAUSAGE 74.5F,CHEESE 75.2F, PEPPERONI 78.8F)). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $15.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED HAND WASH SINK AT THE BATHROOM IN POOR REPAIR WITH NO HOT AND COLD RUNNING WATER AT THE BATHROOM FOR BOTH EMPLOYEES AND CUSTOMERS. (WATER SHOT OFF AND PIPES REMOVED DUE TO WATER LEAKAGE).INSTRUCTED EMPLOYEES TO WASH HANDS AT THE KITCHEN HAND WASH SINK BEFORE PREPPING. CRITICAL VIOLATION#7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 15 RAT DROPPINGS ON FLOOR AT THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION #7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, PIZZA, SALADS, SOUPS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER AT ALL TIMES. SERIOUS VIOLATION IS 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WASTE WATER BACKING UP WITH GREASE AND FOOD PARTICLES AT THE 2 OF THE 3 COMPARTMENTS WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKETS AT 3 DOOR REFRIGERATION UNITS AT THE PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE...NOTED BROKEN LID ON COVER CHEST FREEZER AT THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY SPILLS OF BEEF BLOOD STAIN INSIDE REFRIGERATIONS INSIDE SECOND FLOOR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN...MUST DEFROST AND CLEAN AND MAINTAIN HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER ON THE SECOND FLOOR FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE SECOND FLOOR FOOD STORAGE AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUST BY THE ACCUMULATION ON WALLS ABOVE THE WINDOW BY THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED BATH ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW WATER DRAIN AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATE ON SITE AT LL TIMES.
  6. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS ITALIAN BEEF, STEAK SANDWICHES, PIZZA, CHICKEN WINGS ETC. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN CHEST FREEZER DOOR AT THE FRONT STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE AND DIRT ON FOOD PREP AREA ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK IN DISHWAHING AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
  7. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (CHICKEN AND BEEF) ARE BEING PREPARED AND/OR SERVED. SERIOUS CITATION ISSUED 7-38-012(A).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO INSTALL ADDITIONAL LIGHTING IN UPSTAIRS STORAGE AREA TO HELP PREVENT PEST HARBORAGE AND BETTER FACILITATE PROPER CLEANING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND 3 UNUSED REFRIGERATORS IN FACILITY. INSTRUCTED TO REPAIR OR REMOVE AND MAINTAIN.
  8. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD LINERSON SHELVING IN KITCHEN. INSTRUCTED MANAGMENT TO REMOVE AND TO U8E SMOOTH LIGHT COLORED SURFACES THAT ARE WATER AND GREASE RESISTANT.N APPROVED KNIFE RACK IMPROPER STORAGE OF KNIVES IN BETWEEN SEAMS OF KITCHEN TABLES. INSTUCTED MANAGEMENT TO GET A APPROVED KNIFE RACK. POP AND MILK CRATTES FOR THE ELEVATION OF FOOD PRODUCTS ARE NOT OF PROPER DESIGN. INSTRUCTED MANAGEMENT TO ELEVATE FOOD PRODUCTS WITH RACKS OR PLATFORMS WITH LEGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER IN KITCHEN NEEDS CLEANING. INTERIOR OF FRYER CABINETS NEED CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • COVEING ON FLOOR BEHIND STAND UP MIXER IN KITCHEN COMING APPART. COVING NEEDS TO BE FIXED TO THE WALL
  9. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.FOUND 15 SLICES OF ASSORTED PIZZAS AT IMPROPER TEMPERATURE OF 82.3F.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.TOTAL DOLLAR VALUE$ 20.00.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE BROKEN GASKETS AT 3 DOOR COOLER,PROVIDE WORKING SINK STOPPERS FOR 3 COMP SINK ALSO SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK IN KITCHEN NEXT TO CLEAN MULKTI-USE UTENSIL STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS,DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP COOLERS,SHELVINGS THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,INTERIOR OF MOP SINK,HOOD/FILTERS AND ATTACHED EQUIPMENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH COOKING EQUIPMENTS AND 2ND FLOOR DRY STORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULB AT REAR ABOVE 3 COMP SINK AREA NOT SHIELDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON SHELVING IN KITCHEN.

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