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SENOR PAN EXPRESS

5059 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

SENOR PAN EXPRESS has been inspected 7 times by Chicago Department of Public Health since July 21, 2015. The most recent inspection, on July 19, 2018, found no infractions.

1 of 7 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 Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on August 14, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 August 11, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 20, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 21, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 12 times across 6 separate inspections, most recently on August 14, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED ,HANDLED AND SERVED SUCH AS (STEAK,BEANS,PORK,ETC)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REMOVE CARDBOARD FROM SHELVING UNIT NEAR STEAM TABLE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM STEAM TABLE,FRYER CABINET,GRILL TABLE,PREP TABLES,COUNTER TOPS LOWER STORAGE CABINETS,WHEEL BASES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPLACE STAINED CEILING TILES IN TOILET ROOM.MUST CLEAN GREASE AND FOOD DEBRIS FROM HOOD & FILTERS AT COOKING EQUIPMENT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETER FOR SMALL REFRIGERATOR
  3. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF 1- DOOR GLASS REACH IN COOLER AT 45.2F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS SUCH AS 105LBS. RAW BEEF STEAK 52.7F,53.0F,54.4F,54.7F,56.7F,57.057.4F,1LB.FLAN 49.0F,49.6F,50.0F,50.6F,24 GALLONS OF MILK RANGING FROM 46.7F-51.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0 OR BELOW.APPX.298 LBS. $439.50. (CRITICAL 7-38-005A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED HAND SINK NOT ACCESSIBLE AND MAINTAINED AT THIS TIME.OBSERVED REAR PREP/ DISH WASHING AREA HAND SINK WITHOUT HOT RUNNING WATER AND A BOWL,KNIFE AND SCRUBBER INSIDE OF SAME HAND SINK BASIN.MANAGER HAD TO TURN ON HOT WATER FROM UNDERNEATH HAND SINK.ARTICLES HAVE BEEN REMOVED FROM SINK AT THIS TIME.MUST KEEP HAND SINK ACCESSIBLE AND MAINTAINED AT ALL TIMES.(CRITICAL 7-38-030)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER LIDS WITH AN APPX."4-6" GAP IN CENTER OF DOUBLE LIDS AND EXCESSIVE GREASE ENCRUSTED ON LID OF OUTSIDE GREASE CONTAINER. MUST REMOVE GREASE AND CLEAN LID AND PROVIDE TIGHT FITTING LIDS FOR OUTSIDE GARBAGE DUMPSTER AND MAINTAIN.(SERIOUS 7-38-020)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CARDBOARD FROM SHELVING UNIT NEAR STEAM TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM STEAM TABLE,FRYER CABINET,GRILL TABLE,PREP TABLES,COUNTER TOPS LOWER STORAGE CABINETS,WHEEL BASES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES IN TOILET ROOM.MUST CLEAN GREASE AND FOOD DEBRIS FROM HOOD & FILTERS AT COOKING EQUIPMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR SMALL REFRIGERATOR
  4. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE TABLE STORAGE UNDER THE FLAT GRILL NOT CLEAN, INSTRUCTED TO CLEAN.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FLAN FOR SALE IN FRONT COOLER WITH NO LABELS, INSTRUCTED ON PROPER LABELING
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD BEING STORED IN GROCERY BAGS IN THE FREEZER AND REAR 2 DOOR COOLER, INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS, OR FOOD GRADE BAGGIES/ZIPLOC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN STOVE TOP, OVEN AND MICROWAVE INTERIOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR NOT CLEAN UNDER AND AROUND THE EQUIPMENT,REAR SLICER PREP AREA,INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LIGHT SHIELD NOT CLEAN REAR MOP SINK AREA, INSTRUCTED TO CLEAN.
  6. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND COFFEE/ESPRESSO MACHINE WATERLINES. MUST PROVIDE.
  7. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND NO BARRIRER BETWEEN CUSTOMERS AND EMPLOYESS AT FRONT SERVING AREAS. MUST INSTALL BARRIERS AT FRONT SERVING AREAS.SERIOUS VIOLATION. 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND COFFEE/ESPRESSO MACHINE WATERLINES. MUST PROVIDE.

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