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SILOM 12 EXPRESS

222 W MERCHANDISE MART PLZ, CHICAGO, IL 60654 · Restaurant

Inspection summary

SILOM 12 EXPRESS has been inspected 8 times by Chicago Department of Public Health since February 20, 2014. The most recent inspection, on January 27, 2022, found no infractions.

3 of 8 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on April 26, 2018. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 February 21, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on April 12, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 3 separate inspections, most recently on April 26, 2018. 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 4 times across 3 separate inspections, most recently on April 8, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF RICE WITH NO LABELS. INSTRUCTED TO LABEL ALL ITEMS WITH THE COMMON NAME.
  3. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • COOLING LINES IN WALK-IN COOLER CONDENSATING ALL AROUND, INSTRUCTED TO INSULATE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CEILING LIGHT FIXTURE ABOVE DISH WASHING AREA MISSING A SHIELD, INSTRUCTED TO INSTALL.
  4. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED OPEN EMPLOYEE BEVERAGES STORED ON TOP OF FOOD CONTAINERS IN DRY STORAGE SHELVING AND ON SHELF ABOVE REAR PREP SINK. INSTRUCTED TO REMOVE BEVERAGES FROM PREP AREAS AND THAT EMPLOYEES MUST NOT EAT OR DRINK IN PREP AREAS. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION: 7-38-010(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED WORN SHELVING ABOVE 3 COMPARTMENT SINK AND PREP SINK, WHERE RAW PARTICLE BOARD IS SHOWING THROUGH ON THE SHELF SURFACES AND EDGES. ALSO NOTED RAW WOOD PLANK BEING USED TO COVER A PREP TABLE AT THE FRONT COOK LINE. INSTRUCTED TO RESURFACE OR REPLACE THE SHELVING AND PLANK TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRYING PANS IN COOK LINE ENCRUSTED WITH BLACK COLORED CHAR ON EXTERIOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HEAVY DUST ACCUMULATION ON WALL VENT TO RIGHT OF REAR COOK LINE. MUST DETAIL CLEAN AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ACCUMULATED ICE BUILD UP ON WALK IN COOLER CONDENSER AND PIPE. INSTRUCTED MANAGER TO REMOVE ALL ICE BUILD UP AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT CEILING LIGHT BULBS (X2) AT PREP AREA ABOVE EXPOSED HANDWASH BOWL. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  7. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO HAND SOAP ON THE EXPOSED HAND SINK IN THE REAR PREP AREA. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE A PAPER TOWEL AND HAND SOAP ALL THE TIMES. CITATION ISSUED CRITICAL 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PUT HAND SOAP ON THE EXPOSED HAND SINK DURING INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE PREP SINK IN THE REAR PREP AREA. CAULK IS WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL INTERIOR DOOR OF THE DEEP FRYER WITH GREASE BUILD-UP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE HOLES ON THE WALLS IN THE REAR PREP AREA AND CLEAN WALLS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS IN THE FRONT AND REAR PREP AREA BY THE HOOD/CANOPY ABOVE THE GRILL. MUST REPLACE AND MAINTAIN. MISSING LIGHT SHIELD ON THE LIGHT BULBS ON THE HOOD IN THE FRONT COOK LINE AND IN THE REAR PREP AREA. MUST PROVIDE LIGHT SHIELD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ICE SCOOP ON A SEPARATE CONTAINER (NOT ON TOP OF THE CONSUMMABLE ICE)TO PREVENT POSSIBLE CONTAMINATION. WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  8. License

    0 infractions

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