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TIM TIM EXPRESS GRILL

4148 W MONTROSE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

TIM TIM EXPRESS GRILL has been inspected 4 times by Chicago Department of Public Health since July 20, 2018. The most recent inspection, on December 14, 2020, found no infractions.

1 of 4 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: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 28, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 May 28, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times on May 28, 2019. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
  3. Complaint

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES.PRIORITY FOUNDATION 7-38-005,CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED. - - -
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND SCREEN WINDOW AT REAR EXIT DOOR WITH LARGE OPENINGS.INSTRUCTED TO REPAIR/REPLACE SCREEN WINDOW TO PREVENT PEST ENTRY AND TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE DISH WASHING 3 COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS ON BOTTOM SHELF OF PREP TABLE AT REAR FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED HAS EXCESSIVE GREASE ON TOP AND AROUND OF LID AND EXCESSIVE GREASE SPILLS ON GROUND FLOOR UNDER AND AROUND THE GREASE CONTAINER AND NEAR THE EXIT DOOR.INSTRUCTED TO DETAIL CLEAN MENTIONED AREAS AND MAINTAIN DUE TO POTENTIAL PEST FEED/HARBORAGE AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(B),CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRTY FLOORS UNDERNEATH THE DISH WASHING 3 COMPARTMENT SINK AND INSIDE THE WASH ROOM.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD/FILTERS TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP/DEBRIS.
  4. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY OR DISCLOSURE ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES MUST COMPLETE A FOOD HANDLER'S TRAINING. MUST PROVIDE CERTIFICATES.

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