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ZIPEXPRESSFAST FOOD

1635 W HOWARD ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

ZIPEXPRESSFAST FOOD has been inspected 3 times by Chicago Department of Public Health since August 16, 2022. The most recent inspection, on May 4, 2023, found no infractions.

1 of 3 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: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 4 times across 2 separate inspections, most recently on August 26, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on August 26, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on August 16, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on August 16, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 on August 16, 2022. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15-- REAR EXIT SCREEN DOOR WITH TORN MESH SCREEN. MUST PROVIDE A TIGHT FITTING MESH SCREENED DOOR WITH NO OPEN HOLES, SEAMS OR OPENINGS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-501.16 NO PLUG/STOPPERS FOR THE THREE-COMPARTMENT SINK TO ENABLE PROPER WASHING, RINSING, AND SANITIZING. MUST PROVIDE.
  3. License

    20 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS AT ANY HAND WASHING SINKS. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AT WASHROOM HAND WASHING SINK. MUST PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • EXCESSIVE GREASE ON ALL FOOD AND NON-FOOD CONTACT SURFACES. MUST REMOVE ALL GREASE AND MUST BE SMOOTH AND CLEANABLE.----INTERIOR OF ALL COOLERS AND FREEZERS WITH GREASE, POOLING LIQUID AND EXCESSIVE FOOD DEBRIS. MUST CLEAN/REMOVE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FRONT AREA BOX FREEZER MUST MAINTAIN AN ADEQUATE FROZEN TEMPERATURE OR BE REMOVED FROM THE PREMISES.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE FUNCTIONAL METAL STEM THERMOMETER THAT IS ACCURATE AND ABLE TO READ.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • REAR EXIT SCREEN DOOR WITH TORN MESH SCREEN. MUST PROVIDE A TIGHT FITTING MESH SCREENED DOOR WITH NO OPEN HOLES, SEAMS OR OPENINGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC BAGS AS A MEANS OF COVER FOR UNUSED PLUMBING FIXTURES AT THE FROM. MUST PROVIDE A SMOOTH, CLEANABLE COVER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL AREAS OF THE FRONT RAW WOODEN SHELVING MUST BE PAINTED/SEALED.----EXCESSIVE GREASE ON ALL PLUMBING FIXTURES THROUGHOUT THE FACILITY. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE CHEMICAL TEST STRIPS ON THE PREMISES. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO PLUG/STOPPERS FOR THE THREE COMPARTMENT SINK TO ENABLE PROPER WASHING, RINSING AND SANITIZING. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK UNDER THE UTILITY SERVICE SINK ONTO THE FLOOR. MUST REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • WASHROOM WASHBOWL FAUCET REPAIRED WITH DUCT TAPE. MUST REPLACE/PROPERLY REPAIR.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER BACKING UP FROM ONE COMPARTMENT OF THE THREE COMPARTMENT SINK INTO THE OTHERS WHEN WATER IS RUNNING. MY REPAIR TO HAVE WASTE WATER PROPERLY DRAIN FROM THE SINK. PRIORITY VIOLATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED EXTREMELY DIRTY TOILET AND HAND WASHING SINK IN THE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOM THAT OPENS TO THE FOOD PREP AREA WITH A BROKEN SELF-CLOSING DEVICE. MUST REPLACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO TOILET TISSUE IN THE WASHROOM. MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE WASTE RECEPTACLE WITH OVER FLOWING DEBRIS, UNABLE TO CLOSE LID TO BE TIGHT FITTING. MUST REMOVE ALL OVERFLOWING GARBAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE GREASE ON ALL WALLS, FLOORS AND ATTACHED WOODEN DOOR AT ENTRANCE TO THE KITCHEN AND ALL ATTACHED ELECTRICAL OUTLETS, PIPING AND COVING. MUST REMOVE ALL GREASE AND DEBRIS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NON-FUNCTIONAL LIGHTING ABOVE THE THREE COMPARTMENT SINK AREA. MUST REPAIR/REPLACE/ PROVIDE ADEQUATE LIGHTING.

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