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ZIP'Z EXPRESS FAST FOOD

1635 W HOWARD ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

ZIP'Z EXPRESS FAST FOOD has been inspected 18 times by Chicago Department of Public Health since June 17, 2010. The most recent inspection, on August 16, 2022, found no infractions.

4 of 18 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 source, labelling and allergens, Handwashing and staff hygiene and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on January 11, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on January 11, 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 2 times across 2 separate inspections, most recently on November 10, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 23, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 10, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE LONG CHEST FREEZER IN THE STORAGE AREA.THE SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOME WATER AND DEBRIS UNDER THE COOKING EQUIPMENT, CLEAN AND MAINTAIN
  3. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN AND MAINTAIN SHELVES INSIDE THE 2 DOOR REFRIGERATION UNITS AT THE MAIN KITCHEN AREA WITH DIRT AND FOOD DEBRIS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE 2 DOOR COOLER STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
  4. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUE -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • EXCESS DIRTY,BROKEN DUCT TAPE ARE WRAPPED AT FEET OF THE DINING TABLES,INSTRUCTED TO REMOVE KEEP SURFACE SMOOTH AND CLEANABLE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DUCT TAPE ON INTERIOR OF REACH IN 2 DOOR STANDING COOLER NEXT TO MOP SINK. DUCT TAPE IS BEING USED TO REPAIR CONDENSER UNIT AT TOP. REMOVE ALL DUCT TAPE AND RESTORE ALL SURFACES TO SMOOTH EASILY CLEANABLE CONDITION. OBSERVED STANDING FREEZER WITH EXCESS ICE ACCUMULATION. DEFROST AND MAINTAIN AND REMOVE DUCT TAPE USED TO REPAIR SHELVING. REMOVE AND RESTORE ALL SHELVING TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLUSHIE MACHINE UNCLEAN. CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF SLUSHIE MACHINES PRIOR TO USE OF BEFORE STORING. CLEAN INTERIOR AND EXTERIOR OF REFRIGERATORS. MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED WORKING THERMOMTERS NEEDED IN ALL COOLERS. INSTALL AND MAINTAIN.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MARRED CUTTING BOARD AT THREE COMPARTMENT SINK AREA.ISTRUCTED MANAGEMENT TO REPLACE/REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AN EXTERIOR OF TWO DOOR REACH-IN COOLER AT HOT LINE IN KITCHEN AREA NEEDS CLEANING. KITCHEN AND WORK BENCH SHELVING NEEDS CLEANING AND SANITIZING. NOTED GRILL,RANGE AND FRYER GAS CHUTES WITH FOOD PARTICULATES AND GREASY.INSTRUCTED MANAGEMENT TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING THROUGH OUT KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HOOD OVER HOT LINE IN KITCHEN GREASY.INSTRUCTED MANAGEMENT TO CLEAN.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT 1763829, DATED 4/28/2016. VIOLATIONS INCLUDE; #32; OBSERVED THE USE OF CARDBOARD INSIDE COOLERS AND ON KITCHEN EQUIPMENT. DEFROST BOTH DEEP FREEZERS IN THE FRONT AND REAR PREP AREAS. INSTRUCTED TO DISCONTINUE USE OF CARDBOARD, CLEAN AND MAINTAIN. #33; OBSERVED FOOD DEBRIS AND EXCESSIVE GREASE ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; STOVE, GRILL, FRYER, AND ALL CONTACT SURFACES IN THE KITCHEN. ALSO, CLEAN THE INTERIOR AND EXTERIOR OF THE UPRIGHT AND DEEP FREEZERS. CLEAN INTERIOR OF STORAGE BINS UNDER THE FRONT PREP TABLES, AND ALL WINDOW SILLS IN SEATING AREA. MAINTAIN SAME. #34; OBSERVED DIRTY FLOORS AND CORNERS THROUGHOUT THE PREMISES. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. 35; OBSERVED KITCHEN HOOD AND FILTERS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. VIOLATIONS STILL EXISTS. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GROCERY BAGS BEING USED TO STORE FOOD,IN THE FREEZER BEHIND THE FRONT COUNTER. INSTRUCTED THAT GROCERY BAGS ARE PROHIBITED, DISCONTINUE USE. USE FOOD GRADE BAGS INSTEAD AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED LOWER SHELVES ON PREP TABLES IN REAR PREP NOT CLEAN. ALSO, DRY STORAGE RACKS IN FRONT OF PREMISES (ACROSS FROM DEEP FREEZER) ARE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER IN THE REAR PREP AREA AROUND THE HOT WATER TANK. INSTRUCTED TO DISCARD ITEMS NOT BEING USED. ELEVATE OTHER ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN .
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE USE OF CARDBOARD INSIDE COOLERS AND ON KITCHEN EQUIPMENT. DEFROST BOTH DEEP FREEZERS IN THE FRONT AND REAR PREP AREAS. INSTRUCTED TO DISCONTINUE USE OF CARDBOARD, CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS AND EXCESSIVE GREASE ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; STOVE, GRILL, FRYER, AND ALL CONTACT SURFACES IN THE KITCHEN. ALSO, CLEAN THE INTERIOR AND EXTERIOR OF THE UPRIGHT AND DEEP FREEZERS. CLEAN INTERIOR OF STORAGE BINS UNDER THE FRONT PREP TABLES, AND ALL WINDOW SILLS IN SEATING AREA. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS AND CORNERS THROUGHOUT THE PREMISES. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED KITCHEN HOOD AND FILTERS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  10. Complaint Re-Inspection

    0 infractions

  11. Complaint

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE: FOUND READY TO EAT FOOD(LETTUCE,ONIONS ETC.) STACKED ON TOP EACH OTHER INSIDE THE TWO DOOR COOLER IN PREP AREA.COOKED RICE WAS COVERED WITH A LARGE PLASTIC NON-FOOD BAG(FOAM WAS PRIOR STORED),FROZEN FOOD UNCOVERED AND STACKED ON TOP EACH OTHER.OBSERVED UNCOVERED PLASTIC CONTAINER WITH CHICKEN WINGS IN IT DEFROSTING INSIDE THE THREE COMPARTMENT SINK(MIDDLE COMPARTMENT),ON TOP OF IT ANOTHER CONTAINER WITH SOAP DIRTY WATER AND SPONGES.FOOD REMOVED.FOOD PROTECTION WAS EXPLAINED,ALSO MUST USE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.DIPPER WELLS(USED TO SCOOP FRESH ICE CREAM FOR CUSTOMERS) WITH RUST ON SURFACE ALSO UNKNOWN PARTICLES IN WATER,INSTRUCTED TO CLEAN/REPLACE. SERIOUS VIOLATION: 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE(CERTIFIED MANAGER/OWNER)OBSERVED LIVE ROACHES ON PREMISES.ONE BABY ROACH BETWEEN OPENED FLOOR TILES UNDER THE TWO DOOR REACH-IN COOLER,ACROSS FROM COOKING EQUIPMENT.ONE ADULT ROACH ON EAST WALL BEHIND FRONT COUNTER IN DINING AREA,AND 10-20 BABY ROACHES TO ADULT ROACHES BEHIND THE VIENNA HOT DOG ADVERTISE BOARDS,BEHIND THE MENU BOARDS.INSTRUCTED TO REMOVE ROACHES,CLEAN AND SANITIZE AREA.REMOVE UNNECESSARY ADVERTISE BOARDS.NOT AN INFESTATION. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN STOPPERS PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE THREE NEW STOPPERS FOR PROPER:WASH,RINSE AND SANITIZE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP AT FOLLOWING EQUIPMENT:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,BURNERS,HOOD AND FILTERS,DEEP FRYERS,ALL SHELVES IN THE KITCHEN AND ALL INTERIOR AND EXTERIOR OF COOLERS DOOR TRACKS AND HANDLES.TOILET AND WASH BOWL WITH GRIMES INSTRUCTED TOO CLEAN AND MAINTAIN ALL MENTIONED ABOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE,DEBRIS AND DUST ON FLOORS THROUGHOUT THE PREMISES,SPECIALLY UNDER EQUIPMENTS,SHELVES,COOLERS THREE COMPARTMENT SINK ETC.FLOOR MUST BE CLEAN AND MAINTAIN.SEAL OPENED FLOOR TILES UNDER THE TWO DOOR COOLER.RUBBER MATS EXCESS GREASE ON THEM GREASE STICKS AT BOTTOM OF THE SHOES INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS WITH EXCESS DUST,SPILLAGE AND GRIMES, FRONT SERVING/DINING AREA.NEED TO CLEAN AND MAINTAIN
  12. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVES INSIDE THE TWO DOOR REACH-IN COOLER AT EAST WALL AT FRONT PREP AREA.INSTRUCTED TO REPAIR/REPLACE RUSTY SHELVES.PART OF MESH FOR REAR DOOR IN POOR REPAIR,INSTRUCTED TO REPLACE. BROKEN LINER AND RUBBER GASKET INSIDE THE LID OF THE CHEST FREEZER AT STORAGE ROOM.INSTRUCTED TO REPAIR(WITH FOOD GRADE MATERIAL)OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DIPPING WELL WITH FOOD DEBRIS AT BOTTOM OF THE UNIT,INSTRUCTED TO CLEAN AND MAINTAIN.INTERIOR AND EXTERIOR OF COOKING EQUIPMENT WITH EXCESS GREASE AND ENCRUSTED FOOD, INSTRUCTED TO CLEAN AND MAINTAIN.INTERIOR OF TWO SLIDING DOOR OF REACH IN COOLER ACROSS FROM COOKING EQUIPMENT WITH EXCESS FOOD DEBRIS,ALSO DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN.SHELVES THROUGHOUT THE PREMISES WITH FOOD DEBRIS INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE AND GRIMES ON FLOOR THROUGHOUT THE PREP AREA,UNDER AND AROUND COOKING EQUIPMENT AND UNDER SHELVES,INSTRUCTED TO CLEAN AND MAINTAIN
  13. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(RICE,ETC.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND 3COMPARTMENT SINK NOT CLEAN.
  14. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BURNED FOOD DEBRIS UNDER THE BURNERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL UNEVEN BESIDE THE HOT WATER TANK UNDER THE WINDOW,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
  15. Canvass Re-Inspection

    0 infractions

  16. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE OBSERVED(CERTIFIED FOOD HANDLER/OWNER)LIVE ROACHES UNDER AND AROUND TWO DOOR REFRIGERATOR, ACROSS FROM STOVE IN PREP AREA. ADULTS AND BABIES ROACHES WERE COMING OUT FROM HOLES LOCATED AT FRAME OF THE COOLER.(8 LIVE ROACHES) INSTRUCTED TO CONTACT PEST CONTROL. MUST CLEAN AND SANITIZE AREA. OUTER OPENINGS NOT PROTECTED: REAR SCREEN DOOR NOT COMPLETELY ENCLOSED, MAIN REAR DOOR OPENED. FRONT DOOR MUST BE RODENT AND INSECT PROOFED,GAP 1/2". SERIOUS VIOLATION: 7-38-020 HOOOO77581-12.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL DRY FOOD PRODUCTS THAT ARE STORED IN CONTENAIRS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL NEWS PAPER AND CARDBOARDS USED TO LINE SHELVES THROUGHOUT THE PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEANING INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSIDE THE COOLERS AND FREEZER INCLUDED RUBBER GASKET(FOOD DEBRIS AND GREASE BUILD-UP).NEED TO CLEAN WHEEL OF COOKING EQUIPMENT AND PIPE BEHIND THE EQUIPMENT.NEED TO CLEAN ALL SHELVED IN PREP AND FRONT COUNTER(BUILD-UP OF DEBRIS). WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINK A FOUL ODOR IS COMING FROM GREASE TRAP INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT AND UNDER THE TWO DOOR COOLER.NEED TO CLEAN UNDER THE THREE COMPARTMENT SINK BEHIND THE GREASE TRAP.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINT IS NEEDED IN PREP AREA AT ALL TIMES,INCLUDED OWNERS.
  17. Canvass

    5 infractions

    • 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. INSTRUCTED TO REPAIR DAMAGE DINING CHAIR COVERS.
    • 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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON 3COMP.SINK,TOILET BOWL,HAND WASH SINK IN TOILET,EXTERIORS OF STOVE,TABLES IN DINING,MOP SINK,AND EXPOSE HAND WASH SINK AT FRONT CORNER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO MOVE EXPOSE HAND WASH SINK FROM OUTSIDE OF KITCHEN PREP AREA INTO THE KITCHEN TO BE NEAR TO FOOD PREP AREA, FOR PROPER HAND WASHING OF FOOD HANDLERS,WHILE MOP SINK WHICH IS IN KITCHEN COULD BE RELOCATE WHERE EXPOSE HAND WASH SINK IS PRESENTLY (OUTSIDE KITCHEN).
    • 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. OBSERVED EXCESS CLUTTER ON PREMISES(AT FRONT COUNTER,MEDDLE STORAGE AREA AND IN KITCHEN.INSTRUCTED TO DECLUTTER FACILITY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. OBSERVED CHEF HANDLING FOODS IN KITCHEN IN SOILED CLOTHS,INSTRUCTED TO WEAR CLOTHINGS WHILE HANDLING FOODS AT ALL TIMES.
  18. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers, freezers. must date and label all food items.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving need detailed cleaning.
    • 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 under hevy equipment, cooking equipment, and storage area need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls in rear prep area need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust vents(ventilation) in coolers need cleaning.

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