NOV 21
2011
PASS · 0 violations
HOTDOG EXPRESS.
Chicago Health Dept
5359 W ADDISON ST · AVONDALE, CHICAGO
Last inspected 2011.
2 inspections on record since 2011 · Last inspected Nov 2011.
Last inspected Nov 2011. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
2
VIOLATIONS
9
total on record
LAST INSPECTED
NOV 2011
INSPECTION HISTORY
OCT 20
2011
FAIL 9 violations 4 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
ALLCOOLERS MUST BE 40F OR BELOW AND FREEZER AT 0F OR BELOW; All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ANY HOT HOLDING CABINET MUST HOLD FOOD AT 140F OR ABOVE
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. INSTRUCTED TO PROVIDE BLEACH/CHLORINE FOR SANITIZING UTENSILS AND EQUIPMENT,AND MUST HAVE CHLORINE TEST STIP TO CHECK THE FINAL RINSE OF 100 ppm CHLORINE
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST PROVIDE PEST CONTROL LOGBOOK,MUST BE CONTRACTED WITH A PEST CONTROL COMPANY
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. MUST DETAIL CLEAN COOKING GRILL,HANDSINK,3 COMPARTMENT SINK AND COOLERS, MUST INSTALL SPLASHGUARD BETWEEN HANDSINK AND 3 COMPARTMENT SINK AND MOPSINK; MUST HAVE A DRAINBOARD IN 3C SINK;3 DRAIN STOPPER ALSO NEEDED IN 3 C SINK
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
RUSTED SHELVES/RACKS IN THE COOLER MUST BE REPLACED; MUST DETAIL CLEAN ALL CABINETS
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. MUST SEAL HOLES IN FRONT CEILING AND ALONG STAIRWAYS
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. ALL LIGHT FIXTURES MUST BE CLEAN AND PROPERLY ATTACHED TO HOLDER
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF CLOSING DEVICE IN TOILET DOOR
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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