JAN 31
2013
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SABOR EXPRESS.
EAT. 78/100
1230 W TAYLOR ST · WEST LOOP, CHICAGO
Last inspected January 31, 2013 · passed
4 of 7 inspections passed, with 4 critical violations on file.
THE NUMBERS
INSPECTIONS
7
4 passed · 1 w/ conditions · 2 failed
VIOLATIONS
14
includes 4 critical
RECORDS COVER
2 YEARS
since Sep 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS BEHIND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE SPILLS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE BUILD UP. ALSO NOTED MISSING FILTERS. MUST REPLACE.
JAN 242012PASSED4 violationsDETAILS
JAN 24
2012
PASSED
4 violationsDETAILS
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.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.
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.CLEAN AND SANITIZE BOTTOM SHELVING UNITS OF ALL PREP TABLES. CLEAN EXTERIOR AND INTERIOR OF FRONT COOLERS.MUST CLEAN AND REMOVE EXCESS GREASE FROM ALL FRYERS.
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.MUST CLEAN FLOORS UNDER AND AROUND KITCHEN EQUIPMENT.
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.MUST REMOVE EXCESS DUST FROM VENTS AT BOTH BATHROOMS.
AUG 112011PASS W/ CONDITIONS3 violations2 CRITICALDETAILS
AUG 11
2011
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 6 DOOR PREP COOLER AT 50.1F, COOLER IS USED TO STORE PERISHABLES. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED, NOT ALLOWED TO USE FOR PERISHABLES STORAGE. MUST FAX A TAG REMOVAL REQUEST WHEN READY.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. FOUND A BOUT 16 LBS OF COOKED BEANS AT 57.8F STORED IN SAID COOLER, BEANS STORED IN COOLER FROM A DAY BEFORE., INSTRUCTED TO STORE PERISHABLES AT 40F OR LOWER.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. SOILED WASH CLOTHS STORE AT CUTTING BOARD, INSTRUCTED TO KEEP RAGS THAT ARE IN USED IN A SANITIZED SOLUTION.
show all 7 inspections →
OCT 292010FAILED4 violations2 CRITICALDETAILS
OCT 29
2010
FAILED
4 violations2 CRITICALDETAILS
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Plumb the dish machine drain so it doesn't spray all over the dish room floor.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. Install an exposed hand sink easily accessable to the front display kitchen and expresso machine.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Obtain proof of a City of Chicago certified food service manager.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Shield the front counter bulbs.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →