Sabor Express
Last inspected: Jan 31, 2013
86
Score
Sabor Express appears in inspection records six times, starting in 2010. The most recent report on file is from Jan 31, 2013. A low risk tier reflects an inspection that turned up minimal issues. Sabor Express's record stops at Jan 31, 2013, more than two years back, so current conditions may differ.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 31, 2013
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOOR BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS BEHIND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE SPILLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE BUILD UP. ALSO NOTED MISSING FILTERS. MUST REPLACE.
38
86
Jan 24, 2012
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: 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.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
82
Aug 16, 2011
Tag Removal
No violations found.
100
Aug 11, 2011
Routine
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
86
Nov 3, 2010
Reinspection
No violations found.
100
Oct 29, 2010
License
4 minor violations.
View 4 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: 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.
10
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: 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.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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.
21
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
36
82
Frequently Asked Questions
When was Sabor Express last inspected?
The most recent health inspection at Sabor Express on file is from Jan 31, 2013. The public record contains six inspections in total.
Has Sabor Express' inspection record improved over time?
Results have been roughly steady. Inspections at Sabor Express have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sabor Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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