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Business Info

Restaurant: Flat Top Grill
Address: 1000 W Washington Blvd, Chicago, IL 60607
Type: Restaurant
Total inspections: 6
Last inspection: Oct 4, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The large west walk-in cooler has a 47?f ambient air temperature and the smaller east walk-in cooler has a 45?f ambient air temperature. A technician from Lara Refrigeration cleaned the coils and was able to restore an adequate temperature of 38.2?f to 38.8?f at the coils at this time. 40?f ambient air temperature restored at this time.
All cold food shall be stored at a temperature of 40F or less. 399 pounds of potentially hazardous foods including raw squid(47f), cooked tempeh(49f) (vegetable protein), beef(48f), egg products(48f), Cooked soy beans(48f), tofu(49f) were found at inadequate temperatures in the walk in coolers and buffet. $905.00 worth of product was dumped and denatured at this time.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. The following violations are repeated from report # 161354 dated June 26, 2009 and must be corrected by April 15, 2010. #(32) the walk in cooler shelves are corroded and unsanitary and must be repaired or replaced. Replace all damaged and unsanitary plastic/lexan food containers. (33) The ice machine has a dirty buildup inside the bin and on the door which needs to be washed, rinsed and sanitized. (34) Replace the damaged baseboard behind the employee hand sink.
The 'clean' cooking utensils are stored in a dirty bucket hanging in the rear prep area, store utensils in a sanitary manner.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The walk in cooler doors and handles are encrusted with food buildup and must be washed, rinsed and sanitized.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean or replace the dish machine racks that are encrusted with grease buildup. The ice bin in the bar has debris in the ice.washed, the ice was discarded and the bin was washed,rinsed and sanitized at this time.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors and baseboards in the rear prep and dishroom are damaged, dirty and a section of tile is missing in front of the large walk in cooler.Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler floors so they are smooth, sanitary and easy to maintain.
The walls and ceilings shall be in good repair and easily cleaned. Repair the rear prep area walls and paneling so they are clean and free of defects.
Repair the slow drain in the men's room.

Previous violations found corrected.
Previous violations found corrected.
Previous violations found corrected.
Previous violations found corrected.
Previous violations found corrected.
Previous violations found corrected.
Previous violations found corrected.

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. Over live 40 small flies were found in the bar, utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON PREMISES DURING FOOD PREPARATION. (CHICKEN BEING COOKED).
The walls and ceilings shall be in good repair and easily cleaned. THE WALLS AND CEILINGS THROUGHOUT THE BAR AND REAR PREP AND DISH AREAS IS DIRTY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS AND BASEBOARDS ARE DIRTY AND DAMAGED THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
Any food utensils that are stored in any standing water or sanitizer must be removed. Air-dry all multi-use dispensing and cutting equipment after sanitizing.

CORRRECTED.
Any food utensils that are stored in any standing water or sanitizer must be removed. Air-dry all multi-use dispensing and cutting equipment after sanitizing.
THE FLOORS AND BASEBOARDS ARE DIRTY AND DAMAGED THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
THE WALLS AND CEILINGS THROUGHOUT THE BAR AND REAR PREP AND DISH AREAS IS DIRTY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

ALL MULTI-USE UTENSILD MUST BE PROPERLY STORED INVERTED TO PROTECT AGAINST CONTAMINATION UNTIL USED.
MUST DETAIL CLEAN DIRTY CAN OPENER AT PREP AREA.
MUST REPAINT ALL RUSTY DRY STORAGE RACKS.
MUST DETAIL CLEAN STICKY FLOOR AT BAR AREA.
MUST REPAIR WALL AT FRONT PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
MUST TIGHTEN FAUCET BASE AT 2COMP SINK IN REAR PREP AREA. MUST REPAIR LEAK UNDER HAND SINK IN DISH MACHINE AREA.
MUST PROVIDE THERMOMETERS AT ALL COOLERS, FREEZERS AND REFRIGERATORS AT ALL TIMES.
MUST PROPERLY STORE ICE DISPENSER SCOOPER IN APPROPRIATE CONTAINER.

ALL MULTI-USE UTENSILD MUST BE PROPERLY STORED INVERTED TO PROTECT AGAINST CONTAMINATION UNTIL USED.
MUST DETAIL CLEAN DIRTY CAN OPENER AT PREP AREA
MUST REPAINT ALL RUSTY DRY STORAGE RACKS.
MUST DETAIL CLEAN STICKY FLOOR AT BAR AREA.
MUST REPAIR WALL AT FRONT PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
MUST TIGHTEN FAUCET BASE AT 2COMP SINK IN REAR PREP AREA. MUST REPAIR LEAK UNDER HAND SINK IN DISH MACHINE AREA.
MUST PROVIDE THERMOMETERS AT ALL COOLERS, FREEZERS AND REFRIGERATORS AT ALL TIMES.
MUST PROPERLY STORE ICE DISPENSER SCOOPER IN APPROPRIATE CONTAINER.
DURING INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. FOUND 4LBS OF WHITE AND YELLOW NOODLES AT 48.9F AND 49.2F RESPECTIVELY AT THE COLD DISPLAY COUNTER VALUED AT $20.00 WHICH MAINTAINS FOODS COLD WITH ICE UNDER FOOD HOLDING CONTAINERS. ALL COLD FOODS MUST BE MAINTAINED AT 40F AND BELOW AT ALL TIMES. MANAGEMENT WILLINGLY DISCARDED AND DENATURED FOODS ITEMS.CRITICAL CITATION ISSUED 7-38-005(A).

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
2. Illinois smaller cities
3. Illinois
4. Chicago, IL Restaurants