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FLAT TOP GRILL

1400 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

FLAT TOP GRILL has been inspected 4 times by Chicago Department of Public Health since January 20, 2010. The most recent inspection, on April 9, 2010, found no infractions.

1 of 4 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: Pests, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 April 8, 2010. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 once on April 8, 2010. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 8, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 3 separate inspections, most recently on April 8, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on April 8, 2010. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

4 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Complaint

    10 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED MOUSE DROPPINGS ON FOOD CONTAINER LIDS INSIDE OF THE WALK-IN COOLER. CONTAINERS STORED NOODLES, CHICKEN, TOFU, TOMATOES AND SAUCES. SOME OF THE CONTAINER LIDS WERE CRACKED. MUST REMOVE FOOD AND STORAGE RACKS FROM THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 225# OF FOOD WORTH $223. CRITICAL VIOLATION 7-38-005B.
    • 10. 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. OBSERVED WASTE WATER BACKUP AT THE PREP AREA 3 COMPARTMENT SINK. WHEN WATER WAS DRAINED OUT OF ONE OF THE COMPARTMENTS, GREASE AND FOOD PARTICLES BACKED UP INTO THE OTHER 2 COMPARTMENTS. INSTRUCTED MANAGEMENT TO HAVE A LICENSED PLUMBER MAKE THE NECESSARY REPAIRS SO THAT THE SINK DRAINS PROPERLY. CRITICAL VIOLATION 7-38-030.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. EVIDENCE OF RODENT INFESTATION ON PREMISES. OBSERVED APPROX. 30 MOUSE DROPPINGS IN THE LIQUOR STORAGE ROOM AND A DEAD MOUSE INSIDE OF THE TINCAT TRAP. OBSERVED APPROX. 30 DROPPINGS IN THE REAR STORAGE ROOM NEXT TO THE LIQUOR STORAGE ROOM. OBSERVED 5 DROPPINGS AROUND THE WATER HEATER. OBSERVED 5 DROPPINGS BEHIND THE SODA BOXES AND CO2 TANKS. OBSERVED 20 DROPPINGS UNDERNEATH THE BUFFET AREA. OBSERVED 30 DROPPINGS AT THE SIDE OF THE BAR AREA. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE ALL RODENT ACTIVITY. SEAL ALL HOLES AND OPENINGS IN THE FLOOR AND WALLS. DIRECTOR GUICHARD NOTIFIED. CRITICAL VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED 1/2" GAP AT CORNER OF WALK-IN COOLER DOOR. MUST SEAL TO PREVENT RODENT ENTRY. REPLACE CUTTING BOARDS AT GRILL AREA. MUST SEAL THE PAINTED SHELVES NEAR THE EXPOSED HANDSINK AT THE GRILL AREA.
    • 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. DETAIL CLEAN THE WIRE STORAGE RACKS INSIDE OF THE WALK-IN COOLER. CLEAN AND SANITIZE ALL CONTAINER LIDS. DETAIL CLEAN INTERIOR OF ICE MACHINE.
    • 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. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP, DINING AREA, STORAGE AREAS, AND WALK-IN COOLER. OBSERVED A HOLE IN THE CEMENT FLOOR IN THE LIQUOR STORAGE ROOM. MUST FILL IN WITH CONCRETE.
    • 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. OBSERVED OPENINGS IN THE WALLS OF THE LIQUOR STORAGE ROOM AND AROUND THE WATER METER IN THE DINING ROOM. MUST SEAL ALL OPENINGS. REPLACE MISSING BASEBOARD THROUGHOUT. REMOVE RUST FROM WALK-IN COOLER WALLS. DETAIL CLEAN THE WALLS AND CEILING TILES OF THE DISHWASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A DRAIN LINE HOSE BEHIND THE BAR FOR THE SODA GUN HOLDER. PROPANE GAS STOVES NOT USED UNDER VENTILATION. MUST USE UNDER VENTILATION OR DISCONTINUE USE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER WAS OBSERVED INSIDE OF THE GRILL PREP COOLER. MUST PROVIDE.
    • 43. 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. STORE ICE SCOOPS IN A CONTAINER OUTSIDE OF THE ICE BIN AND ICE MACHINE.
  3. Canvass Re-Inspection

    2 infractions

    • 37. 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. VENTILATION FANS FOR BOTH WASHROOMS ARE NOT OPERATIONAL. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A FOUL ODOR COMING FROM THE GREASE TRAP IN THE DISHWASH AREA. MUST HAVE GREASE TRAP CLEANED. DRAIN LINE AND SODA GUN HOLDER ARE MISSING AT THE BAR. MUST INSTALL.
  4. 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
      • 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. EVIDENCE OF RODENT ACTIVITY OBSERVED ON PREMISES. OBSERVED 1 DEAD MOUSE IN A RODENT TRAP ON THE FLOOR IN THE LIQUOR STORAGE ROOM. OBSERVED APPROX. 20 MOUSE DROPPINGS UNDER THE DRY STORAGE RACKS AGAINST THE WALL NEXT TO THE 2 DOOR FREEZER, 10 DROPPINGS IN THE CORNER OF THE DISHWASH AREA NEAR THE GREASE TRAP, 30 DROPPINGS AROUND THE HOT WATER HEATER, 50 DROPPINGS BELOW THE BUFFET SERVICE AREA, 10 DROPPINGS IN THE SUPPLY STORAGE ROOM, 20 DROPPINGS IN THE LIQUOR STORAGE ROOM, 20 DROPPINGS BEHIND THE BAR. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED. MUST REMOVE DEAD MOUSE FROM TRAP AND RESET. SERIOUS VIOLATION 7-38-020.
    • 21. * 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. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 176F) IS BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 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. DETAIL CLEAN THE DRY STORAGE WIRE RACKS WITH FOOD DEBRIS ON THEM.
    • 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. MUST SEAL ALL GAPS AND OPENINGS IN THE WALLS IN THE HALLWAY, STORAGE ROOMS. INSTALL BASEBOARD IN ALL AREAS WHERE IT IS MISSING. REPAIR CORNER OF WALL AT DISHWASH AREA ON BOTH SIDES OF THE 3 COMPARTMENT SINK
    • 37. 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. VENTILATION FANS FOR BOTH WASHROOMS ARE NOT OPERATIONAL. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A FOUL ODOR COMING FROM THE GREASE TRAP IN THE DISHWASH AREA. MUST HAVE GREASE TRAP CLEANED. DRAIN LINE AND SODA GUN HOLDER ARE MISSING AT THE BAR. MUST INSTALL.

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