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FLINTSTONE SMOKEPIT BBQ

6636-6638 S COTTAGE GROVE AVE, CHICAGO, IL 60637 · Restaurant

Inspection summary

FLINTSTONE SMOKEPIT BBQ has been inspected 4 times by Chicago Department of Public Health since August 8, 2011. The most recent inspection, on November 8, 2012, found no infractions.

2 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: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on November 14, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 November 14, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 14, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 10 times across 2 separate inspections, most recently on November 14, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 2 separate inspections, most recently on November 14, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER UNPLUGGED, INSTRUCTED TO TURN ON AND MAINTAIN AT 40F AND BELOW. TEMPERATURE AT 74.3F. CRITICAL 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 15 MOUSE DROPPINGS IN CLOSET AT REAR STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. OPEN BAIT FOUND UNDER TABLE AT REAR STORAGE AREA. INSTRUCTED TO REMOVE AND PROPERLY ENCLOSE BAIT AT ALL TIMES. SERIOUS 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FAUCET REMOVED FROM THREE COMPARTMENT SINK. INSTRUCTED TO REINSTALL. SERIOUS 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND ATTACHEMENTS OF ICE MACHINE, INSIDE CABINETS AT DINING AREA, FAN BLADES AT FRONT PREP AREA.
    • 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. REGROUT FLOOR TILES IN DINING AREA, CLEAN FLOORS AROUND DISH MACHINE, AND CLOSET AT REAR STORAGE AREA.
    • 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. SEAL ALL OPENINGS, CRACKS/CREVICES THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE, AROUND PIPING AND CONDUITS, AT WALLS/CEILING IN BANQUET HALL/SEATING AREA, PREP AREAS, STORAGE AREAS, TOILET ROOMS, CLOSETS. PROVIDE TRIM AS NEEDED THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT/ITEMS IN BANQUET/DINING AREA ANDSTORAGE AREA TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • REPLACE CRACKED ICE SCOOP.
  4. License

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. REFRIGERATIORS AT 43.7F. INSTRUCTED TO KEEP COLD UNIT AT 40F AND BELOW AT ALL TIMES. PROVIDE HOT HOLDING UNIT IE STEAM TABLE TO HOLD HOT FOODS AT 140F AND ABOVE. CRITICAL 7-38-005(A). NOT OPEN OR OPERATING.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO CURRENT PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE CURRENT LOG BOOK WITH ALL REQUIRED DOCUMENTATION FOR INSPECTOR REVIEW. ALSO, FOUND 30 MOUSE DROPPINGS INSIDE TV STAND IN DINING ROOM. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020. NOT OPEN OR OPERATING AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD SURFACES AROUND DISH MACHINE. RELOCATE PREP COOLER FROM DINING AREA INTO FOOD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL EQUIPMENT/FREEZERS, STORAGE CABINETS, TOILETS, UNDER, AROUND SEATING BOOTHS, DINING AREA, OVERHEAD FANS, BLINDS, FAN GUARD INSIDE REFRIGERATOR, ATTACHMENTS AT VENTILATION HOOD, AND FOOD CONTACT SURFACES.
    • 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 FLOORS THROUGHOUT PREMISES AND BASEMENT. REGROUT FLOOR TILES AT SEATING AREA AS NEEDED, PROVIDE FLOOR TILES FOR MISSING SECTIONS IN MEN AND WOMEN TOILET ROOMS.
    • 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. SEAL ALL OPENINGS, CRACKS/CREVICES THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE, WINDOW SILLS, AROUND PIPING AND CONDUITS, AT WALLS/CEILING IN BANQUET HALL/SEATING AREA, PREP AREAS, STORAGE AREAS, TOILET ROOMS, CLOSETS. REPAIR WALL COVING IN DINING AREA. PROVIDE TRIM AS NEEDED THROUGHOUT PREMISES. REPLACE WATER DAMAGED CEILING PANEL AT REAR SEATING AREA. REPAIR LEAKS AT PIPING AT CEILING IN BASEMENT. PAINT WALLS AND CEILING IN FRONT PREP AREA TO REMOVE STAINS.
    • 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. PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL EXPOSED HAND WASH SINK WITH HOT AND COLD RUNNING WATER AT REAR PREP AREA. REPAIR LEAKS AT HANDLES AT THREE COMPARTMENT SINK, PROVIDE COLD AND HOT WATER HANDLES TO CORRESPOND TO HOT AND COLD WATER AT WASHBOWLS IN TOILET ROOMS. REPAIR LEAK AT PIPING UNDER WASHBOWL IN STAFF TOILET ROOM. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE AND AT FAUCET AT UTILITY SINK IN BASEMENT.
    • 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. PROVIDE INTERNAL THERMOMETERS FOR ALL FREEZER AND REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LARGE WEEDS AROUND PERIMETER OF OUTSIDE STORAGE AREA AND AROUND WASTE GREASE RECEPTACLE, REMOVE UNUSED EQUIPMENT/ITEMS IN BANQUET/DINING AREA, PREP AREAS, STORAGE AREAS, AND BASEMENT TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • REPLACE CRACKED ICE SCOOP.
    • 70. NO SMOKING REGULATIONS
      • REMOVE ALL ASHTRAYS FROM PREMISES. SERIOUS 7-32-020 (C) NOT OPEN OR OPERATING AT THIS TIME.

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