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FLIRTY CUPCAKES

1030 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

FLIRTY CUPCAKES has been inspected 10 times by Chicago Department of Public Health since February 6, 2012. The most recent inspection, on June 6, 2017, found no infractions.

2 of 10 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 15, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 January 15, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 23, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 18 times across 8 separate inspections, most recently on October 7, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED, EXCESSIVE HEAVY LEAK AT PIPE UNDERNEATH. INSTD TO REPAIR SAME. CITATION ISSUED 7-38-030 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF FREEZER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE ICE AND MAINTAIN FREEZER. WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF 3-COMPARTMENT SINK AND WALL. INSTD TO REMOVE/REPLACE SAME. SANITARY HAND DRYING (PAPER TOWEL) DISPENSER LOCATED ABOVE PREP TABLE. INSTD TO RE LOCATE AND INSTALL ABOVE EXPOSED HANDSINK, NOT IMMEDIATELY ABOVE PREP TABLE TO PREVENT POSSIBLE CONTAMINATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING FOR FRONT REFRIGERATION UNIT.
  5. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR OF CHEMICAL DISPENSING UNIT FOR MOP SINK, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, INTERIORS OF OVENS(FOOD DEBRIS), SIDES OF ALL COOKING EQUIPMENT(FUZZY BUILD-UP), AND STORAGE SHELVES(FOOD DEBRIS)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • : DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREA ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : REPAIR (SEAL)LARGE HOLES IN BRICK WALLS IN FRONT SECTION OF FOOD PREP AREA, IN BOTH WASHROOMS, AND IN PANELLED WALLS IN FOOD PREP AREA. CLEAN HOOD, LIGHT SHIELDS AND FILTERS ABOVE COOKING EQUIPMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ADJUST OR REPAIR SELF CLOSING DEVICE ON WOMEN'S WASHROOM DOOR
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE(S) MUST WEAR HAIR, AND BEARD RESTRAINTS WHEN HANDLING OPEN FOODS.
  6. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • STORE ALL MULTI-USE UTENSILS INVERTED WITH HANDLES UP OR OUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE EXCESSIVE ICE BUILD-UP FROM INTERIOR OF REACH-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR OF CHEMICAL DISPENSING UNIT FOR MOP SINK, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, INTERIOR OF REACH-IN FREEZER, INTERIORS OF OVENS(FOOD DEBRIS), SIDES OF ALL COOKING EQUIPMENT(FUZZY BUILD-UP), AND STORAGE SHELVES(FOOD DEBRIS).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREA ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR (SEAL)LARGE HOLES IN BRICK WALLS IN FRONT SECTION OF FOOD PREP AREA, IN BOTH WASHROOMS, AND IN PANELLED WALLS IN FOOD PREP AREA. CLEAN HOOD, LIGHT SHIELDS AND FILTERS ABOVE COOKING EQUIPMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ADJUST OR REPAIR SELF CLOSING DEVICE ON WOMEN'S WASHROOM DOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE(S) MUST WEAR HAIR RESTRAINTS WHEN HANDLING OPEN FOODS.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE SHELVING RACKS IN THE WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND SINK NEAR THE ICE CREAM SERVICE AREA OR RELOCATE TO THE MAIN PREP AREA.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF STOVE AND OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND BEHIND COOKING EQUIPMENT AND MAINTAIN. ALSO ONE SECTION OF BASEMENT HAS GRAVEL ROCKS FILLING AREAS; FLOOR MUST BE SEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE. OUTER DOOR LEADING TO BASEMENT NOT TIGHT FITTING AT BOTTOM; MAKE TIGHT FITTING. (ACTUAL DOOR TO ENTER BASEMENT IS TIGHT FITTING AT THIS TIME).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REATTACH LOOSE WALL COVING IN ONE STORAGE ROOM OF BASEMENT WHERE NEEDED. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN FAN GUARD COVER IN WALK-IN COOLER TO REMOVE DUST OBSERVED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN BASEMENT STORAGE AREAS.
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY UNDER 3COMP SINK AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REATTACHE WALL COUVING AT WALLBASE IN THE BASEMENT DRY STORAGE AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.MUST REMOVE DUST FROM FAN GUARD COVERS AT WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL ITEMS IN THE DRY STORAGE AREA 6 INCHES OFF THE FLOOR.
  10. License

    3 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. MUST PROVIDE SELF-CLOSING DEVICES FOR DOORS AT BOTH CUSTOMER RESTROOMS.
    • 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.MUST DECLUTTER AND BETTER ORGANIZE BASEMENT. MUST REMOVE UNUSED KITCHEN EQUIPMENT FROM BASEMENT.
    • 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.MUST PROVIDE ICE DISPENSING UTENSIL AND AN ICE RECEPTACLE AT ICE MACHINE AT ALL TIMES.

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