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FLYING CHICKEN

3402 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL RAW WOOD SHELVES AND PROVIDE HANDLE TO SLIDING GLASS DOOR AT CHICKEN HOT HOLDING UNIT IN FRONT HOLDING AREA, AND A SPLASH GUARD NEEDED IN SERVICE AREA BY BAR SINK,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN/SANITIZE: COOLERS, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES, HOT HOLDING UNIT, COOKING EQUIPMENT, AND FREEZER,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN IN DETAIL FLOORS ALONG THE WALL BASE, ALL CORNER THRU-OUT THE FRONT AREA AND REAR KITCHEN AREAS, UNDER AND BEHIND ALL EQUIPMENT,
  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE TWO-ONE DOOR COOLERS. SUCH AS TWO RAW MARINATED CHICKEN AT 55.1F, 57.2F, STEAK AT 52.1F, SAUSAGE AT 47.9F, COOKED BEANS AT 46.8F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN TEMPERATURE OF 40.0F OR BELOW DURING STORAGE INSIDE THE COOLERS. MANAGER DISCARDED THE SAID PRODUCTS WORTH $100.00 ,TOTAL 20 LBS. CITATION ISSUED CRITICAL 7-38-005(A).COOLERS TEMPERATURE AT 41.3F.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALL PERSONAL BELONGINGS UNDER THE FRONT COUNTER,AND INSIDE THE WASHROOM. PROVIDE A PLACE TO STORE ALL PERSONAL BELONGING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: KNIFE RACK, PREP TABLES, CABINET UNDER THE FRONT COUNTER BY THE CASHIER MACHINE, SHELVINGS UNDER THE FRONT COUNTER IN FRONT OF THE OVEN, AND SHELVE ABOVE THE 3 COMPARTMENT SINK IN THE FRONT AREA BY THE CASHIER MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES BY THE PREP AND DISH WASHING AREA. INSTRUCTED TO REPAIR/REPLACE FLOOR TILES. INSTRUCTED TO CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE, ALL CORNER THRU-OUT THE FRONT AREA WITH THE BIG OVEN, PREP/DISH WASHING AREA, UNDER THE 3 COMPARTMENT SINK, ALONG THE WALL BASE THRU-OUT THE CASHIER MACHINE AREA, AND REAR AREA CLOSE TO THE EXIT DOOR AND MAINTAIN.
  5. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CUTTING BOARDS AND SEAL RAW WOOD COUNTERS AND SHELVES AT DINING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN/SANITIZE; COOLERS, MICROWAVE OVEN, BOTTOM PANELS OF PREP TABLES, HOT HOLDING UNIT, COOKING EQUIPMENT, FREEZER, AND REMOVE FOIL COVERING FROM COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS THRU-OUT PREP AREAS, BASEMENT AND STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND REPAINT WALLS AND CEILING IN THE KITCHEN, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKING PIPES UNDER 3PART SINK AND SEAL GREASE TRAP UNDER SAME SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER IN STORAGE AREAS AND BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED BROKEN DOOR HANDLEON UPRIGHT COOLER INSTRUCTED TO REPLACE.
    • 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.OBSERVED THE FRONT UNDERCOUNTER FREEZER WITH EXCESSIVE ICE INSTRUCTED TO DEFROST AND CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. OBSERVED THE FRONT LIGHT SHIELDS NOT CLEAN INSTRUCTED TO CLEAN.