THE FLAT TOP GRILL

Recorded violations

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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 FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012. (PREPARIING AND SERVING COOKED RICE,CHICKEN AND ETC.)

• 31

  CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS LEFT IN DIPPER WELL AND MAINTAIN. DISCARD ALL BROKEN OR CRACKED MULTI USE ITEMS. (CLEAR PLASTIC STORAGE CONTAINERS)

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN BASEMENT BEHIND FREEZERS AND KEEP FLOORS DRY THROUGHOUT BASEMENT. REPAIR FLOORS IN REAR BASEMENT AND MAKE SMOOTH AND EASILY CLEANABLE.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALLS UNDER SALAD BAR,UNDER DISH MACHINE AND AROUND FIRST FLOOR PREP AREA HAND SINK AND REMOVE FOOD DEBRIS.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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. MUST PROVIDE THE PROPER LIGHT SHEILDS AND END CAPS OVER LIGHTS IN BASEMENT PREP AND DISHWASHING AREAS.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR VENTILATION IN 1ST BASEMENT WASHROOM AND CLEAN THE VENT IN 2ND BASEMENT WASHROOM. REPAIR HEAVILY LEAKY PIPES UNDER 3 COMPARTMENT SINK IN BASEMENT.