Cooked?✕
Flagship Tavern & Grill
October 4, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings13
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: KITCHEN EXPOSED HAND SINK FOUND NOT ACCESSIBLE AND WITHOUT SOAP. SINK COVERED WITH METAL TRAY CONTAINING FOOD CONTAINERS, PLASTIC CUPS, AN OPEN BAG OF CHIPS AND SALSA. TRAY WAS REMOVED TO REVEAL SINK FILLED WITH DATE/DOT LABELS, BIRTHDAY CANDLES, REFRIGERATOR THERMOMETERS AND A JAR OF VASELINE. SINK WAS ALSO EXTREMELY DIRTY WITH DRIED ENCRUSTED KETCHUP. MANAGEMENT REMOVED ALL ITEMS, CLEANED SINK AND PROVIDE SOAP. BAR EXPOSED HAND SINK FOUND WITHOUT PAPER TOWELS. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 12 LBS COOKED CHICKEN BREASTS STORED TIGHTLY COVERED IN A DEEP METAL PAN IN THE COOKS LINE TALL REACH-IN COOLER AT 115.9F. NO TEMPERATURE LOGS ON SITE. COOLER FOUND AT F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $30.00. CRITICAL VIOLATION 7-38-005(A).
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED POOR HYGIENIC PRACTICES OF COOKS. COOK ENTERED KITCHEN, RINSED HANDS IN THE ONE COMPARTMENT PREP SINK THEN CONTINUED TO PUT GLOVES ON TO HANDLE FOODS. THE OTHER COOK WAS NOTED PUTTING ON GLOVES ON THE COOKS LINE WITHOUT WASHING HANDS THEN CONTINUE TO WORK/PREPARE FOODS ON THE COOKS LINE. REVIEWED PROPER USE OF GLOVES AND PROPER HAND WASHING PRACTICES. CRITICAL VIOLATION 7-38-010(A).
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INITIAL INSPECTION WHILE THE ABOVE VIOLATIONS EXISTED. MANAGER WAS TELEPHONED AT MY ARRIVAL AND ARRIVED DURING THE INSPECTION. INSTRUCTED, A CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON SITE WHILE FOODS ARE BEING PREPARED AND SERVED IE: CHICKEN BREASTS AT 115.9F IN THE TALL REACH-IN COOLER. SERIOUS VIOLATION 7-38-12.
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cold food not cold enoughOfficial wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge CockInspector note: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVELS AT BOTH THE BAR AND KITCHEN THREE COMPARTMENT SINKS. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: PREVIOUS MINOR VIOLATIONS FROM #1763510 ON 4-25-16 NOT CORRECTED. #33- INTERIOR ICE MACHINES BIN UPPER METAL PANEL NEEDS CLEANING.#35- WOMANS WASHROOM VENTILATION COVER WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOORS UNDER THE KITCHEN THREE AND ONE COMPARTMENT SINKS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. METAL FLOOR OF THE WALK-IN COOLER WITH OPEN SEAM AND ACCUMULATING DEBRIS. MUST SEAL. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE WALK-IN COOLER. ALL FOODS MUST BE STORED OFF THE FLOOR OF THE WALK-IN COOLER.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MISSING CEILING TILE ABOVE THE KITCHEN ONE COMPARTMENT PREP SINK.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST REMOVE ALL FOOD PREP EQUIPMENT IE: FOOD SLICER, WALL MOUNTED FRY SLICER, PREP TABLE WITH TABLE TOP CAN OPENER FROM THE GARAGE DRY FOOD STORAGE OR PROVIDE EN EXPOSED HAND SINK WITH CLEANABLE FLOORS WALLS AND CEILING.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ALL STORED ITEMS THROUGHOUT THE GARAGE DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL COOKS PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINT.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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Food Handler Requirements MetInspector note: NO FOOD HANDLER CERTIFICATES ON SITE OR AVAILABLE FOR ANY EMPLOYEES. MUST PROVIDE AND MAINTAIN FOR REVIEW.
What changed since the previous inspection?
Compared with Pass on April 25, 2016: 12 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.