The Flat Top Grill

• resultPass w/ Conditions
• critical violations4
• last inspectedApril 15, 2010
• address1000 W Washington Blvd, Chicago 60607

Is The Flat Top Grill clean?

The Flat Top Grill is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 15, 2010. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at The Flat Top Grill?

These are the violations recorded at the most recent inspection on April 15, 2010, in plain English, with the city's own wording underneath.

• ⚠️Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etc • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. The interior of the ice machine is rusty and has a buildup on the interior lip and the interior of the ice crusher has a greasy, dirty buildup. Wash, rinse and sanitize and repair the ice machine and ice crusher so they are sanitary.critical
  Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etc • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. The interior of the ice machine is rusty and has a buildup on the interior lip and the interior of the ice crusher has a greasy, dirty buildup. Wash, rinse and sanitize and repair the ice machine and ice crusher so they are sanitary.
• 🚰handwashing sink blocked or barecritical
  Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. The soda gun waste line is missing and waste from the dirty soda gun holder falls directly onto the clean ice in the bin. Install a waste line into the drain line connection in the soda gun holder and direct the flow down a sanitary drain. A length of soda line hose is being is being run from the soda gun holder to the drain.
• 🌡️food received at unsafe tempscritical
  Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • Adequate and convenient hand washing facilities shall be provided for all employees. The rear prep area hand sink is full of maintenance and cleaning supplies while food is being prepared in said area. All items were removed from the sink at this time so it is accessible for the food handlers to wash there hands.
• ⚠️Previous Serious Violation Corrected, 7-42-090 • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. The following violations are repeated from report # 161354 dated June 26, 2009 and must be corrected by April 15, 2010. #(32) the walk in cooler shelves are corroded and unsanitary and must be repaired or replaced. Replace all damaged and unsanitary plastic/lexan food containers. (33) The ice machine has a dirty buildup inside the bin and on the door which needs to be washed, rinsed and sanitized. (34) Replace the damaged baseboard behind the employee hand sink. All the above violations were corrected during inspection.critical
  Previous Serious Violation Corrected, 7-42-090 • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. The following violations are repeated from report # 161354 dated June 26, 2009 and must be corrected by April 15, 2010. #(32) the walk in cooler shelves are corroded and unsanitary and must be repaired or replaced. Replace all damaged and unsanitary plastic/lexan food containers. (33) The ice machine has a dirty buildup inside the bin and on the door which needs to be washed, rinsed and sanitized. (34) Replace the damaged baseboard behind the employee hand sink. All the above violations were corrected during inspection.
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Numberous boxes of food and a scale are on the dirty floor of the walk in cooler. Keep all food products stored 6 inches off of the floor and wash, rinse and sanitize the scale and store it in a sanitary manner.
• ⚠️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. The walk in cooler doors and handles are encrusted with food buildup and must be washed, rinsed and sanitized.
  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. The walk in cooler doors and handles are encrusted with food buildup and must be washed, rinsed and sanitized.
• 🧫food prep surfaces dirty
  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. The 1 door cooler in the front prep area has an unsanitary interior floor and a door that won't stay closed and the front 2 door cooler has pinholes inside that leak water from the coil inside, repair or replace unsanitary refrigeration units. Clean or replace the dish machine racks that are encrusted with grease buildup.
• ⚠️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. The floors and baseboards in the rear prep and dishroom are damaged, dirty and a section of tile is missing in front of the large walk in cooler.Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler floors so they are smooth, sanitary and easy to maintain.
  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. The floors and baseboards in the rear prep and dishroom are damaged, dirty and a section of tile is missing in front of the large walk in cooler.Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler floors so they are smooth, sanitary and easy to maintain.
• ⚠️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. Repair the rear prep area walls and paneling so they are clean and free of defects.
  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. Repair the rear prep area walls and paneling so they are clean and free of defects.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • Repair the ventilation in all three washrooms so offensive odors are vented from the premises.

When was The Flat Top Grill last inspected?

The Flat Top Grill has 2 inspections on record going back to April 8, 2010.

The Flat Top Grill vs Near West Side

Near West Side runs 50% clean across 2,033 tracked restaurants — 1,019 clean, 227 mid, 774 cooked.

Against the 2,033 spots Cooked tracks in Near West Side, this one comes out cleaner than 38% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 15, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.