Flaming Hot Food & Restaurant
Last inspected: Jan 31, 2012
61
Score
Across the available record, Flaming Hot Food & Restaurant has three inspections on file, the first dated 2011. The most recent report on file is from Jan 31, 2012. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Note that Flaming Hot Food & Restaurant's inspection history hasn't been updated since Jan 31, 2012; current conditions may have shifted from what the file shows.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to four violations before.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Chicago restaurant, which scores around 81. The record is unremarkable in either direction.
3
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Jan 31, 2012
Routine
10 minor violations.
View 10 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY & NO CERTIFICATE POSTED TO VIEW WHILE CHEESE SAUCE & SLICING OF LUNCHEON MEATS AT THIS TIME.MUST PROVIDE & POST.(SERIOUS 7-38-012).CITATION ISSUED.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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 INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SPLASH GUARD IN BETWEEN 3- COMP SINK & MOP SINK.MUST PROVIDE SINK STOPPER.MUST REPAIR OR REPLACE WORN DOOR GASKET ON CHEST FREEZER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN REACH IN COOLER,GRILL TABLE,GRILL,MICROWAVE,PREP TABLES,FRYERS,FILTERS,MEAT SLICER,WINDOW SILLS,ROLLING CART.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR ALONG WALL BASES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & DAMAGED CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK,SLOW DRAIN AT REAR HAND SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETER FOR ALL COLD HOLDING UNITS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR AREA.
41
61
Jul 8, 2011
Reinspection
No violations found.
100
Jun 30, 2011
License
7 minor violations.
View 7 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL AVAILABLE AT ALL HAND SINK.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: INSTRUCTED TO PROVIDE LICENSED PEST CONTOL LOG BOOK.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: INSTRUCTED TO PROVIDE GARBAGE DISPOSAL COMPANY SERVICING PREMISES.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP SHELVES IN REAR FOOD PREP AREA AND EXTERIOR SURFACES OF GREASE TRAP.---------MUST DEFROST FREEZER WITH HEAVY ICE BUILD-UP IN REAR PREP AREA.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN WALLS BEHIND/NEXT TO 3 COMPARTMENT SINK IN REAR AND WALLS IN FRONT AREA AND IN REAR STORAGE OR REPAINT.---------MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR FOOD PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO INSTALL MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE EQUIPPED WITH BACK FLOW PREVENTER DEVICE.--------INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT PREP AREA.-------MUST REPAIR LOOSE FAUCET AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK IN REAR PREP AREA.----------INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER INSIDE COOLERS AND FREEZERS.
40
70
Frequently Asked Questions
When was Flaming Hot Food & Restaurant last inspected?
The most recent health inspection at Flaming Hot Food & Restaurant on file is from Jan 31, 2012. The public record contains three inspections in total.
What is the most common violation at Flaming Hot Food & Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Flaming Hot Food & Restaurant.
Has Flaming Hot Food & Restaurant's inspection record improved over time?
No. Recent inspections at Flaming Hot Food & Restaurant have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flaming Hot Food & Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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