Home › FLIK INTERNATIONAL CORP. › Apr 15, 2022
FAIL Risk 1 (High)

FLIK INTERNATIONAL CORP. Fails Health Inspection - Chicago Restaurant

FLIK INTERNATIONAL CORP. 110 N WACKER DR, CHICAGO 60606 Restaurant
April 15, 2022 License License #2840424
2
Total Violations
1
Critical
1
Major

Inspection Summary

This restaurant was inspected by the Chicago Department of Public Health on April 15, 2022. The inspection type was "License" and resulted in a Fail outcome.

This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.

The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.

Violation Categories

🚫 Facilities Issues 🚫 Food Temperature 🚫 Handwashing Violations 🚫 Personnel Issues 🚫 Plumbing Issues 🚫 Rodent Activity

Violations Cited by Chicago Health Inspector

2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATURE AT 80F. INSTRUCTED MANAGER T0 PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATURE AT 80F. INSTRUCTED MANAGER T0 PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11

Health Department Information

Department Chicago Department of Public Health (CDPH)
Division Food Protection Program
Report Issues Call 311 or File Online
More Information CDPH Food Protection
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Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections