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Prime & Provisions

July 2, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings4

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED THE FOLLOWING HANDWASHING SINKS WITH OUT HOT WATER: BAKERY HANDWASHING SINK (2ND FLOOR), DISHROOM HAND WASHING SINK (1ST FLOOR), AND EVENT BAR HANDWASHING SINK (2ND FLOOR). HOT WATER TEMPERATURES RANGING FROM 65 F- 80 F AT TIME OF INSPECTION. MUST PROVIDE HOT WATER TEMPERATURE OF 100 F AT ALL TIMES. MUST REPAIR AND MAINTAIN . PRIORITY VIOLATION. 7-38-030 (C). CITATION ISSUED.
code 10Priority
food from a questionable sourcecritical

Official wording: Food Obtained From Approved Source
Inspector note: OBSERVED NEW YORK STEAK VACUUM SEALED IN FREEZER. FACILITY COULD NOT PROVIDE DOCUMENTATION (INVOICE)FOR SOURCE OF BEEF . INSTRUCTED TO DISCARD SAID FOOD ITEM. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 11Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR MATERIALS TO CLEAN UP SAID INCIDENT. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED
code 5Priority
water/temperature at the sink offcritical

Official wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed
Inspector note: OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (HAMBURGER BUN) WITH BARE HAND. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
code 9Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: OBSERVED INSIDE TOP PORTION OF ICE MACHINE FILLED WITH BLACK AND GREEN SLIME MOLD LIKE SUBSTANCE. OBSERVED SLIME MOLD LIKE SUBSTANCE DRIP INTO ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED FACILITY TO CLEAN SANITIZE AND MAINTAIN. SAID ICE MACHINE IS TAGGED BY CDPH AND CANNOT BE USED UNTIL IT IS INSPECTED BY CDPH. TAG REMOVED ICE MACHINE SERVICED , NOTED WHEN RETURNED TO ISSUE CITATIONS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY (TCS)FOODS (BEEF, CHICKEN, CHEESE, IN HOUSE SALAD DRESSING , SAUTEED BRUSSEL SPROUTS, MAHI MAHI, SALMON, LOBSTER VARIETY OF MORE TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 65F LOCATED IN THREE OUT OF FOUR REACH IN FOOD PREPERATION COOLERS DURING THE INSPECTION. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS(90 LBS) , COST OF ALL FOODS $500. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS)FOODS (BLUE CHEESE DRESSING, FRENCH ONION SOUP, COOKED PASTA) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY TO EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
code 23
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED TUNA TARTARE, A VARIETY OF STEAK AND LAMB CHOPS ON MENU. SAID ITEMS CAN BE ORDERED RAW AND UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER TO MENU FOR MENU ITEMS THAT CAN BE ORDERED RAW AND UNDER COOKED. PRIORITY FOUNDATION VIOLATION .7-38-005. NO CITATION ISSUED.
code 25
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED THREE OUT OF FOUR REACH IN REFRIGERATION COOLER AT IMPROPER COLD HOLDING TEMPERATURE DURING THE INSPECTION(LOCATED IN FOOD PREPARATION SERVICE LINE). TEMPERATURES RANGING FROM 70F - 54 F . INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE COOLER UNTIL IT REACHS 41F . PREPARATION COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PREPERATON COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE REACH IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. WHEN RETURNED TO ISSUE CITATIONS COOLER AMBIENT TEMPERATURE AT 41F. FACILITY BEGAN TO USE COOLER BEFORE TAG REMOVAL. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 33
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED HIGH TEMPERATURE DISH MACHINE WASH SOLUTION WATER TEMPERATURE INADEQUATELY WASHING AT 118 F . THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150 F . INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION. 7-38-025. CITATION ISSUED.
code 48

What changed since the previous inspection?

Compared with Pass on February 8, 2018: 9 findings appeared for the first time. 1 finding recurred. 3 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.