Prime Bar
Last inspected: Jul 9, 2019
43
Score
Prime Bar appears in inspection records 16 times, starting in 2010. The newest entry in the record is dated Jul 9, 2019. The high risk label is a heads-up that the most recent visit didn't go well. The most recent inspection at Prime Bar is from Jul 9, 2019, and nothing newer appears in the public record.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “proper cooling methods used”, which has been cited eight times.
Restaurants in Chicago average 81, so Prime Bar trails the local norm. There are enough flags in the record to merit a second thought.
16
Inspections
2
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jul 9, 2019
Routine
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Proper cold holding temperatures
Inspector notes: OBSERVED FOOD NOT MEETING OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS IN REAR (COOK-LINE) PREP AREA. FISH (SPICY TUNA) BEEF, SLICE VEGETABLE, SOFT CHEESE ETC AT 46-53 DEGREES F INSIDE TWO DRAWER PREP COOLER. LARGE DEEP 20 LBS CONTAINERS OF BEANS AND SOUP AT 52 DEGREES F IN WALK IN COOLER. INFORMED PERSON IN CHARGE OF COLD FOOD HOLDING REQUIREMENTS, FOOD HANDLER VOLUNTARILY DISCARDED FOOD OUT OF TEMPERATURE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. APPX $300 70LBS
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 OBSERVED COLD HOLDING UNIT IN DISREPAIR 2 DRAWER REACH IN COOLER COLD HOLDING AT 55 DEGREES F IN REAR (COOK-LINE) PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE FACILITY MUST REPAIR OR REPLACE COLD HOLDING UNIT AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. TAGGED UNIT
33
Proper date marking and disposition
Inspector notes: 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,CHICKEN,FISH,BEANS, SHRIMP, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED AND REAR PREP REFRIGERATOR IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
25
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED FACILITY WITH OUT HAND SOAP AT HAND SINK IN REAR COOK-LINE PREP AREA HAND SINK WHILE PREPPING FOOD. MUST OBTAIN AND MAINTAIN HAND SOAP AT HAND SINK IN FACILITY AT ALL TIME. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED FACILITY HAND SINK IN REAR COOK-LINE PREP AREA WITHOUT HAND DRYING PROVISION (NO PAPER TOWELS). INFORMED PERSON IN CHARGE HAND DRYING PROVISION ARE REQUIRED AT ALL TIME AT ALL HAND SINKS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH BELOW.
10
Food properly labeled; original container
Inspector notes: 3-302.12 OBSERVED FACILITY BULK ITEMS NOT IN ORIGINAL CONTAINER NOT LABEL WITH COMMON NAME; FACILITY SUGAR, SALT, AND WHEAT ITEMS NOT LABELED INSIDE LARGE CLEAR CONTAINER IN REAR PREP AREA AND DRY STORAGE. MUST LABEL AND MAINTAIN.
37
All food employees have food handler training
Inspector notes: 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
57
Allergen training as required
Inspector notes: 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN
58
43
May 25, 2018
Routine
3 minor violations.
View 3 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN PREP AREA, DISH WASHING AREA NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
35
Facilities to maintain proper temperature
Inspector notes: OBSERVED REACH IN PREP COOLER AT IMPROPER TEMPERATURE OF 48.0F. INSTRUCTED NOT TO USE COOLER. MUST USED ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW-CDI. COOLER WILL BE TAGGED HELD FOR INSPECTION UNTIL TAG REMOVED FROM CDPH. CRITICAL VIOLATION 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE REACH IN PREP COOLER. APPROX 5-LBS OF CALAMARI AT 51.0F, 10LBS OF CHICKEN BREAST AT 52.0F, 3-LBS RAW EGGS AT 50.0F, 4-LBS OF FISK AT 50.0F . MANAGER REMOVED AND DISCARDED ALL FOOD AT COST APPROX $175.00, CDI. CRITICAL VIOLATION 7-38-005A.
3
86
Aug 10, 2017
Reinspection
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN SALAD, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE 3 DOOR PREP COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CARDBOARD BEING REUSE AS A SHELF LINING ON THE DRY STORAGE SHELVES. OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE SHELVES AND ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES HAVE TO SMOOTH AND EASILY CLEANABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED STAINED CUTTING BOARDS ATTACHED TO THE PREP COOLERS IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE CUTTING BOARDS. OBSERVED EXCESSIVE ACCUMULATED FOOD, DUST AND GREASE DEBRIS INSIDE OF THE FRYERS AND A PUDDLE OF STANDING WATER INSIDE OF THE 3 DOOR PREP COOLER. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED ACCUMULATED FOOD AND STANDING WATER UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED GREASE ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A LEAK LOCATED UNDER THE 3 COMPARTMENT SINK ON THE PIPE ATTACHED TO THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN. OBSERVED OLD EQUIPMENT/CLUTTER (HOT HOLDING UNITS) BEING STORED IN THE REAR. INSTRUCTED TO CLEAN AND ELEVATE OR ELIMINATE.
41
70
Aug 3, 2017
Routine
12 minor violations.
View 12 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED A 3 DOOR PREP COOLER AT AN AMBIENT AIR TEMPERATURE OF 53F DURING INSPECTION. POTENTIALLY HAZARDOUS FOODS (EGGS, HUMMUS, ETC.) WERE INSIDE OF SAID PREP COOLER AT THE TIME OF THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN A TEMPERATURE OF 40F OR BELOW AT ALL TIMES FOR ALL REFRIGERATION UNITS. THE SAID PREP COOLER UNIT WAS REPAIRED DURING INSPECTION AND MAINTAIN 40F AT THE END OF THE INSPECTION. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS (HUMMUS, EGGS) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE 3 DOOR COOLER IN THE FOOD PREP AREA; 20LBS OF CHOPPED GREENS AT 53F, 2LBS OF HUMMUS AT 51.6F, 5LBS OF COLESLAW AT 51F, 2LBS OF CHEESE AT 53F, 5LBS OF SLICED TOMATOES AT 56F, AND 5LBS OF BOILED EGGS AT 58.5F. ALL SAID FOODS VALUE AT $500. INSTRUCTED EMPLOYEE TO DISCARD AND DENATURE ALL SAID POTENTIALLY HAZARDOUS FOOD ITEMS AND TO ALWAYS MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED FOOD HANDLER GRABBING READY TO EAT TOMATOES WITH BARE HANDS. INSTRUCTED BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED AND TO ALWAYS WEAR CLEAN FOOD GRADE DISPOSABLE GLOVES WHEN HANDLING READY TO EAT FOODS OR USE SPOONS OR TONGS. OBSERVED FOOD HANDLER PUTTING ON FOOD GRADE DISPOSABLE GLOVES WITHOUT WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS BEFORE PUTTING ON THE FOOD GRADE DISPOSABLE GLOVES. CRITICAL VIOLATION 7-38-010(A)(B).
6
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED RAW CHICKEN AND RAW EGGS BEING STORED NEXT TO READY TO EAT CHOPPED ROMAINE LETTUCE (USED FOR SALAD) LOCATED AT THE TOP OF THE PREP COOLER IN THE FOOD PREP AREA. SAID POTENTIALLY HAZARDOUS ITEMS DID NOT HAVE COVERS NOR BARRIER SEPARATING READY TO EAT FOODS FROM RAW FOODS. INSTRUCTED TO ALWAYS STORE READY TO EAT FOODS AND RAW FOOD SEPARATELY TO PREVENT CONTANMINATION. OBSERVED FLY GLUE TRAPS BEING STORED ABOVE OPEN FOOD (SOUP AND SALAD TOPPINGS) LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO NEVER STORE FLY TRAPS OVER THE FOOD PREP AREA. SERIOUS VIOLATION 7-38-005(A).
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 30 LIVE SMALL FLIES LOCATED ON THE WALL OF THE FOOD PREP AREA AND 5 LIVE SMALL FLIES FLYING IN THE BAR AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN SALAD, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE 3 DOOR PREP COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CARDBOARD BEING REUSE AS A SHELF LINING ON THE DRY STORAGE SHELVES. OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE SHELVES AND ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES HAVE TO SMOOTH AND EASILY CLEANABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED STAINED CUTTING BOARDS ATTACHED TO THE PREP COOLERS IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE CUTTING BOARDS. OBSERVED EXCESSIVE ACCUMULATED FOOD, DUST AND GREASE DEBRIS INSIDE OF THE FRYERS AND A PUDDLE OF STANDING WATER INSIDE OF THE 3 DOOR PREP COOLER. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL OF THE COOKING EQUIPMENT. OBSERVED ACCUMULATED FOOD AND STANDING WATER UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED GREASE ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A LEAK LOCATED UNDER THE 3 COMPARTMENT SINK ON THE PIPE ATTACHED TO THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN. OBSERVED OLD EQUIPMENT/CLUTTER (HOT HOLDING UNITS) BEING STORED IN THE REAR. INSTRUCTED TO CLEAN AND ELEVATE OR ELIMINATE.
41
55
Apr 8, 2016
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND IMPROPER COLD TEMPERATURES OF COOKED PASTA INSIDE PREP COOLERS AT 45.F,46.9, AND 49.1F.MUST MAINTAINED COLD FOODS AT 40F OR BELOW.APPROX 8LBS OF PASTA WAS DISCARDED AT COST APPROX $15.00. CRITICAL VIOLATION ISSUED 7-38-005A.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED DISH MACHINE BEHIND BAR BEING USED AT TIME OF INSPECTION NOT SANITIZING AT FINAL RINSE PROPER CONCENTRATION OF CHLORINE at 0 ppm.MUST REPAIR. MUST BE AT LEAST 50PPM.INSTRUCTED TO USE ADDITIONAL DISH MACHINE IN REAR KITCHEN TO WASH,RINSE AND SANITIZE. CRITICAL VIOLATION ISSUED 7-38-030 LOW TEMP DISH MACHINE BEHIND BAR WAS REPAIRED DURING INSPECTION AND IS NOW SANITIZING AT 100PPM.-TAG REMOVED PREMISE MAY NOW USE MACHINE.
8
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF ALL REACH IN BEER/LIQUOR COOLERS BEHIND BAR NOT CLEAN OF DRIED LIQUIDS,DEBRIS AT BOTTOM OF COOLERS.MUST DETAIL CLEAN/MAINTAIN.
33
Food handler requirements met
Inspector notes: THE NEW EMPLOYEES IDPH FOOD TRAINING CERTIFICATES NOT PROVIDED FOR EMPLOYEES.MUST PROVIDE AT NEXT INSPECTION
45
82
Nov 12, 2015
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS ESPECIALLY AT THE DISH WASHER AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED MISSING CEILING TILES INSIDE THE EMPLOYEE BATHROOM. INS TRUCED TO REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT U-JOINT PIPPING UNDERNEATH HAND WASH SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
38
86
Dec 3, 2014
Routine
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE MISSING HANDLE ON DEEP FRYER DOOR IN MAIN KITCHEN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR BOTTOM CABINET OF DEEP FRYERS OF GREASE BUILD-UP IN MAIN KITCHEN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR BEHIND BOX SODA RACK IN REAR ALONG WALLBASE AND AT CORNERS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALL NEXT TO FRYER FREEZER IN PREPARATION AREA OF DUST BUILD-UP.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING LIGHT BULBS OR BURNT OUT BULBS AT CEILING IN DISHWASHING AREA AND WHERE NECESSARY.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE AND MAINTAIN EMPLOYEE LOCKER AREA AT REAR.
41
74
Apr 16, 2014
Complaint
2 minor violations.
View 2 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED POOR HYGIENIC PRACTICES WITH FOOD HANDLER HAVING OPEN DRINK ON FOOD PREP TABLE WHILE PREPING FOOD. INSTRUCTED NO HAND TO MOUTH CONTACT AROUND FOOD OR IN PREP AREA. CRITICAL CITATION 7-38-010(A).
6
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SANITARY HAND DRYING DEVICE OR PAPER TOWELS AT EXPOSED HAND WASH SINK IN PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
12
90
Apr 1, 2014
Routine
3 minor violations.
View 3 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND PREMISES NOT PROPERLY SANITIZING DISHES AND UTENSILS. DISHWASHING MACHINE WITH CHLORINE SANITIZING SOLUTION AT 0 PPM AT THIS TIME OF INSPECTION. INSTRUCTED TO USE 3COMP SINK AND CONTACT SERVICE PROVIDER FOR DISH MACHINE. CRITICAL CITATION ISSUED #7-38-030.
8
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS IN THE FOLLOWING AREAS; ELECTRIC CLOSET AND FLOOR AT REAR ALONG WALLBASE AND AT CORNERS UNDER SHELVING/RACKS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT 2COMP FAUCET AT REAR PREP AREA. MUST REPAIR.
38
86
Jul 30, 2013
Recent Inspection
1 minor violation.
View 1 violation
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND PREMISES NOT PROPERLY SANITIZING DISHES AND UTENSILS. DISHWASHING MACHINE WITH CHLORINE SANITIZING SOLUTION AT 0PPM AT THIS TIME OF INSPECTION. CRITICAL CITATION ISSUED #7-38-030.
8
95
Jul 29, 2013
Routine
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING IN THE PREP AREA AND INSIDE WALK IN COOLER TO REMOVE SPILLS AND DEBRIS.
34
95
Jun 4, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: UPPER PANEL OF ICE MAKER AND ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN ICE MAKER INTERIOR SURFACES AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR BEHIND ICE MAKER NOT CLEAN, DIRT AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINAIN.
34
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: A DAMAGED WALL SECTION AT BOTTOM IN DRY FOOD STORAGE ROOM, INSTRUCTED TO PATCH.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: WEAK HOT WATER PRESSURE AT DISH WASHING AREA HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
38
82
May 9, 2011
Routine
6 minor violations.
View 6 violations
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. PREP AREA REACH IN COOLERS DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED GASKETS.
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. OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS AND DUST BUILD UP ON PREP COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN UNCLEAN EQUIPMENT.
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. OBSERVED DIRT/FOOD BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
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. OBSERVED FOOD DEBRIS ON WALLS AROUND DISHMACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
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. COOKLINE HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN 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. NO THERMOMETERS INSIDE PREP AREA REACH IN COOLERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
40
74
Nov 1, 2010
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED 17-SMALL/FRUIT FLIES ON WALLS & CEILING OF THE MOP ROOM IN REAR OF KITCHEN. INSTRUCTED TO ELIMINATE SOURCE, CLEAN ALL AFFECTED AREAS & CONTACT P.C.O.
18
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. INTERIOR OF ICE MACHINE, SOME COOLER FLOORS IN KITCHEN & INTERIOR OF BAR HANDSINKS, MUST BE FREE OF FOOD DEBRIS.
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. FLOOR DRAINS THRU-OUT BAR & DISHROOM NEED CLEANING; FLOORS MUST BE KEPT DRY THRU-OUT PREMISES-TO PREVENT PEST HARBORAGE. MUST CLEAN ALONG WALLBASES UNDER BAR SINKS & DISHMACHINES ALSO.
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. FAN GUARDS & CONDENSERS OF WALK-IN COOLER MUST BE FREE OD DUST.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL CLEANING EQUIPMENT MUST BE KEPT CLEAN /DRY & STORED PROPERLY, ON WALL HOOKS.
41
78
Feb 8, 2010
Reinspection
No violations found.
100
Feb 4, 2010
License
2 minor violations.
View 2 violations
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 replace broken gaskets of cooler doors at bar; provide splash guards at handsinks at prep areas in kitchen.
32
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Must provide self-closing device at employee bathroom in rear.
37
90
Frequently Asked Questions
When was Prime Bar last inspected?
The most recent health inspection at Prime Bar on file is from Jul 9, 2019. The public record contains 16 inspections in total.
What is the most common violation at Prime Bar?
Across the inspection record, “proper cooling methods used” has been cited eight times, more than any other issue at Prime Bar.
Has Prime Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Prime Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Prime Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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