Prime & Provisions
Last inspected: Feb 18, 2020
55
Score
Prime & Provisions appears in inspection records eight times, starting in 2015. The most recent visit was on Feb 18, 2020. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. No fresh inspection data is available: the latest entry for Prime & Provisions dates to Feb 18, 2020.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly two violations before.
Looking across the full record, “proper cooling methods used” is the recurring theme, flagged five times.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
9
Minor latest
Inspection History
Feb 18, 2020
Suspected Food Poisoning
1 critical violation. 9 minor violations.
View 10 violations
Proper cold holding temperatures
Inspector notes: FOUND (TCS)FOODS (BEEF, EGGS, SLICES TOMATOES, IN HOUSE SALAD DRESSING), AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 55F LOCATED IN A PREP COOLER IN FOOD PREP AREA. MANAGER VOLUTARILLY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. 30LBS, $300. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22
Physical facilities installed, maintained & clean
Inspector notes: FOUND DUST ACCUMULATION ON CEILING VENTS THROUGHOUT PREP AREA, INSTRUCTED TO CLEAN DUST AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: FOUND MISSING LIGHT SHIELD ABOVE THE 3-COMP SINK IN DISH AREA, INSTRUCTED TO REPLACE SHIELD AND MAINTAIN.
55
Non-food/food contact surfaces clean
Inspector notes: FOUND DRIED AND LOOSE FOOD DEBRIS IN INTERIOR CONTACT SURFACES OF REACH IN COOLERS THROUGHOUT PREP AREA AND LOWER SHELVES ON PREP TABLES AND WHEEL CASTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
49
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: FOUND DRIED FOOD DEBRIS ON BLADE OF MOUNTED CAN OPENER IN PREP AREA. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. INSTRUCTED TO CLEAN AND MAINTAIN.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT PREP AREA. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: FOUND GREEN & RED CUTTING BOARDS IN NEED OR REPAIR. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO REPLACE AND MAINTAIN.
47
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: FOUND DISHES ON STORAGE RACK IN PREP AREA NOT INVERTED, INSTRUCTED TO INVERT DISHES TO PREVENT CONTAMINATION, AND MAINTAIN.
44
Adequate ventilation & lighting; designated areas used
Inspector notes: FOUND BURNED OUT LIGHT IN KITCHEN HOOD, INSTRUCTED TO REPLACE LIGHT AND MAINTAIN.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: FOUND EXCESSIVE GREASE ACCUMULATION ON FILTERS ABOVE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.
56
55
Jul 2, 2019
Complaint
6 critical violations. 4 major violations.
View 10 violations
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
Inspector notes: 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.
9
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 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.
33
Proper cold holding temperatures
Inspector notes: 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.
22
Food-contact surfaces: cleaned & sanitized
Inspector notes: 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
16
Food obtained from approved source
Inspector notes: 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.
11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 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.
10
Consumer advisory provided for raw/undercooked food
Inspector notes: 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.
25
Procedures for responding to vomiting and diarrheal events
Inspector notes: 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
5
Proper date marking and disposition
Inspector notes: 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.
23
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: 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.
48
27
Feb 8, 2018
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOOD CONTAINERS NOT LABELED ( SUGAR, SALT...) INSTRUCTED TO LABEL.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR SURFACES OF 1ST FLOOR ICE MAKER NOT CLEAN INSIDE, ORANGE FILM NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO INSTALL.
37
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.
42
82
Oct 31, 2017
Routine
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED A SLITE BROWNISH SUBSTANCE INSIDE OF THE ICE MACHINES (3) LOCATED BY THE ICE MAKER. INSTRUCTED TO CLEAN AND MAINTAIN.
33
95
Feb 3, 2017
Reinspection
No violations found.
100
Jan 27, 2017
Routine
5 minor violations.
View 5 violations
Water source: safe, hot & cold under city pressure
Inspector notes: OBSERVED HOT WATER NOT MAINTAIN THE PROPER TEMPERATURE OF 85F AT 3 EXPOSED HAND SINKS ON THE 2ND FLOOR FOOD PREP AREA. TEMPERATURES AT SAID EXPOSED HAND SINKS RANGED FROM 65.5F-80.5F AT THE TIME OF THE INSPECTION. OBSERVED HOT WATER AT THE 3 COMPARTMENT SINK AT AN IMPROPER TEMPERATURE OF 87.8F AT THE TIME OF THE INSPECTION. OBSERVED WASHROOM WASHBOWL AT 54.5F LOCATED, SAID WASHROOM LOCATED NEXT TO THE BAR ON THE 1ST FLOOR. INSTRUCTED TO ALWAYS HAVE ALL EXPOSED HAND SINKS AT LEAST 85F FOR PROPER HAND WASHING AND 3 COMPARTMENT SINK AT 110F AT ALL TIMES. MANAGER CORRECTED DURING INSPECTION AND ALL EXPOSED HAND SINKS AND WASHBOWL WERE AT 85F AND 3 COMPARTMENT SINK WAS AT 115F. CRITICAL VIOLATION 7-38-030.
9
Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
Inspector notes: OBSERVED DISH MACHINE NOT MAINTAINED, OBSERVED GAUGES AT THE HIGH TEMPERATURE DISH MACHINE IN POOR REPAIR AND NOT SHOWING ACCURATE READINGS ON ALL 3 OF THE THERMOMETER GAUGES. SAID DISH MACHINE IS LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
22
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE ALL CUTTING BOARDS AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR OF FRYERS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD, GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED DUST ON THE VENT LOCATED AT THE 1ST FLOOR FOOD PREP AREA. OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
35
78
Mar 4, 2016
Complaint
4 minor violations.
View 4 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Leaking pipe by exposed hand sink , shall be repaired/replaced.
38
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cutting boards that had deep cuts in kitchen prep areas, shall be replaced/repaired. Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink, and exposed hand sink in kitchen prep area, in state of disrepair, shall be repaired/replaced
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices), walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors in kitchen prep areas under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need detailed cleaning.
34
82
Mar 10, 2015
License
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED VENTILATION IN BOTH WASHROOMS ON 2ND FL NOT MAINTAINED.MUST REPAIR.
38
95
Frequently Asked Questions
When was Prime & Provisions last inspected?
The most recent health inspection at Prime & Provisions on file is from Feb 18, 2020. The public record contains eight inspections in total.
What is the most common violation at Prime & Provisions?
Across the inspection record, “proper cooling methods used” has been cited five times, more than any other issue at Prime & Provisions.
Has Prime & Provisions' inspection record improved over time?
No. Recent inspections at Prime & Provisions have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Prime & Provisions 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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