AUG 7
2019
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
FLEMING'S PRIME STEAKHOUSE & WINEBAR.
YOUR CALL. 65/100
25 E OHIO ST · STREETERVILLE, CHICAGO
Last inspected August 7, 2019 · passed with conditions
9 of 14 inspections passed, 3 failed, 2 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
9 passed · 2 w/ conditions · 3 failed
VIOLATIONS
38
includes 5 critical
RECORDS COVER
9 YEARS
since May 2010
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
THERMOMETERS PROVIDED & ACCURATE
- UNABLE TO OBSERVE THERMOMETERS IN SOME OF THE COOLERS. MUST PROVIDE CONSPICUOUSLY LOCATED AND EASILY READABLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN. -
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
- OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
- MUST STORE THE CLEAN DISHES ON THE DISH RACK INVERTED TO PREVENT EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -
JUN 192018PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
JUN 19
2018
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
MAIN HIGH TEMPERATURE DISHMACHINE ON 2ND FLOOR NOT MAINTAINED, FINAL RINSE TEMPERATURE AT 170 F. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE TEMPERATURE MUST BE 180 F OR ABOVE. INSTRUCTED MANAGER TO TEMPORARILY WASH, RINSE AND SANITIZE MULTI USE UTENSILS AT DISHWASH 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST BUILD UP ON WALLS AT DISHWASH AREA AT 2ND FLOOR. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
APR 252017PASSED3 violationsDETAILS
APR 25
2017
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
SPRAY BOTTLES IN KITCHEN NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO VENTILATION IN EMPLOYEES TOILET ROOM, INSTRUCTED TO INSTALL.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
show all 14 inspections →
AUG 122016FAILED5 violationsDETAILS
AUG 12
2016
FAILED
5 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
THE FOLLOWING PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1447965 DATED ON 08/27/15- #38 HOT WATER HANDLE AT 2ND FLOOR EXPOSED HAND SINK IN DISH ROOM NEEDS REPAIR. INSTRUCTED MANAGER TO REPAIR SAID EXPOSED HAND SINK BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090. CITATION ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD DEBRIS INSIDE 1ST UNUSED REACH IN 4-DOOR COOLEER AND FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARD AT 2ND FLOOR. MUST CLEAN EQUIPMENT AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FUSE ROOM FLOOR LITTERED. MUST CLEAN AND MAINTAIN FLOOR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BURNED CEILING LIGHT BULBS AT 1ST FLOOR PREP AREA. MUST REPAIR/REPLACE BURNED OUT CEILING LIGHT BULBS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE 2ND FLOOR DESSERT REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
AUG 272015PASSED3 violationsDETAILS
AUG 27
2015
PASSED
3 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR UNDER SHELVING IN ENCLOSED WALK-IN FREEZER, LIQUOR ROOM,ELECTRICAL ROOM AND ALONG WALLASE, UNDER SHELVING IN DRY FOOD STORAGE AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
HOT WATER HANDLE AT 2ND FLOOR EXPOSED HAND SINK IN DISH ROOM NEEDS REPAIR.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE CLUTTER IN ELECTRICAL CLOSET AND OUTSIDE 1ST FLOOR DISH ROOM IN THE FORM OF CARDBOARD BOXES.
JUN 262014PASSED1 violation1 CRITICALDETAILS
JUN 26
2014
PASSED
1 violation1 CRITICALDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEANING NEEDED FOR THE FOLLOWING: FLOOR DRAINS THROUGHOUT 1ST AND 2ND FLOOR KITCHEN, FLOOR UNDER ALL EQUIPMENT AND SHELVING, FLOOR-WALL JUNCTURES AND CORNERS BEHIND AND UNDER ALL EQUIPMENT. FOUND SEVERAL DEAD ROACHES THROUGHOUT 2ND FLOOR KITCHEN, 2ND FLOOR DRY STORAGE AREA AND THE2ND FLOOR LIQUOR ROOM. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
JUN 192014FAILED5 violations2 CRITICALDETAILS
JUN 19
2014
FAILED
5 violations2 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED 1 LIVE ROACH UNDER THE COFFEE STATION IN THE 2ND FLOOR KITCHEN, 1 LIVE ROACH INSIDE OF THE DIPPER WELL IN THE 2ND FLOOR KITCHEN, 1 LIVE ROACH ON THE FLOOR UNDER THE DIPPER WELL IN THE 2ND FLOOR KITCHEN, 2 LIVE ROACHES ON THE FLOOR OF DRY STORAGE ON THE 2ND FLOOR, 1 LIVE ROACH ON THE WALL OF THE DRY STORAGE ON THE 2ND FLOOR, 1 LIVE ROACH UNDER THE ICE MACHINE ON THE 2ND FLOOR, 2 LIVE ROACHES IN THE LIQUOR ROOM ON THE 2ND FLOOR AND 1/4 INCH OPENINGS AT THE FRONT ROTATING DOORS. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY AND TO REPAIR DOORS TO BE RODENT PROOF. SERIOUS VIOLATION 7-38-020
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED SIDES OF EQUIPMENT WITH ACCUMULATED GREASE AND DUST IN THE 1ST FLOOR KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE OF ALL EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEANING NEEDED FOR THE FOLLOWING: FLOOR DRAINS THROUGHOUT 1ST AND 2ND FLOOR KITCHEN, FLOOR UNDER ALL EQUIPMENT AND SHELVING, FLOOR-WALL JUNCTURES AND CORNERS BEHIND AND UNDER ALL EQUIPMENT. FOUND SEVERAL DEAD ROACHES THROUGHOUT 2ND FLOOR KITCHEN, 2ND FLOOR DRY STORAGE AREA AND THE2ND FLOOR LIQUOR ROOM. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED THE WALL NEXT TO THE FRYERS IN THE 2ND FLOOR KITCHEN WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED LIGHT SHIELD DETACHED FROM THE LIGHT FIXTURE IN THE 1ST FLOOR EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.
JUL 162013FAILED3 violationsDETAILS
JUL 16
2013
FAILED
3 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION FROM REPORT #1138216 ON 3/28/12 NOT CORRECTED: 32/01 - ICE BIN AT FIRST FLOOR BAR AREA MISSING COVERS, INSTRUCTED TO INSTALL. SERIOUS VIOLATION 7-42-090
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ICE BIN AT 2ND FLOOR BAR AREA IS MISSING A COVER. MUST INSTALL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED A SLOW DRAIN AT BOTH OF THE BAR HANDSINKS AT THE 1ST AND 2ND FLOOR BARS. REPAIR SO THAT THE SINK DRAINS PROPERLY. OBSERVED A LEAK UNDER THE 3 COMPARTMENT SINK. MUST REPAIR THE LEAKS.
MAR 282012PASSED4 violationsDETAILS
MAR 28
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE BIN AT FIRST FLOOR BAR AREA MISSING COVERS, INSTRUCTED TO INSTALL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DUST BUILD-UP NOTED ON INSULATION INSIDE WALK-IN COOLER AND ELECTRIC PIPES ABOVE FRYERS IN FIRST FLOOR PREP AREA. INSTRUCTED MGR TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GREASE AND FOOD DEBRIS NOTED UNDER COOKING AREA AND WALK-IN COOLER FLOOR.INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. CREVICES NOTED BEHIND WALLBASE TILES IN MOP SINK BASIN, INSTRUCTED TO SEAL.
FEB 232011PASSED4 violationsDETAILS
FEB 23
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST RE-SEAL/RE-CAULK ALONG SPLASH GUARDS AT MOST HANDSINKS & AT FIRST FLOOR DISHMACHINE AREA. ANY CARDBOARD LINERS ON DRY STORAGE SHELVES MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR OF EXHAUST VENTS IN THE DISHMACHINE (2ND FLOOR); FLOORS OF BAR COOLERS AT BOTH BARS-DUE TO FOOD DEBRIS OR DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOLLOWING FLOOR AREAS NEED CLEANING: AROUND CORNERS OF WALK-IN COOLERS & EQUIPMENT IN DISHROOM OR COOKING AREA, SOME HARD-TO-REACH DRAINS - DUE TO FOOD DEBRIS/CLUTTER. MUST ELEVATE ANY SUPPLIES/STOCK IN BASEMENT OR OTHER STORAGE AREAS, FOR EASY ACCESS TO CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ANY UNNECESSARY ARTICLES IN BASMENT OR OTHER STORAGE AREAS, MUST BE REMOVED OR BETTER ORGANIZED TO PREVENT PEST HARBORAGE. 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.
MAY 282010PASSED4 violationsDETAILS
MAY 28
2010
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WORN, WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. 1st and 2nd floor bar areas in need of detail cleaning to remove all sticky build-up. must clean and maintain.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD UP AT FRONT BARS. MUST CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings FRONT BARS IN NEED OF CLEANING AT WALLS TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →