PASS W/ CONDITIONS
Risk 1 (High)
GREEK PRIME Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 11, 2023
Canvass
License #2786468
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: �OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK MINERAL BUILD UP INSIDE TOP OF ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FRONT PREP AREA COOLER AT CUSTOMER COUNTER TO BE IMPROPER: EGG ROLLS 51.9F AND CHICKEN WINGS 49.8.F. FOUND FOOD ITEMS INSIDE THE REAR PREP AREA TWO DOOR REFRIGERATOR TO BE IMPROPER: EGGS AT 53.1F AND HAM 52.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF A TOTAL OF 50 LBS OF PRODUCTS WORTH $250.00. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FRONT PREP AREA COOLER AT CUSTOMER COUNTER TO BE IMPROPER: EGG ROLLS 51.9F AND CHICKEN WINGS 49.8.F. FOUND FOOD ITEMS INSIDE THE REAR PREP AREA TWO DOOR REFRIGERATOR TO BE IMPROPER: EGGS AT 53.1F AND HAM 52.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF A TOTAL OF 50 LBS OF PRODUCTS WORTH $250.00. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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