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FRIISTYLE

5059 S PRAIRIE AVE, CHICAGO, IL 60615 · Restaurant

Inspection summary

FRIISTYLE has been inspected 8 times by Chicago Department of Public Health since June 13, 2018. The most recent inspection, on September 12, 2023, found no infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on September 28, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 8, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 8, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 15, 2019. For example: PERSONAL CLEANLINESS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT AND IN STORAGE AREA. INSTRUCTED TO CLEAN THE CEILING TILE, CEILING VENTS AND LIGHT SHIELDS WHERE NEEDED TO REMOVE DUST OBSERVED. ALSO CLEAN CEILING VENT FAN IN WASHROOM ON THE CEILING TO REMOVE DUST OBSERVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO ORGANIZE AND MAINTAIN THE STORAGE AREA, REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  3. Complaint

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED PAN OF SALMON 78.8F AND CHICKEN WINGS 102.6F STORED AT IMPROPER TEMPERATURE ON TOP OF STEAM TABLE. INSTRUCTED MANAGER TO DISCARD. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE AND DISPLAY. PRIORITY 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON FLOOR IN PREP AND DISHWASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Canvass Re-Inspection

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE SPILLS ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  5. Canvass

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOOSE GASKET ON DOOR OF SMALL REFRIGERATOR UNDER FRONT COUNTER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE SPILLS ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2304770 ON 8-15-19:39-MUST PROVIDE SPLASHGUARD AT FRONT HAND WASH SINK. 58-MUST PROVIDE PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION CITATION ISSUED 7-42-090
  6. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE SPLASH GUARD AT FRONT HAND WASH SINK.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS MUST PROVIDE ADEQUATE HAIR RESTRAINTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR OF GREASE SPILL UNDER AND AROUND DEEP FRYER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.
  7. License Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Gaskets on walk in cooler in disrepair (bottom). Must repair and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed rear oven 12.5kw not vented for equipment as required or under hood in rear food prep area. Must obtain required ventilation for oven.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Food handler training requirements for all employees missing. Facility must obtain certification for all employees.
  8. License

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed front prep (cooking) area without a hand sink. Must provide a dedicated, exposed hand sink in front prep area. Hand sink must be easily accessible, with soap, paper towels, and hot and cold potable water, with adequate city pressure. 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Instructed must have original City of Chicago food sanitation manager certificate on site, posted in plain view of customers. Serious 7-38-012.

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