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PRAIRIE FIRE

215 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

PRAIRIE FIRE has been inspected 6 times by Chicago Department of Public Health since January 21, 2010. The most recent inspection, on October 12, 2012, found no infractions.

4 of 6 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: Pests.

The last 2 inspections in a row found no infractions. 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 27, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 2 separate inspections, most recently on November 18, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 32. 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. THE WALK IN COOLER FAN GUARDS ARE DIRTY, CLEAN AND SANITIZE THE FAN GUARDS.
    • 33. 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. THE REAR BLADE GUARD OF THE MEAT SLICER IS DIRTY, CLEAN AND SANITIZE THE MACHINE IN DETAIL.
    • 34. 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. THE FLOORS ARE DIRTY UNDER THE HOT LINE, AND THE FLOOR SEAM ALONG THE SOUTH DISH ROOM WALL HAS A LARGE WET GAP. CLEAN AND RESEAL THE FLOORS IN ORDER TO MAINTAIN GOOD SANITARY CONDITIONS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FLOOR DRAINS IN THE BAR AND DISH ROOM AND THE SODA GUN HOLDERS IN THE BAR HAVE DIRTY BUILDUP INSIDE, CLEAN AND MAINTAIN IN SANITARY CONDITION TO REDUCE POSSIBLE PEST HARBORAGE.
  4. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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 ABOUT 20-SMALL/FRUIT FLIES ON UPPER WALL & CEILING AT THE LEFT-HAND SIDE OF BAR AREA; 15-ON WALL BY REAR DOOR TO A HALLWAY; 6-HOVERING ON THE SINK DRAIN A(LEFT SIDE OF 3-COMP BAR SINK). MUST ELIMINATE SOURCE, SANITIZE AFFECTED AREAS & CONTACT P.C.O.
    • 33. 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. FOLLOWING NEED CLEANING: CAN OPENER, INTERIOR OF HANDSINK & DRAINS AT 3-COMP SINK IN BAR; INTERIOR OF GARBAGE BIN AT BAR; FAN GUARDS OF WALK-IN COOLERS-DUE TO DUST/FOOD DEBRIS OR STAINS/SPILLS.
    • 34. 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. FLOORS ALONG WALLBASES UNDER SINKS IN BAR AREA & IN DISHROOM MUST BE FREE OF DEBRIS/FOOD STAINS.
    • 35. 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. MUST SANITIZE ANY WALL SECTION WITH FOOD STAINS/SPLASHES OF BEVERAGES AT BAR, UNDER DISHMACHINE,OR PREP AREAS. MUST SEAL OPENINGS AROUND PIPES OR SODA LINES ON WALL OR CEILING-TO PREVENT PEST ENTRY.
  5. License

    0 infractions

  6. License

    0 infractions

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