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PROTEIN BAR

120 S RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

PROTEIN BAR has been inspected 14 times by Chicago Department of Public Health since June 19, 2013. The most recent inspection, on December 14, 2023, found no infractions.

3 of 14 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on June 14, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times on December 3, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on June 2, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 23, 2014. 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 13 times across 10 separate inspections, most recently on December 3, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HOT RUNNING WATER AT UNISEX RIGHT SIDE BATHROOM HAND WASH SINKS.TEMPERATURE OF WATER WAS 86 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO REACH IN STAND UP FREEZER IN REAR PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN
  4. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF FOODS INSIDE OF WALK IN COOLER. APPROX 4- QUARTS OF LIQUID WHOLE EGGS AND EGG WHITES AT IMPROPER TEMPERATURES, 49.8F, 56.8F, AND 3- GALLONS OF MILK AT ,50.8F. FOODS REMOVED AND DISCARDED BY MANAGER-CDI APPROX 16-LBS, COST APPROX $20.00. INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED STORED UNCLEAN DUST PANS. INSTRUCTED TO CLEAN AND PROPERLY STORE CLEANING EQUIPMENT, ( DUST PANS) PRIOR TO STORING TO PREVENT ANY INSECT BREEDING.
  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DEBRIS ON FLOOR AROUND HOT WATER HEATER. INSTRUCTED TO CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ARTICES, SHELVING ON WALLS AROUND HOT WATER TANK. INSTRUCTED TO REMOVE TO PREVENT ANY PEST HARBORAGE AREAS.
  6. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • DURING INSPECTION FOUND 12 BOTTLES OF CAPPED UNSWEETENED ICED TEAS IN A REACH-IN COLD HOLDING UNIT. ICE TEA(FOOD NOT PROTECTED DURING STORAGE). FACILITY DOES NOT HAVE A VARIANCE FOR MANUAL CAPPING. INSTRUCTED MANAGER TO OBTAIN A VARIANCE FOR MANUAL CAPPING FOR THESE UNSWEETENDED ICED TEAS. MANAGER VOLUNTARILY DISCARDED 12 CAPPED ICED TEA BOTTLES VALUED AT $25.00 AND APPROXIMATE WEIGHT OF 3LBS. SERIOUS CITATION. CDI.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • DID NOT FIND THE INSPECTION REPORT SUMMARY DSIPLAYED AND VISIBLE TO ALL CUSTOMERS FROM THE LAST INSPECTION DATED 3/10/2016. INSTRUCTED MANAGER THAT THE INSPECTION REPORT SUMMARY FROM THE MOST RECENT INSPECTION MUST ALWAYS BE POSTED AND VISIBLE TO ALL CUSTOMERS AT ALL TIMES. CDI.SERIOUS CITATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAKING HOT WATER FAUCET HANDLE ON MOST LEFT HAND SIDE OF THE 3-COMP SINK.INSTRUCTED TO REPAIR AND MAINTAIN.
  7. Short Form Complaint

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED 3-COMPARTMENT SINK BEING USED AT THIS TIME FOR SANITIZING EQUIPMENT AND UTENSILS TESTED AT 50PPM.QUATS CHEMICAL SANITIZER CONCENTRATION MUST BE 200PPM.MANAGER CORRECTED THE FINAL RINSE BY RE-DOING THE FINAL RINSE WATER AND ADDING THE PROPER CONCENTRATION REQUIRED OF QUATS TO 200PPM DURING INSPECTION-CDI.CRITICAL VIOLATION ISSUED 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTY CEILING LIGHT SHIELDS IN PREP AND DISH WASHING AREAS.MUST CLEAN/MAINTAIN.
  8. Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTY CEILING LIGHTSHIELDS IN PREP AND DISHWASHING AREAS.MUST CLEAN/MAINTAIN.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND REPAINT THE GREASE TRAP LID. FOUND ABOVE RUSTY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL ALL FLOORS DRAINS IN THE KITCHEN AREA TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE DUST ACCUMULATION FROM THE WALLS IN FRONT ON THE LEFT HAND SIDE OF THE WALK-IN COOLER, REMOVE DUST FROM ALL CEILING VENT COVERS THROUGHOUT PREMISES.
  10. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPIAR/REPLACE GRIMMY CAULKING AT WALL BASE WHERE IT MEETS THE 3-COMP SINK ON THE FAR LEFT HAND SIDE IN THE REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN BACK PREVENTION DEVICE AT THE MOP SINK.
  11. Canvass Re-Inspection

    0 infractions

  12. 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
      • OBSERVED SEVERAL SMALL FLYING INSECTS ON WALL AT FRONT CUSTOMER SERVICE COUNTER AND ON SERVICE SIDE, CUSTOMER DINING AREA AND AT REAR DISH ROOM. MUST REMOVE. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT REAR UNDER 3-COMP SINK AREA AND REMOVE STANDING WATER ON FLOOR IN SAME AREA, KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENT AT CEILING ABOVE REAR OF 2DR BEVERAGE COOLER AT FRONT COUNTER AND ABOVE ASSEMBLY AREA ALSO AT FRONT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN ORGANIZE EMPLOYEE AREA AT REAR BY PAPER GOOD STORAGE RACKS. MAINTAIN AT ALL TIMES.
  13. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS AT CEILING OF DUST BUILD-UP IN PREP AREA AND WHERE NECESSARY. MAINTAIN AT ALL TIMES.
  14. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST GROUT FLOORS IN FRONT OF 3COMP SINK AND IN THE ELECTRICAL ROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS AT ALL COOLERS, REFRIGERATORS AND COLD HOLDING UNITS ON PREMISES AT ALL TIMES.

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