PROVINCE

161 N JEFFERSON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

PROVINCE has been inspected 5 times by Chicago Department of Public Health since September 14, 2010. The most recent inspection, on August 28, 2014, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

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 10 times across 4 separate inspections, most recently on September 26, 2013. 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 August 3, 2012. 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.

5 inspections

CanvassAug 28, 2014
0 infractions
CanvassSep 26, 2013
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - CLEAN INTERIORS OF ALL PREP COOLERS TO REMOVE FOOD PARTICLES. CLEAN INTERIOR PANEL OF SMALL CRUSHED ICE MACHINE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - REMOVE DUST FROM CEILING VENTS IN WASHROOMS.
CanvassAug 3, 2012
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST DETAIL CLEAN AND SANITIZE INTERIOR OF FRYER AND UNDER MAIN GRILL TO REMOVE EXCESS GREASE BUILD-UP. MUST REPAINT RUSTY SHELVING RACKS OF COOLERS AT MAIN COOKING LINE. MUST ALSO CLEAN INTERIOR BOTTOM SHELVES AT 2DR COOLERS, 1DR REFRIGERATOR AND FREEZER TO REMOVE FOOD SPLASHES AND ICE BUILD.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - MUST CLEAN FLOORS AT MAIN COOKING LINE TO REMOVE FOOD DEBRIS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - MUST REPAIR VENTS AT BOTH MEN'S AND LADIE'S RESTROOMS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  - MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
CanvassApr 26, 2011
3 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 SHELVES AND DIPPING WELL HAVE SOME FOOD BUILDUP WHICH NEEDS TO BE WASHED, RINSED AND SANITIZED.
- 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 IN THE MOP CLOSET AND WALK-IN COOLER ARE DIRTY IN THE CORNERS AND NEED DETAILED CLEANING.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - THE KITCHEN EXPOSED HANDSINKS HEAT UP SLOWLY, ADJUST THE MIXING VALVES SO THEY HEAT UP.
ComplaintSep 14, 2010
3 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. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.
- 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. WALK-IN COOLER SHELVES, FAN GUARDS OF SAME COOLER & CURTAINS AT BOTH ENDS OF DISHMACHINE MUST BE FREE OF DUST/DEBRIS/DIRT.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - 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. ANY MILK CRATES USED FOR STORAGE SHELVINGS MUST BE REPLACED WITH REGULAR RACKS, FOR EASY CLEANING/PEST MONITORING.

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