Orso'S Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED RUSTY SHELVES INSIDE WALK IN COOLER OF FIRST FLOOR. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS TO THE LINE PREP COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO EXPOSED HANDWASHING SINK IS LOCATED BEHIND THE BAR. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK BEHIND THE BAR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED 4 TRAYS OF COOKED LASAGNA WITH A TEMPERATURE OF 45.3F INSIDE OF THE PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50# OF FOOD WOR...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREP AREA. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-02...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS TO THE LINE PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE BASEMENT COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOOR DRAINS IN THE FOOD PREP AREA TO ELIMINATE PEST HARBORAGE CONDITIONS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO EXPOSED HANDWASHING SINK IS LOCATED BEHIND THE BAR. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK BEHIND THE BAR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 180.4F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WH...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

DETAIL CLEAN AND MAINTAIN THE FAN INSIDE THE WALK-IN COOLER LOCATED NEXT TO THE COOKING LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN AND MAINTAIN THE PAN HOLDER THAT IS ANCHORED TO THE CEILING ABOVE THE PREP LINE. DETAIL CLEAN AND MAINTAIN THE PREP COOLER LOCATED IN THE BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN AND MAINTAIN THE FLOORS UNDERNEATH THE DRY STORAGE RACK IN THE KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND MAINTAIN THE DUST ON THE WALLS ABOVE THE 3-COMPARTMENT SINK IN THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK UNDERNEATH THE SECOND COMPARTMENT OF THE 3-COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS OF THE WALK IN COOLER TO REMOVE DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LEAK AT THE BOTTOM OF THE 1st COMPARTMENT OF THE 3 COMP SINK IN THE KITCHEN. MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. CHEST FREEZER DOORS IN BASEMENT ARE TAPED UP (TO COVER EXPOSED INSULATION), MUST FIX/REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FAN GUARDS OF MOST COOLERS IN THE KITCHEN MUST BE FREE OF DUST BUILD-UP. ICE CREAM FREEZER BESIDE THE KITCHEN HANDSINK MUST BE DEFROSTED. FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN ALSO.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

ALL STOCK IN DRY OR COLD STORAGE AREAS MUST BE ELEVATED OFF THE FLOOR. THE REAR PREP/DISHROOM FLOOR MUST BE RE-SEALED, TO MAKE SURFACES SMOOTH & EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

WATER LEAKING AT THE BOTTOM PIPE OF THE MIDDLE SECTION OF THE 3-COMP SINK (IN THE KITCHEN), & AT THE FAUCET HEAD OF THE 3-COMP SINK IN THE BAR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY MILK OR SODA CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED LASAGNA (COOKED ON 4/25/12) STORED IN THE 1 DOOR PREP COOLER AT 45.3-50.4F. MANAGEMENT VOLUNTARILY DISCAR...

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. OBSE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST COVER OR INVERT THE ALUMINUM FOOD STORAGE CON...

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. REPLACE THE WINDOW SCREEN FOR THE KITCHEN EXIT DOOR. REPLACE SOILED BUS TRAYS FOR THE DISHWASHER WITH GRIME AND DEBRIS...

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. CLEAN AND SANITIZE THE HOSE INLETS FOR THE DISHWASHING MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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. RESURFACE OR REPLACE THE STAINED CUTTING BOARD ON TOP OF THE PREP COOLER. OBSERVED PLASTIC GROCERY BAGS USED TO STORE FR...

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. DETAIL CLEAN THE TOP OF THE STOVE AND THE INTERIOR OF THE FREEZER IN THE REAR PREP AREA.

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. REPAIR THE OPENING IN THE DRYWALL IN THE DRY STORAGE AREA. OBSERVED CONDENSATION ON THE CEILING OF THE WALK-IN COOLER. MUST SEAL THE CEILING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP AREA WALK-IN COOLER WITH AN AIR TEMPERATUR...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED PASTA AT 44-47F, COOKED RICE AT 48F, EGGS AT 48F, CREAM AT 45F, CHICKE...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES INSIDE OF THE I...

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. RESURFACE OR REPLACE THE STAINED CUTTING BOARD ON TOP OF THE PREP COOLER. OBSERVED PLASTIC GROCERY BAGS USED TO STORE ...

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. DETAIL CLEAN THE TOP OF THE STOVE AND THE INTERIOR OF THE FREEZER IN THE REAR PREP AREA.

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. REPAIR THE OPENING IN THE DRYWALL IN THE DRY STORAGE AREA. OBSERVED CONDENSATION ON THE CEILING OF THE WALK-IN COOLER. MUST SEAL THE CEILING.

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. FO...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS TO PREVENT CONTA...

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. MUST REMOVE SUBSTANCE ON INTERIOR OF 3 COMPARTMENT SINK IN FRONT BAR. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE AN...

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. MUST DETAIL CLEAN INTERIOR OF FRYERS AND ALL ATTACHED PIPING. ALSO CLEAN THE HOOD OVER COOKING EQUIPMENT AND REMOV...

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. DETAIL CLEAN FLOORS BEHIND COOKING EQUIPMENT. REMOVE ALL STANDING WATER FROM FLOORS IN PREP AREA BEHIND COOLERS ALONG EAST WALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE THE PROPER LIGHT SHEILDS AND END CAPS FOR LIGHTS IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN PREP AREA.