Orso's Restaurant
Last inspected: Apr 27, 2015
95
Score
Inspectors have visited Orso's Restaurant 11 times, with records going back to 2010. The latest inspection on file is from Apr 27, 2015. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Public records show no inspections at Orso's Restaurant since Apr 27, 2015, so this file may not reflect current conditions.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing nine times across the record.
Among Chicago restaurants, the typical score is 81; Orso's Restaurant is comfortably above that bar. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 27, 2015
Routine
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED RUSTY SHELVES INSIDE WALK IN COOLER OF FIRST FLOOR. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
32
95
Nov 26, 2014
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS TO THE LINE PREP COOLER.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO EXPOSED HANDWASHING SINK IS LOCATED BEHIND THE BAR. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK BEHIND THE BAR.
38
90
Nov 18, 2014
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 WORTH $360. CRITICAL VIOLATION 7-38-005A.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS TO THE LINE PREP COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE BASEMENT COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOOR DRAINS IN THE FOOD PREP AREA TO ELIMINATE PEST HARBORAGE CONDITIONS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO EXPOSED HANDWASHING SINK IS LOCATED BEHIND THE BAR. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK BEHIND THE BAR.
38
74
Jan 29, 2014
Routine
6 minor violations.
View 6 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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 WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DETAIL CLEAN AND MAINTAIN THE FAN INSIDE THE WALK-IN COOLER LOCATED NEXT TO THE COOKING LINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN AND MAINTAIN THE FLOORS UNDERNEATH THE DRY STORAGE RACK IN THE KITCHEN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN AND MAINTAIN THE DUST ON THE WALLS ABOVE THE 3-COMPARTMENT SINK IN THE KITCHEN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAK UNDERNEATH THE SECOND COMPARTMENT OF THE 3-COMPARTMENT SINK.
38
74
May 17, 2013
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS OF THE WALK IN COOLER TO REMOVE DEBRIS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAK AT THE BOTTOM OF THE 1st COMPARTMENT OF THE 3 COMP SINK IN THE KITCHEN. MUST REPAIR AND MAINTAIN.
38
90
Sep 20, 2012
Complaint
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. CHEST FREEZER DOORS IN BASEMENT ARE TAPED UP (TO COVER EXPOSED INSULATION), MUST FIX/REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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.
41
78
May 7, 2012
Reinspection
No violations found.
100
Apr 26, 2012
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 DISCARDED 40# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED 15 RAT DROPPINGS IN THE BASEMENT MECHANICAL ROOM AND 5 RAT DROPPINGS ON THE FLOOR OF THE DRY STORAGE AREA NEXT TO THE PREP AREA UNDERNEATH THE WIRE STORAGE RACKS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: 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.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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 CONTAINERS IN THE BASEMENT DRY STORAGE AREA.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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 ON THE PLASTIC.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 and Regulations of the Board of Health. MUST REPAIR THE PLUMBING LEAK BELOW THE 3 COMPARTMENT SINK IN THE PREP AREA AND REPAIR THE SINK STOPPER LEVER FOR THE MIDDLE COMPARTMENT OF THE SAME 3 COMPARTMENT SINK SO THAT THE BASIN CAN HOLD WATER.
38
70
Jun 9, 2011
Tag Removal
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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 FROZEN FOODS. MANAGEMENT INSTRUCTED TO USE FOOD GRADE BAGS ONLY.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
86
Jun 1, 2011
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: 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 TEMPERATURE OF 47F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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, CHICKEN STOCK AT 55F, BEEF STOCK AT 44F, TOMATO SAUCES AT 48F, COOKED SPINACH AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH APPROX. $1000. CRITICAL VIOLATION 7-38-005A.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: 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 ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE THE INTERIOR CONTACT SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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 FROZEN FOODS. MANAGEMENT INSTRUCTED TO USE FOOD GRADE BAGS ONLY.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
74
Apr 15, 2010
Routine
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. FOUND EVIDENCE OF RODENTS ON SITE. FOUND APPROXIMATELY 15-20 MICE DROPPINGS SCATTERED IN BASEMENT STORAGE AREAS ALONG WALLS. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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 CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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 AND MADE OF GALVANIZED METAL. PROVIDE THE PROPER LIDS FOR ICE BINS BEHIND BAR AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 REMOVE GREASE BUILD UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
70
Frequently Asked Questions
When was Orso's Restaurant last inspected?
The most recent health inspection at Orso's Restaurant on file is from Apr 27, 2015. The public record contains 11 inspections in total.
What is the most common violation at Orso's Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited nine times, more than any other issue at Orso's Restaurant.
Has Orso's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Orso's Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Orso's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants