Quartino
Last inspected: Sep 19, 2013
86
Score
Quartino has been inspected five times since 2010. The latest inspection on file is from Sep 19, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Quartino's inspection history hasn't been updated since Sep 19, 2013; current conditions may have shifted from what the file shows.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited five times.
Quartino's latest score of 86 sits above the Chicago average of 81. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 19, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPRAY BOTTLE AT KITCHEN SHELF NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: STANDING WATER UNDER ICE MAKERS, INSTRUCTED TO KEEP FLOOR DRY AS MUCH AS POSSIBLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: HEAVY DUST BUILD-UP NOTED ON KITCHEN CEILING AROUND ELECTRIC LINES, INSTRUCTED TO CLEAN AND MAINTAIN.
35
86
Jun 19, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES AT KITCHEN & BAR AREAS MUST BE REPLACED. SPLASH GUARD NEEDED AT THE SIDE OF THE BAR HANDSINK (FIRST FLOOR), MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR FLOORS OF BAR COOLERS THRU-OUT, BAR SINK DRAINS, INTERIOR PANEL OF MIDDLE ICE MACHINE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN DISHROOMS (1 & 2-FLOORS) MUST BE KEPT DRY AT ALL TIMES. FLOOR DRAIN AT 2ND FLOOR BAR MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS & CEILING AROUND THE ICE MACHINE ROOM MUST BE FREE OF DUST OR STAINS. The walls and ceilings shall be in good repair and easily cleaned.
35
82
Jan 18, 2011
Routine
6 minor violations.
View 6 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. THE FOLLOWING ITEMS WERE OBSERVED INSIDE OF THE WALK-IN COOLER: LAMB RAGU AT 44F, CHICKEN NOODLE SOUP AT 44F, MINESTRONE SOUP AT 45F, TOMATO SAUCES AT 53-60F, VARIOUS MEAT SAUCES AT 44-50F. THE FOLLOWING ITEMS WERE OBSERVED INSIDE OF THE PREP COOLERS: CHICKEN AT 51.8F, WHIPPED CREAM AT 63F, CHEESE FONDUTA AT 48F, SHRIMP AT 49-58F, SCALLOPS AT 47F, SALMON AT 47F, CALAMARI AT 48F, CHEESE AT 62F, MEATBALLS AT 51F, SAUSAGE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 33 GALLONS AND 47# OF FOOD WORTH $1,895. CRITICAL VIOLATION 7-38-005A.
3
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. BAR COOLERS ON THE 1ST FLOOR HAVE EXCESSIVE AMOUNT OF ICE BUILDUP INSIDE OF THEM. MUST DEFROST AND MAINTAIN COOLERS.
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 WIRE RACKS IN THE WALK-IN COOLER.
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 THE FLOOR IN THE 2ND FLOOR DISHROOM ESPECIALLY UNDER THE DISHMACHINE AND AROUND WALLS.
34
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. DETAIL CLEAN THE DUST ON THE CEILING TILES IN THE REAR PREP AREA.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER INSIDE OF THE DAIRY COOLER IN THE PREP AREA.
40
74
Apr 8, 2010
Reinspection
1 minor violation.
View 1 violation
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. Reach in prep coolers door rubber gaskets ripped, along cookline. Must repair/replace all damaged gaskets.
32
95
Apr 1, 2010
Routine
6 minor violations.
View 6 violations
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. Observed black/pink slime/dirt build up inside ice machines dripping into ice, ready to eat food. Must clean/sanitize and maintain interior of ice machines. All ice voluntarily discarded at this time. Serious violation, Ticket #H000058028 16.
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. Reach in prep coolers door rubber gaskets in ripped, along cookline. Must repair/replace all damaged gaskets.
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. Observed accumilated food build up on lower side of dishmachine drainboards and prep tables. Must clean and maintain equipment throughout.
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. Observed accmilated food/dirt build up inside prep/dishwash floor drains. Must clean interior of all unclean floor drains and maintain.
34
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. Must clean all unclean walls around 1st floor dishmachine and clean ceiling tiles around ceiling vent at 2nd floor dishmachine room.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide interior thermometers for coolers at prep/bar areas.
40
74
Frequently Asked Questions
When was Quartino last inspected?
The most recent health inspection at Quartino on file is from Sep 19, 2013. The public record contains five inspections in total.
What is the most common violation at Quartino?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Quartino.
Has Quartino's inspection record improved over time?
Yes. Recent inspections at Quartino have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Quartino 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