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Business Info

Restaurant: Orso's Restaurant
Address: 1401 N Wells St, Chicago, IL 60610
Type: Restaurant
Total inspections: 6
Last inspection: Sep 20, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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.
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.
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.
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.
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.
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.
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.

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.
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.
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.
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.
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.
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.

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.
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.
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.

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.
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.
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.
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.
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.
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: 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.

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

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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