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Business Info

Restaurant: Topo Gigio Ristorante
Address: 1514 -1516 N Wells St, Chicago, IL 60610
Type: Restaurant
Total inspections: 4
Last inspection: Feb 7, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. 1ST FLOOR PREP AREA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER GASKETS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR AT 2ND FLOOR PREP AREA UNDER AND AROUND EQUIPMENT AND FOOD DEBRIS INSIDE FLOOR DRAINS. MUST DETAIL CLEAN FLOOR AND INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE 1ST FLOOR PREP AREA AND FOOD BUILD UP ON CEILING AT 2ND FLOOR PREP. MUST CLEAN CEILING AND REPLACE ALL STAINED CEILING TILES.
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. CEILING LIGHT COVER MISSING ABOVE 1ST FLOOR DISHMACHINE AND BURNED OUT CEILING LIGHT BULBS AT 2ND FLOOR PREP. MUST POVIDE AND INSTALL LIGHT COVER AND REPLACE BURNED OUT BULBS.
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. 2-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT AND 2ND FLOOR 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.
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 THEMOMETERS INSIDE ALL COOLERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT IN THE PREP AREAS, INTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS, SINKS AND TOILETS IN THE BASEMENT EMPLOYEE RESTROOMS, FAN COVER IN WALK-IN COOLER, EXTERIOR OF THE GREASE TRAP, PREP TABLES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE STANDING WATER FROM THE PREP AREA. DETAIL CLEAN FLOOR DRAINS THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR OF PREP AREAS THROUGHOUT AND LIQUOR STORAGE AREAS.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED CHIPPED PAINT ON THE CEILING AND WALLS OF THE PREP AREA. OBSERVED EXCESSIVE AMOUNT OF DUST ON THE WALLS OF THE PREP AREA. MUST REPAIR THE HOLES AND OPENINGS AND FRP BOARD IN DISREPAIR IN THE 1ST FLOOR PREP AREA AND DRYWALL CEILING AND WALLS IN THE BASEMENT. MUST SEAL ALL OPENINGS IN THE EMPLOYEE RESTROOMS.
REPLACE LIGHTING THAT IS OUT IN THE BASEMENT. REPLACE MISSING OR BROKEN LIGHT SHIELDS IN THE PREP AREAS AND BASEMENT.
PROVIDE A FAN COVER FOR THE BASEMENT EMPLOYEE RESTROOM CEILING FAN.
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 AIR TEMPERATURE OF THE WALK-IN COOLER IN THE BASEMENT AT 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS POULTRY, DAIRY PRODUCTS AND COOKED FOODS. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MILK AT 51F, CREAM AT 51F, HALF AND HALF AT 46F, HAM AT 46F, EGGS AT 47F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER LEAKING FROM THE TOP, BOTTOM AND SIDES OF THE GREASE TRAP IN THE BASEMENT. OBSERVED GREASE ON THE FLOOR OF THE BASEMENT SURROUNDING THE GREASE TRAP. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE GREASE TRAP SO THAT IT NO LONGER LEAKS. CRITICAL VIOLATION 7-38-030
Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED NO HAND TOWELS AT THE 2 EXPOSED HANDSINKS IN THE 1ST FLOOR PREP AREA AND THE 2ND FLOOR RESTROOMS. KITCHEN STAFF PROVIDED HAND TOWELS AT MY REQUEST. ALSO OBSERVED NO EXPOSED HANDSINK IN THE BASEMENT PREP AREA. MUST EITHER INSTALL A HANDSINK IN THE BASEMENT PREP AREA OR DISCONTINUE FOOD PREP IN THE BASEMENT. CRITICAL VIOLATION 7-38-030.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED AN INFESTATION OF FRUIT FLIES THROUGHOUT THE ESTABLISHMENT. OBSERVED OVER 150 LIVE FRUIT FLIES ON THE WALLS, CEILING, EQUIPMENT IN THE PREP AREAS, BASEMENT AND BEHIND THE BARS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. ALSO OBSERVED 40 RAT DROPPINGS IN THE BASEMENT LIQUOR STORAGE AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. MUST RODENT PROOF AND SEAL ALL FOUNDATION WALLS IN THE BASEMENT. MUST RODENT PROOF ALL OUTER OPENINGS (DOORS). CRITICAL VIOLATION 7-38-020.
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 OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANIIZED. ALSO OBSERVED GLASSWARE STORED OUTSIDE IN THE BAR AREA. MUST REMOVE AND BRING INSIDE. SERIOUS VIOLATION 7-38-005A.
OBSERVED COMMINGLED SHELLSTOCK INSIDE OF THE WALK-IN COOLER. OBSERVED CLAMS AND MUSSELS STORED ON TOP OF EACH OTHER IN A PLASTIC STORAGE CONTAINER IN THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 50# OF SHELLFISH WORTH $ 150. CRITICAL VIOLATION 7-38-005B
OBSERVED THE 3 COMPARTMENT SINK REMOVED FROM THE 2ND FLOOR BAR AREA. MUST INSTALL. SERIOUS VIOLATION 7-38-030.
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 equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED STAINED CUTTING BOARDS IN THE PREP AREAS. MUST REPLACE. OBSERVED RUSTED WIRE STORAGE RACKS IN THE PREP COOLERS AND WALK-IN COOLER. MUST REPAINT OR REPLACE ALL RUSTED STORAGE SHELVES. OBSERVED A RUSTED PREP TABLE IN THE BASEMENT PREP AREA. MUST REPLACE. OBSERVED COLD PLATES AND DRAIN LINES BEHIND THE BARS IN THE ICE BINS IN CONTACT WITH CONSUMABLE ICE. MUST REMOVE OR SEPARATE THE COLD PLATES FROM THE CONSUMABLE ICE.
REPAIR ALL LEAKING WATER LINES UNDER THE 2 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA, WATER LINES UNDER THE DISHMACHINE. REPAIR THE LEAK AT THE DRIP PAN OF THE WALK-IN COOLER. EMPLOYEE RESTROOM HANDSINK IS SLOW DRAINING. MUST REPAIR. REPAIR THE HANDSINK FAUCET IN THE EMPLOYEE RESTROOM. NO DIPPER WELL WITH RUNNING WATER PROVIDED FOR THE HAND SCOOPED GELATO. OBSERVED A STOVE WITH NO VENTILATION IN THE 2ND FLOOR PREP AREA. MUST REMOVE THE STOVE OR PROVIDE VENTILATION.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ABATED.
All food not stored in the original container shall be stored in properly labeled containers.ABATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ABATED.
The walls and ceilings shall be in good repair and easily cleaned.ABATED.
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.ABATED.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.ABATED.
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.ABATED.
Adequate and convenient hand washing facilities shall be provided for all employees.ABATED.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.ABATED.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ABATED.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.ABATED.
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.ABATED.

BULK-FOOD AND LARGE SPICE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
MEAT SLICER NOT CLEAN AT THE BACK OF BLADE, INSTRUCTED TO CLEA AND MAINTAIN.
CLEAN FOOD CONTAINERS STORED ON FLOOR, INSTRUCTED TO STORE CLEAN UTENSILS OFF FLOOR.
LARGE BREAD BAGS STORED ON FLOOR, INSTRUCTED TO STORE ALL FOOD ITEMS 6' OFF FLOOR OR HIGHER.
CEILING AND WALL AT BASEMENT PREP TABLES IN POOR REPAIR. INSTRUCTED TO INSTALL A SMOOTH WALL AND PATCH ALL CEILING OPENINIGS.
PEELING PAINT AT CEILING ABOVE DISH MACHINE FIRST FLOOR. INSTRUCTRED TO REMOVE AND MAINTAIN.

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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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