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BERTUCCI'S

300 W 24TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

BERTUCCI'S has been inspected 5 times by Chicago Department of Public Health since April 26, 2011. The most recent inspection, on September 25, 2013, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 26, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 26, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 3 separate inspections, most recently on September 20, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 3 separate inspections, most recently on September 20, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM SHELF OF REACH IN FREEZER OF DEBRIS. ALSO CLEAN EXTERIOR OF EQUIPMENT BETWEEN THE STOVE AND DEEP FRYER OF GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER PREP TABLE NEEDS SPOT CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN LIGHT SHIELDS ABOVE COOKING EQUIPMENT OF DEBRIS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BATHROOM DOORS NOT SELF CLOSING. MUST PROVIDE SELF CLOSING DEVICES.
  4. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY RACKS INSIDE REFRIGERATION UNIT IN KITCHEN. REMOVE ALUMINUM AND CARDBOARD LINING FROM PREP TABLE. DEFROST CHEST FREEZERS IN BASEMENT.
    • 34. 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. REPAIR FLOOR SECTIONS IN POOR REPAIR AT BAR, REAR DINING AREA UNDER TABLE BY HOT HOLDING UNITS, BREAD/COFFEE PREP AREA, AND FLOOR INSIDE WALK-IN COOLER. PROVIDE FLOOR TILES FOR MISSING SECTIONS AS NEEDED. SEAL OPENINGS AT FLOOR UNDER THREE COMPARTMENT SINK AT BAR, BEHIND BAR BY CABINETS/PIPING, AND BY CHEST FREEZER AND ENTRANCE TO BASEMENT.
    • 35. 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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT CEILING AT BAR AND REPAIR UPPER WALLS WITH CHIPPING PAINT ABOVE WALK-IN COOLER. CLEAN CEILING IN KITCHEN TO REMOVE SPILLS. PAINT CEILING ABOVE OVEN AT KITCHEN TO REMOVE YELLOW STAINS. CLEAN WALLS NEXT TO CHEST FREEZERS IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD AND OR SHATTER PROOF BULB INSIDE WALK-IN COOLER. CLEAN LIGHT SHIELDS AT PREP AREA IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE DIPPER WELL WITH RUNNING WATER FOR HAND DIPPED ICE CREAM AND ITALIAN ICE SCOOPS. PROVIDE DRAIN SINK STOPPERS FOR THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK. REPAIR LEAKS AT FAUCET CONNECTION AT THREE COMPARTMENT AND TWO COMPARTMENT SINKS.
  5. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND SODA GUN WASTE LINE AND HOSES INSIDE ICE BIN AND IN DIRECT CONTACT WITH ICE CUBES USED FOR PUBLIC CONSUMPTION AT BAR. INSTRUCTED TO REROUTE WASTE LINE AND HOSES FROM ICE BIN AND DISCARD ICE CUBES IN DIRECT CONTACT WITH SAID WASTE LINE/HOSES. SERIOUS 7-38-005(A) FOOD NOT PROTECTED.
    • 30. 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. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE REFRIGERATION UNITS.
    • 31. 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE COVER/LID FOR ICE BIN AT BAR. PAINT RUSTY RACKS INSIDE REFRIGERATION UNIT IN KITCHEN. REMOVE ALUMINUM AND CARDBOARD LINING FROM PREP TABLE AND WINDOW LEDGE BY HOT HOLDING UNITS. REPAIR SCREEN AT REAR EXIT DOOR AND MAINTAIN IN GOOD REPAIR. DEFROST CHEST FREEZERS IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF STORAGE CABINETS AT BEHIND BAR, SODA GUN HOLDER AT BAR, NOZZLES AT COFFEE UNIT, INTERIOR OF CABINETS AT COFFEE STATION, INTERIOR OF REFRIGERATION UNIT, INTERIOR OF DEEP FRYER, UNDER AROUND BAR BY ICE MACHINE, BREAD PREP AREA, WATER DISPENSER NOZZLE, AND INTERIOR OF OVEN IN KITCHEN. CLEAN INSIDE HOLDER AT BAR COOLER TO REMOVE BUILDUP AND CIGARETTE BUTTS.
    • 34. 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. REPAIR FLOOR SECTIONS IN POOR REPAIR AT BAR, REAR DINING AREA UNDER TABLE BY HOT HOLDING UNITS, BREAD/COFFEE PREP AREA, AND FLOOR INSIDE WALK-IN COOLER. ADJUST THRESHOLD AT REAR EXIT SCREEN DOOR. PROVIDE FLOOR TILES FOR MISSING SECTIONS AS NEEDED. CLEAN FLOORS UNDER AROUND THREE COMPARTMENT SINKS, BEHIND CHEST FREEZERS, AT SODA SYRUP UNITS IN BASEMENT. SEAL OPENINGS AT FLOOR UNDER THREE COMPARTMENT SINK AT BAR, BEHIND BAR BY CABINETS/PIPING, AND BY CHEST FREEZER AND ENTRANCE TO BASEMENT.
    • 35. 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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT CEILING AT BAR AND REPAIR UPPER WALLS WITH CHIPPING PAINT ABOVE WALK-IN COOLER. CLEAN CEILING IN KITCHE TO REMOVE SPILLS. PAINT CEILING ABOVE OVEN AT KITCHEN TO REMOVE YELLOW STAINS. CLEAN WALLS NEXT TO CHEST FREEZERS IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD AND OR SHATTER PROOF BULB INSIDE WALK-IN COOLER. CLEAN LIGHT SHIELDS AT PREP AREA IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE DIPPER WELL WITH RUNNING WATER FOR HAND DIPPED ICE CREAM AND ITALIAN ICE SCOOPS. PROVIDE DRAIN SINK STOPPERS FOR THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK. REPAIR LEAKS AT FAUCET CONNECTION AT THREE COMPARTMENT AND TWO COMPARTMENT SINKS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINER WITH SANITZING SOLUTION FOR ICE SCOOPS AT ICE BINS.

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