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CARO MIO ITALIAN RISTORANTE

1825-1829 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

CARO MIO ITALIAN RISTORANTE has been inspected 8 times by Chicago Department of Public Health since January 19, 2012. The most recent inspection, on September 28, 2015, found no infractions.

2 of 8 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: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on August 11, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 13, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 19, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 15 times across 6 separate inspections, most recently on August 11, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times across 2 separate inspections, most recently on August 22, 2014. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND MEAT STORED IN GROCERY BAGS IN THE 2-DOOR REACH-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE MICROWAVE IS STORED ON A UNFINISHED WOOD BOARD. INSTRUCTED TO STORE PREP ITEMS ON NONABSORBENT MATERIALS OR PROVIDE A WOOD SEALANT FOR THE BOARD TO ALLOW REGULAR CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DUST BUILDUP AROUND THE MEN'S AND WOMEN'S CEILING VENTS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BACK FLOW PREVENTER DEVICE PROVIDE AT WATER LINE AT ESPRESSO COFFEE MACHINE,STORED AT BAR AREA. INSTRUCTED TO INSTALL AT SAID WATER LINE. NO LID PROVIDED AT ICE BIN BEHIND THE BAR AREA,INSTRUCTED TO PROVIDE. WHITE CHEST FREEZER INSIDE THE KITCHEN IN POOR REPAIR/BROKEN /EXPOSED INSULATION,INSTRUCTED TO REPLACE.TAPE NO LONGER CAN HOLD UNIT TOGETHER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : EXCESS DUST AND GREASE BUILD-UP INSIDE THE DEEP FRYER,ALSO GREASE DANGLING FROM FILTER AND FIRE EXTINGUISHER PIPE UNDER THE HOOD ABOVE THE COOKING EQUIPMENT.ALSO CHAINS THAT IS HANGED FROM CEILING TO HOLD POTS ARE DUSTY AND GREASY.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL OPENING BETWEEN THE FLOOR AND WALL BY THE FRONT DOOR AT KITCHEN SIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN CAULKING AROUND THE THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE CLEAN AREA AND RE-APPLY CAULKING WITHA SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
  4. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED THE LEFT COMPARTMENT DIVIDER NOT COMPLETELY SEALED,WATER FLOWS FROM ONE COMPARTMENT TO THE OTHER, EVEN THOUGHT PLUMBING POTTING IS APPLIED,INSTRUCTED TO REMOVE SAID POTTING AND WELD THE DIVIDER COMPARTMENT WITH A SMOOTH,CLEANABLE,NON-ABSORBENT AND NON-RUST MATERIAL. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BACK FLOW PREVENTER DEVICE PROVIDE AT WATER LINE AT ESPRESSO COFFEE MACHINE,STORED AT BAR AREA. INSTRUCTED TO INSTALL AT SAID WATER LINE. NO LID PROVIDED AT ICE BIN BEHIND THE BAR AREA,INSTRUCTED TO PROVIDE. WHITE CHEST FREEZER INSIDE THE KITCHEN IN POOR REPAIR/BROKEN /EXPOSED INSULATION,INSTRUCTED TO REPLACE.TAPE NO LONGER CAN HOLD UNIT TOGETHER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS DUST AND GREASE BUILD-UP INSIDE THE DEEP FRYER,ALSO GREASE DANGLING FROM FILTER AND FIRE EXTINGUISHER PIPE UNDER THE HOOD ABOVE THE COOKING EQUIPMENT.ALSO CHAINS THAT IS HANGED FROM CEILING TO HOLD POTS ARE DUSTY AND GREASY.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL OPENING BETWEEN THE FLOOR AND WALL BY THE FRONT DOOR AT KITCHEN SIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN CAULKING AROUND THE THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE CLEAN AREA AND RE-APPLY CAULKING WITHA SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SNIK(BAR /KITCHEN).INSTRUCTED TO PROVIDE.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STAND UP REACH IN PASTA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON WALL BEHIND PREP AREA EXPOSED HANDWASH BOWL AND ON CEILING ABOVE 2-COMPARTMENT SINK. MUST REMOVE ALL PEELING PAINT/REPAINT WALL/CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MENS WASHROOM HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THEROMETERS BROKEN INSIDE BAR REACH IN COOLER. MUST PROVIDE WORKING THEROMETER FOR COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUSIC ROOM CLUTTERED (BOXES ON FLOOR). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
  6. Canvass

    0 infractions

  7. Short Form Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SEE REPORT DATED ON 01/19/12
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT DATED ON 01/19/12
  8. Complaint

    2 infractions

    • 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. FOODS NOT LABLED OR DATED INSIDE REACH IN PREP COOLERS. MUST LABEL AND DATE ALL FOODS (FIRST IN FIRST OUT).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED DARK PITS ON SURFACE OF PREP AREA CUTTING BOARDS. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED CUTTING BOARDS.

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