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FRIO GELATO

5152 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

FRIO GELATO has been inspected 5 times by Chicago Department of Public Health since October 26, 2018. The most recent inspection, on August 2, 2021, found no infractions.

1 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on December 10, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 26, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 October 26, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on August 12, 2020. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 4 times across 3 separate inspections, most recently on December 10, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOOD. HANDLES GELATO, MILK, ETC. PRIORITY FOUNDATION.CITATION ISSUED. 7-38-012. MUST PROVIDE.
  3. Canvass Re-Inspection

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED SOME OF THE SUPPLIES NEEDED FOR VOMIT AND DIARRHEA CLEAN UP KIT. INSTRUCTED TO PROVIDE CLEAN UP KIT ALONG WITH DISPOSABLE MOP. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW DEVICE ON ESPRESSO MACHINE. INSTRUCTED TO PROVIDE.
  4. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT DURING TIME OF INSPECTION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGEMENT TO POST VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE AND PERSON IN CHARGE MUST BE PRESENT AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW DEVICE ON ESPRESSO MACHINE. INSTRUCTED TO PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE NOT CORRECTED FROM 10/26/2018- REPORT #2232322. #39) 3-307.11 NO SPLASH GUARD PROVIDED BETWEEN HAND WASHING SINK AND PREP COUNTER TOP.INSTRUCTED TO INSTALL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY POSTED FROM INSPECTON ON 10/26/2018, REPORT #-2232322. INSTRUCTED EMPLOYEE TO POST CURRENT SUMMARY REPORT VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-42-010(B). CITATION ISSUED.
  5. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED - -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.11 NO FOOD STEM THERMOMETER PROVIDE ON SITE,INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, NO CITATION: 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 NO SPLASH GUARD PROVIDED BETWEEN HAND WASHING SINK AND PREP COUNTER TOP.INSTRUCTED TO INSTALL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 POROUS RAW WOOD UNDER FRONT COUNTER TOP AND BEHIND DISPLAY SERVING COOLER AT FRONT SERVING AREA ARE NOT CLEANABLE. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 IMPROPER FAUCET WITH A SPRAYER AT FRONT AREA HAND SINK. MUST INSTALL A FIXED AIR GAP FAUCET AT HAND SINK SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OPEN WALL INSIDE THE CABINET AT SOUTH END OF COUNTER TOP,MUST SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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