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TESORI

220 S MICHIGAN AVE, CHICAGO, IL 60604 · Restaurant

Inspection summary

TESORI has been inspected 14 times by Chicago Department of Public Health since October 20, 2010. The most recent inspection, on December 10, 2019, found no infractions.

5 of 14 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 temperature control, Chemicals and toxic substances and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 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 April 28, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 28, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 17, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on October 18, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 20 times across 9 separate inspections, most recently on May 2, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN SLIGHT BUILD- UP. INSTRUCTED TO CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED OVER ICE MACHINE IN THE 8TH FL STORE ROOM.INSTRUCTED TO INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET OF 3- COMPARTMENT SINK.INSTRUCTED TO REPAIR
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THERE IS FOIL ON THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR AND EXTERIOR OF THE DEEP FRYERS AND OVEN HAS CAKED ON GREASE, FOOD AND DIRT DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR/EXTERIOR OF THE FLOOR DRAIN AND FLOORS IN THE CORNERS, UNDER THE COOKING EQUIPMENT AND DISH WASHING MACHINE HAS DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE PIPES/CONDUITS IN THE FOOD PREPARATION AREA NEEDS TO BE SEALED. INSTRUCTED TO SEAL AND MAINTAIN. ALSO, MUST CLEAN THE CEILING TILES-REMOVE THE DIRT AND FOOD SPLATTERS.
  4. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE 2 DOOR STAINLESS STEEL COOLER (CLOSEST TO THE 1-COMPARTMENT SINK) IN THE FOOD PREPARATION AREA IS NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. THE AMBIENT TEMPERATURE WAS 45.3F. THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE WAS STILL WITHIN THE REQUIRED TEMPERATURE. THE COOLER WAS TAGGED AND CAN NOT BE USED UNTIL IT IS PROPERLY FUNCTIONING AND HAS BEEN REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH INSPECTOR. CRITICAL VIOLATION 7-38-005(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • THERE IS NO CHEMICAL TEST KIT FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK OR FOR SANITIZING THE WORK STATIONS/EQUIPMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THERE IS FOIL ON THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR AND EXTERIOR OF THE DEEP FRYERS AND OVEN HAS CAKED ON GREASE, FOOD AND DIRT DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR/EXTERIOR OF THE FLOOR DRAIN AND FLOORS IN THE CORNERS, UNDER THE COOKING EQUIPMENT AND DISH WASHING MACHINE HAS DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE PIPES/CONDUITS IN THE FOOD PREPARATION AREA NEEDS TO BE SEALED. INSTRUCTED TO SEAL AND MAINTAIN. ALSO, MUST CLEAN THE CEILING TILES-REMOVE THE DIRT AND FOOD SPLATTERS.
  5. Canvass

    0 infractions

  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE LOCATED ON 8TH FL NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALLS LOCATED CHAIR STORAGE AREA ON 8TH FL AND IN HALLWAY LEADING TO EVENT ROOM.MUST REPAIR.
  7. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES AND CEILING VENT WITH ACCUMULATED DUST IN THE DISHROOM. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS AND CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: THE 9TH FLOOR COOKLINE EXPOSED HAND SINK COLD KNOB, DISHROOM 3COMPARTMENT SINK RIGHT FAUCET BASE AND COLD KNOB AND THE LEFT FAUCET BASE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  8. Canvass

    0 infractions

  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRUIT FLY ACTIVITY AT BOTH THE 8TH AND 9TH FLOORS. 8TH FLOOR ACTIVITY NOTED AT LINEN STORAGE AND DRY STORAGE AREA. 9TH FLOOR ACTIVITY NOTED IN DISH AREA. APPROXIMATELY 15-17 FRUIT FLIES NOTED. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET IN STAND UP DOUBLE REACH IN COOLER IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF ICE MACHINE, INTERIOR OF ALL HOT BOXES ALL WHEEL BASES ON COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE. HANDSINK AT THE 9TH FLOOR PREP AREA AND 1 COMP SINK AT THE 8TH FLOOR STAGING AREA HAVE LEAKS AT P-TRAP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL ICE UTENSILS MUST BE STORED IN A CLEAN, SANITIZED CONTAINER AT ALL TIMES.
  11. Canvass

    0 infractions

  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT 9TH FLOOR KITCHEN TO REMOVVE FOOD SPLASHES AND STICKYNESS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER EXPOSED HANDSINK NEXT TO STOVE ON 9TH FLOOR KITCHEN. MUST REPAIR LOOSE COLD WATER FAUCET HANDLE AT HANDSINK ON THE 8TH FLOOR COFFEE MAKING STATION.
  13. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE DUST/DIRT FROM CEILING VENTS/TILES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  14. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found floors not clean at 8th floor kitchen.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found no backflow prevention devices at coffee machines and ice tea machine.

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