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TUTTI FRUTTI COFFEE SHOP INC.

5349 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

TUTTI FRUTTI COFFEE SHOP INC. has been inspected 7 times by Chicago Department of Public Health since May 23, 2018. The most recent inspection, on January 28, 2022, found no infractions.

4 of 7 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, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on January 15, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on January 15, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 4, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 June 18, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 June 18, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDSINK (KITCHEN PREP AREA).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN KITCHEN FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE MICROWAVE AND ALL COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE KITCHEN STORAGE RACKS AND REMOVE UNNECESSARY ARTICLES AND BROKEN/UNUSED COOLERS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPAIR BROKEN FLOOR TILES IN FRONT OF THE KITCHEN 3-COMPARTMENT SINK AREA AND BROKEN FLOOR ALONG THE FRONT NEWLY INSTALLED WINDOW AREAS IN CUSTOMER DINING AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2370098 DATED:05/04/2020 36-4-204.112(B): **C** Temperature Measuring Devices (NO THERMOMETER IN EQUIPMENT) MISSING VISIBLE THERMOMETR INSIDE THE SMALL REACH IN COOLER IN THE FRONT AREA. MUST PROVIDE AND MAINTAIN. Aug 4, 2020 41-3-304.14: **C** Wiping Cloths, Use Limitation MUST STORE WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES. Aug 4, 2020 49-4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. EXTERIOR SURFACES OF THE COOKING STOVE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. Aug 4, 2020 55-6-201.11: **C** Floors, Walls, and Ceilings- Cleanability INSTRUCTD TO DETAIL CLEAN THE FLOOR IN THE COOK LINE, PREP AREA AND MAINTAIN. Aug 4, 2020 55-6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) WATER STAINED CEILING TILES IN THE DINING AREA CLOSE TO THE WINDOW AND ABOVE THE HAND SINK IN THE FRONT AREA. MUST REPLACE THE CEILING TILES AND MAINTAIN. Aug 4, 2020 56-4-202.18: **C** Ventilation Hood Systems, Filters VENTILATION HOOD/FILTER WITH GREASE AND DUST BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN. Aug 4, 2020 #58-ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE. INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN BY 1/22/21. PRIORITY FOUNDATION VIOLATION 7-42-090, NO CITATION ISSUED.
  4. Canvass

    9 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING VISIBLE THERMOMETR INSIDE THE SMALL REACH IN COOLER IN THE FRONT AREA. MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR SURFACES OF THE COOKING STOVE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER STAINED CEILING TILES IN THE DINING AREA CLOSE TO THE WINDOW AND ABOVE THE HAND SINK IN THE FRONT AREA. MUST REPLACE THE CEILING TILES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTD TO DETAIL CLEAN THE FLOOR IN THE COOK LINE, PREP AREA AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION HOOD/FILTER WITH GREASE AND DUST BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • EMPLOYEE HELPING AND HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE AND RENEW EVERY 3 YEARS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UPGRADED TO PRIORITY FOUNDATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2293732 DATED 6/18/19.13 #58 -ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE. PRIORITY FOUNDATION 7-42-090 NO CITATION ISSUED.
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND TCS FOODS ON SITE (SLICED HAM,HASHBROWNS,) WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD DATE.PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLING EMPLOYEES PREPARE FOOD WITHOUT WEARING A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASH ROOM DOOR MUST BE SELF CLOSING AND TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE.
  6. License

    0 infractions

  7. License

    0 infractions

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