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TUTTO FRESCO

3829 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Inspection summary

TUTTO FRESCO has been inspected 8 times by Chicago Department of Public Health since August 19, 2013. The most recent inspection, on December 8, 2016, found no infractions.

3 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 and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on April 26, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 28, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 12 times across 5 separate inspections, most recently on April 26, 2016. 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 3 times across 2 separate inspections, most recently on July 23, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on July 23, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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
      • OBSERVED FOOD STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA UNLABELED. MUST LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE. OBSERVED TIN FOIL AS A LINER FOR SHELVING IN KITCHEN PREP AREA. MUST REMOVE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILD-UP ON WALL IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AND INSIDE BAR GUN HOLDER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR IN DINING AREA BEHIND RADIATOR. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REPLACE THE RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER LOCATED IN THE BASEMENT.
  7. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED A 1 INCH GAP AT THE REAR EXIT DOOR OUTSIDE OF THE KITCHEN. INSTRUCTED TO RODENT PROOF THE BOTTOM OF THE DOOR. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REPLACE THE RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER LOCATED IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A SMALL LEAK AT THE WARM WATER HANDLE ON THE EXPOSED HAND SINK IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL COMPONENTS OF THE EXPOSED HAND SINK.
  8. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CUSTOMER ADVISORY REPORT POSTED ON PREMISES,A COPY WAS PROVIDE TO BUSINESS OWNER,INSTRUCTED TO POSTED VISIBLE TO CUSTOMERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD IS PROVIDED BETWEEN THE RACKS OF CLEAN DISHES AND POTS IN PREP AREA,INSTRUCTED TO PROVIDE SPLASH GUARDS WITH A SMOOTH ,CLEANABLE A NON-ABSORBENT MATERIAL
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZER IS STORED UNDER THE WASTE WATER PIPE IN BASEMENT AREA,INSTRUCTED TO RELOCATE UNIT. A MEAT SLICER IS STORED IN BASEMENT ON TOP PREP TABLE,INSTRUCTED IF MEAT SLICER IS USED AT THAT LOCATION,AN EXPOSED HAND SINK MUST BE PROVIDED OR RELOCATE UNIT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THREE COMPARTMENT SINK BEHIND BAR NOT MAINTAINED.OBSERVED MIDDLE COMPARTMENT SINK REPAIRED WITH SCREWS,WHICH A RUSTY FORMED INSIDE THE COPARTMENT. INSTRUCTED TO REPLACE/WELD WITH A SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GLOGGED DRAIN LINE AT GUN POP HOLDER BEHIND BAR AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYER WITH FOOD DEBRIS,ALSO TRACK DOOR OF TWO DOOR COOLER BY THE EXPOSED HAND SINK, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ENCRUSTED FOOD ON FLOOR DEBRIS BEHIND THE STOVE,INSTRUCTED TO CLEAN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULB UNDER THE HOOD IN PREP AREA,INSTRUCTED TO REPLACE. DEBRIS AND DEAD INSECTS ON LIGHT SHIELD IN PREP AREA,NEED TO CLEAN. NO END CAPS AT LIGHT SHIELD ABOVE THE DISH MACHINE,INSTRUCTED TO PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS FOR THE THREE COMPARTMENT SINK BY THE DISHMACHINE,INSTRUCTED TO PROVIDE

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