ORSO'S RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR WHITE PANEL OF ICE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS. INSTRUCTED TO MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORE IMPROPERLY ON COUNTERTOPS THROUGHOUT THE FOOD PREP AREA, INSTRUCTED TO STORE IN SANITIZING WATER WHILE NOT IN USE, AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED UTENSILS STORED IMPROPERLY, INSTRUCTED TO INVERT SILVERWARE TO PREVENT CONTAMINATION AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MULTIPLE CUTTING BOARDS IN NEED OF REPLACING. DARK STAINS AND GROOVES PRESENT, INSTRUCTED TO REPLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN DOOR GASKETS ON MULTIPLE PREP COOLERS AND WALK-IN COOLER, INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED LOOSE FOOD DEBRIS AND RUST ON LOWER SHELVES ON PREP TABLES IN PREP AREA, INSTRUCTED TO CLEAN, AND REMOVE RUST, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED LOOSE FOOD DEBRIS AND RUST ON LOWER SHELVES ON PREP TABLES IN PREP AREA, INSTRUCTED TO CLEAN, AND REMOVE RUST, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.