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TETE CHARCUTERIE

1110-1114 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant

7 inspections

  1. Canvass

    0 infraction

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SIDES OF COOKING EQUIPMENT ON COOK LINE IN FRONT FOOD PREP AREA, AND STORAGE SHELVES UNDERNEATH PREP TABLES IN REAR FOOD PREP AREA,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT ALL ROOMS AND AREAS NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS AND IN CORNERS WHERE FOOD RESIDUE AND BUILD-UP ARE PRESENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A SPLASH GAURD AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA WHERE OPEN FOOD IS PREPARED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL STAFF REGARDLESS OF TITLE HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
  3. License Re-Inspection

    0 infraction

  4. License Re-Inspection

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A PROTECTIVE BARRIER AT BOTH FRONT PREP COUNTERS.
  5. Consultation

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  6. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TOP PORTION OF FRONT PREP COOLER AT 59 DEGREES F. MUST REPAIR.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A PROTECTIVE BARRIER AT BOTH FRONT PREP COUNTERS. MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN AT THE BAR AREA. ALSO REMOVE THE DRIP PAN AND WASTE LINES LOCATED DIRECTLY ABOVE THE BAR THREE COMPARTMENT SINK AND THE CONSUMABLE ICE BIN. MUST PROVIDE A COVER FOR THE TOP PORTION OF THE FRONT PREP COOLER. PREMISES PLANS TO CURE MEATS AND VACUUM PACKAGE ON SITE. MUST OBTAIN A WRITTEN APPROVAL FROM CDPH PRIOR TO CURING MEAT PRODUCTS. MUST ALSO OBTAIN A WRITTEN APPROVAL FROM CDPH BEFORE PACKAGING FOODS IN REDUCED OR MODIFIED OXYGEN ATMOSPHERE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL THE EXPOSED BRICK IN THE BAR AND WASHROOM AREAS. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE ON THE COFFEE MAKER AND ALL EQUIPMENT DIRECTLY CONNECTED TO THE WATER SUPPLY.
  7. License

    0 infraction