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TINA'S HOT DOG INC

2415 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

5 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    0 infraction

  3. Short Form Complaint

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #670935, DATED 2-28-12, VIOLATIONS #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE. #34, EXCESSIVE GREASE BUILD UP UNDER COOKING EQUIPMENT, MUST CLEAN FLOORS THRU-OUT PREP AREAS, STORAGE AREA AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. #35, MUST REMOVE PEELING PAINT FROM WALLS AT FURNACE AREA AND REPAINT WALLS, CLEAN CEILING FANS, VENTS, AND HOOD OVER COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES. #36, MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLE AT REAR PREP AREA. #41, EXCESSIVE CLUTTER THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. #42, FOOD HANDLER MUST WEAR HAIR RESTRAINT. SERIOUS CITATION ISSUED, 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION UP GRADED TO VIOLATION 29.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION UP GRADE TO VIOLATION 29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION UP GRADED TO VIOLATION 29.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION UP GRADE TO VIOLATION 29.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION UP GRADED TO VIOLATION 29.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • VIOLATION UP GRADED TO VIOLATION 29.
  4. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP UNDER COOKING EQUIPMENT, MUST CLEAN FLOORS THRU-OUT PREP AREAS, STORAGE AREA AND BASEMENT, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE PEELING PAINT FROM WALLS AT FURNACE AREA AND REPAINT WALLS, CLEAN CEILING FANS, VENTS, AND HOOD OVER COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLE AT REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER THRU-OUT BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN CHAR GRILL, FLAT GRILL, EXTERIOR OF STOVE INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR UNDER THE EQUIPMENT NOT CLEAN INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED CRACKED LIGHT SHIELD REAR PREP INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSERVED VENTS NOT CLEAN DUSTY INSTRUCTED TO CLEAN FRONT AND REAR PREP.