Cooked?✕
Tete Charcuterie
February 25, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense
- failed findings4
- critical findings1
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: TOP PORTION OF FRONT PREP COOLER AT 59 DEGREES F. MUST REPAIR.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: 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.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST SEAL THE EXPOSED BRICK IN THE BAR AND WASHROOM AREAS. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST INSTALL A BACK FLOW DEVICE ON THE COFFEE MAKER AND ALL EQUIPMENT DIRECTLY CONNECTED TO THE WATER SUPPLY.
What changed since the previous inspection?
Compared with Fail on October 22, 2013: 4 findings appeared for the first time.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.