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Tete Charcuterie

June 16, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings4
critical findings0

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Failed findings

food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN SIDES OF COOKING EQUIPMENT ON COOK LINE IN FRONT FOOD PREP AREA, AND STORAGE SHELVES UNDERNEATH PREP TABLES IN REAR FOOD PREP AREA,
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTALL A SPLASH GAURD AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA WHERE OPEN FOOD IS PREPARED.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL STAFF REGARDLESS OF TITLE HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with Pass on March 13, 2014: 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.