TETE CHARCUTERIE Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: TOP PORTION OF FRONT PREP COOLER AT 59 DEGREES F. MUST REPAIR.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: 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.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL THE EXPOSED BRICK IN THE BAR AND WASHROOM AREAS. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL THE EXPOSED BRICK IN THE BAR AND WASHROOM AREAS. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.