TEDINO'S

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTED FOOD STORAGE SHELVES IN THE COOLER UNDER THE PIZZA LINE AND THE MINI REFRIGERATOR WITH BEER, WINE, AND DRINK COCKTAIL FRUITS. INSTRUCTED TO REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED YELLOW SPLATTER ON THE WALLS WHERE UNDER THE DRY FOOD STORAGE RACKS AND WHERE THE DOUGH MIXERS ARE LOCATED. INSTRUCTED TO DETAIL CLEAN THE SPLATTERED WALLS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A SLOW DRAINING HAND SINK NEXT TO THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR AND PROVIDE ADEQUATE DRAINAGE FOR THE HAND SINK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE STAINED, DEEP GROOVED CUTTING BOARD NEXT TO THE HOT-HOLDING UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR DOOR PANEL ON THE DEEP FREEZER IS BEING HELD TOGETHER BY DUCT TAPE. INSTRUCTED TO REPAIR THE DOOR PANEL AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND COLD-HOLDING UNIT IN THE KITCHEN NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE BY MY THERMOMETER WAS 55.5F AND 56.1F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED INSIDE OF THE COLD-HOLDING UNIT THAT WAS TAGGED: RAW CHICKEN BREASTS AT 50.3F, RAW CHICKEN WINGS AT 50.8F, SLICED TURKEY AT 52.1F, VARIOUS SALAD DRESSINGS AT 49F-52.1F, CONTAINER OF ROAST BEEF AT 52.8F, DELI MEATS AND CHEESE AT 48.3, SALAD TOPPINGS AT 49.3-52.2F, AND RAW HAMBURGER PATTYS AT 51.7F. MANAGEMENT VOLUNTARILY DISCARDED xx# OF FOOD WORTH $XX. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE STAINED, DEEP GROOVED CUTTING BOARD NEXT TO THE HOT-HOLDING UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR DOOR PANEL ON THE DEEP FREEZER IS BEING HELD TOGETHER BY DUCT TAPE. INSTRUCTED TO REPAIR THE DOOR PANEL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A BROWN SPLATTER ON THE WALL BEHIND THE HOT WATER HEATER. INSTRUCTED TO DETAIL CLEAN WALLS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE DUST BUILDUP FROM THE CEILING VENT IN THE EMPLOYEE WASHROOM AND MAINTAIN TO PROVIDE PROPER VENTILATION AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOOD(CANNOLI) STORED ON TOP THE FRONT COUNTER THAT ARE DESIGNATED FOR " ONLY SAMPLE", MUST HAVE A LABEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE DOOR OF REACH IN TWO DOOR FREEZER,INSTRUCTED TO REPLACE. KNIFES ARE STORED BETWEEN THE CUTTING BOARD AND STEAM TABLE AT SANDWICH PREP AREA,INSTRUCTED TO PROVIDE A KNIFE RACK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: HOOD, FILTERS AND PIPES UNDER THE COOKING HOOD WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN.FOOD DEBRIS ON SHELVES INSIDE THE WALK-IN COOLER,NEED TO CLEAN.FOOD ON MEAT SLICER,NEED TO CLEAN.DUST BUILD-UP ON WIRES AND PIPES UNDER THE STEAM TABLE,CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS AND DUST UNDER SHELVES ON STORAGE AREA BY THE EAST SIDE OF WALK-IN COOLER

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON CEILING BY THE FRONT CEILING FAN IN DINING AREA,REMOVE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED LIGHT BULB INSIDE THE HOT HOLDING UNIT FOR PIZZA SLICED,INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ONE STOPPER FOR THE THREE COMPARTMENT SINK,ADDITIONAL STOPPERS IS NEEDED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DARK PITS ON SURFACE OF SANDWICH CUTTING BOARD AND ACCUMULATED FOOD STAINS ON SHELVES UNDER SPICES. MUST REPLACE DAMAGED CUTTING BOARD AND PAINT SPICES SHELVES, SURFACE MUST BE SMOOTH AND EASY TO CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BOARD, GREASE BUILD UP ON VENTILATION HOOD FILTERS, FOOD BUILD UP INSIDE REACH IN COOLERS DOOR RUBBER GASKETS AND DUST BUILD UP ON REAR OF CONDENSER IN WALK IN COOLER. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT ON FLOOR UNDER AND AROUND OUTDOOR PATIO EQUIPMENT AT PREP AREA. MUST CLEAN FLOOR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES ABOVE DINING AREA AROUND CEILING FAN. MUST REPLACE ALL DAMAGED CEILING TILES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: POT WASH 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BLACK SLIME/DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED AT THIS TIME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS- SAUSAGE, PEPPERONI, CHEESE, ETC.- ARE HANDLED. INSTRUCTED MANAGER MUST HAVE A CERTIFIED CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: PREP AREA HANDWASH BOWL NOT WORKING. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WASH HANDS FREQUENTLY IN EITHER EMPLOYEES WASHROOM OR CUSTOMERS WASHROOMS. PREP AREA HANDWASH BOWL MUST BE REPAIRED BY DATE OF REINSPECTION (08/01/12).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS NOT LABELED OR DATED INSIDE COOLERS. MUST LABEL AND DATE FOODS (FIRST IN FIRST OUT).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, INSIDE COOLERS DOOR RUBBER GASKETS AND ON SHELVES THROUGOUT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS BY MIXERS AND DUST BUILD UP ON CEILING TILES/CEILING VENT COVER ABOVE PREP AREA. MUST CLEAN WALLS AND CEILING TILES/VENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER INSIDE DESSERT REACH IN COOLER. MUST PROVIDE THERMOMETER IN COOLER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//OBSERVED IMPROPER AIR TEMPS IN REACH IN COOLER IN PREP AREA. AIR TEMP AT 45.7F AT THIS TIME ,INSTRUCTED MGMT TO REMOVE ALL FOOD ITEMS OUT OF COOLER BOTTOM & TOP AREA FOR CONDIMENTS AT 46.0F,NOT TO USE UNTIL REINSPECTED BY DEPT OF HEALTH,PLACE HELD FOR INSPECTION TAG ON UNIT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS RAW CHICKEN WINGS,SICE BEEF,HAMBUGER PATTIES TEMPED BETWEEN 44.9F-50.0F/NO TIME OR TEMP ON ITEMS OR LOG ON PREMISES AT THIS TIME,MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS/$150/20LBS

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON FOOD ITEMS IN STORAGE TIME ON FOOD ITEMS REPAIRED THAT DAY.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO REMOVE ALL UTENSILS UNABLE TO BE PROPERLY WASH REISE & SANITIZED(LARGE POTS & PANS)/PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN PREP AREA/PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN PREP AREA PLASTIC UTENSILS.MUST INVERT ALL CLEAN POTS & PANS IN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED PROPER LIDS ON ALL GARBAGE CANS IN PREP ARE WHEN NOT IN USE/MUST REMOVE RUSTY SHELVES IN REACH IN,WALK IN COOLERS,BOTTOM SHELVES FOR DRY STORAGE OR PAINT/MUST REPLACE ALL STAIN OR BADLY PITTED CUTTING BOARDS IN PREP ARES./MUST REMOVE ALUMIN FOIL OFF DRY STORAGE/PREP TABLE,SIDE OF GRILL IN PREP AREA IN REAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT,GREASE TRAP UNDER 3COMP.SINK NEED DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED DETAIL CLEANING /MUST STORE ALL STOCK 6" OFF FLOORS WHEN IN STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE ALL STAIN & IN POOR REPAIR CEILING TILE THROUGHT BUSINESS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.//MUST REPAIR LEAKING WATER FROM FAUCET ON MOP SINK IN REAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY(DETAIL CLEAN & NEATLY STORE AWAY).