Tilli's Restaurant
Last inspected: Apr 2, 2010
82
Score
There aren't many inspections to draw from yet: just two so far. The most recent report on file is from Apr 2, 2010. A low risk tier reflects an inspection that turned up minimal issues. Tilli's Restaurant's record stops at Apr 2, 2010, more than two years back, so current conditions may differ.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up two times.
The city-wide average is 81, putting Tilli's Restaurant squarely in typical territory. The record reflects steady performance over time.
2
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 2, 2010
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage.ALL STAINED/BLACKENED DISH RACKS MUST BE REPLACED.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR BEHIND REAR BAR WITH POOLING WATER, MUST REMOVE AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. HOLES IN WALLS OF REAR DRY STORAGE MUST SEAL. WATER DAMAGED CEILING TILES THROUGHOUT REAR PREP, DISH, THREE COMPARTMENT SINK MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. THREADED NOZZLE ON FRONT BAR THREE COMPARTMENT SINK MUST REPLACE.
38
82
Mar 25, 2010
Routine
10 minor violations.
View 10 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER DURING INSPECTION WHILE DISHES BEING WASHED. 0PPM AFTER SEVERAL ATTEMPTS. DISH REPAIR CO. ARRIVED DURING INSPECTION AND CORRECTED DURING INSPECTION TO DISPENSE CHLORINE TO 100PPM.
8
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOODS NOT PROTECTED DURING STORAGE. UNCOVERED RAW MEATS STORED ABOVE UNCOVERED READY TO EAT SLICED TOMATOES AND LETTUCE IN THREE DOOR COOKS LINE COOLER AND IN COOKS TALL REACH IN COOLER, SEVERAL TRAYS OF ASSORTED RAW MEATS, UNCOVERED STORED OVER SLICED ONION. MANAGEMENT CORRECTED DURING INSPECTION.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED ELEVEN RAT DROPPINGS IN CORNER FLOOR OF REAR DRY STORAGE ROOM. MUST REMOVE, SANITIZE ALL OF AREA, SEAL ALL HOLES FOUND IN FLOOR UNDER DISH MACHINE STORAGE RACKS AND SCREEN DISH MACHINE FLOOR DRAIN.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. METAL STORAGE RACKS THROUGHOUT REAR DRY STORAGE WITH ACCUMULATED GRIME MUST CLEAN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL STAINED / BLACKENED DISH RACKS MUST BE REPLACED. INTERIOR OF TWO DOOR SALAD PREP COOLER MUST CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND REAR BAR MUST CLEAN, REMOVE DEBRIS AND POOLING WATER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. TWO HOLES IN WALLS OF REAR DRY STORAGE MUST SEAL. WATER DAMAGED CEILING TILES THROUGHOUT REAR PREP, DISH, THREE COMPARTMENT SINK AREA MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. THREADED NOZZLE ON FRONT BAR THREE COMPARTMENT SINK MUST REMOVE.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE FOR SMALL WHITE COOLER AT SALAD PREP.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. EMPLOYEE PERSONAL BELONGING MUST NOT B E STORED IN FOOD PREP OR FOOD CONTACT AREAS.
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Frequently Asked Questions
When was Tilli's Restaurant last inspected?
The most recent health inspection at Tilli's Restaurant on file is from Apr 2, 2010. The public record contains two inspections in total.
What is the most common violation at Tilli's Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at Tilli's Restaurant.
Has Tilli's Restaurant's inspection record improved over time?
Yes. Recent inspections at Tilli's Restaurant have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Tilli's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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