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Tony & Bruno's

November 6, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD)AT THE PIZZA HOT LINE,COLD HOLDING (CONTAINERS WITH ICE FOR MAINTAINING TEMPERATURES)ALL AT THE FRONT SERVING LINE TO BE IMPROPER:-CHICKEN 53.4F, MUSHROOM SAUCE 47.4F,MARINARA SAUCE 54.2F,STUFFED PASTA 45.3F,VEGGIE PIZZA 115.9F,CHEESE PIZZA 109F, PEPPERONI AND CHEESE 125.9F,CHEESE 126.7F,SPINACH AND CHEESE (CALZONE)132F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN TEMPERATURE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED SHELVE AT THE FRONT PREP AREA LINED WITH CARDBOARD BOX. INSTRUCTED TO AVOID LINING SHELVES BUT TO CLEAN AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: NOTED A SLIGHT DISCOLORATION INSIDE THE LOWER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.
code 33

What changed since the previous inspection?

Compared with Pass on February 13, 2014: 3 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.