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Tony's Finer Foods

April 12, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Found the following potentially hazardous foods at improper temperatures in the deli hot hold display case: fried chicken @ 114.4F; Chicken wings from 109.3F -127.8F; boneless fried chicken 120F; grilled chicken 105.4, potato wedges 114.3F. Operator voluntarily discarded denatured foods during inspection. Instructed must keep potentially hazardous foods at proper temperature (hot foods kept at 140f or above, and cold foods at 40f or less). critical violation.
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: No hot water throughout facility during inspection. Water temperatures throughout 66.3F - 66.7F at hand sinks and 3 compartment sinks in prep areas behind deli and meat counter. Plumber arrived on site to fix water heater during inspection. Hot water restored to 115F and above. Instructed to maintain hot and cold water at all times. critical violation.
code 9Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Observed broken handle on sliding door of meat display cold hold unit. Instructed to repair and maintain.
code 32

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 9, 2015: 2 findings appeared for the first time. 1 finding recurred. 4 previous findings did not recur.

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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.