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Tony's Finer Foods

November 22, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings6
critical findings0

Failed findings

surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: FOUND INTERIOR SURFACES OF ICE MACHINE (IN COFFEE SERVICE AREA) WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE WHICH TO BE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: FOUND TCS FOODS HOT HOLDING AT IMPROPER TEMPERATURE DURING STORAGE AND SERVICE AT HOT HOLDING UNIT. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: COOKED RICE AT 111.4F/111.8F, CHICKEN AT 110.8F/111.8F, RIBS AT 126.9F/125.8F, CHILI AT 97.9F/98.3F. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND ALL TCS FOODS NOT MAINTAINING PROPER TEMPERATURE DURING STORAGE AND DISPLAY (ELECTRICITY/POWER OUTAGE) INSIDE ALL COOLERS (DELI/MEAT/CHEESE/FISH/DAIRY/CHEESE/ISLAND COOLERS ETC). INTERNAL TEMPERATURE OF THE FOLLOWING: HAM AT 45.7F/46.4F/48.7F/49.3F, BOLOGNA AT 47.8F/49.0F/50.4F, POLISH HAM AT 50.F, SALAMI AT 51.1F/50.9F, CHEESE AT 47.8F/50.0F, PEPPERONI PIZZA AT 55.4F/56.9F/58.3F, FLATBREADS AT 55.5F/56.6F/54.3F, SALAMI AT 51.9F/50.5F/49.7F, COOKED RICE AT 55.6F/54.8F/54.7F, SMOKED SALMON AT 44.6F/45.9F/48.5F, FETA CHEESE AT 55.4F/54.9F/53.7F, HEAD CHEESE SAUSAGE AT 63.3F, MORTADELLA CHEESE AT 58.8F/55.5F, BRIE CHEESE AT 48.7F/47.9F/49.9F, CHEDDAR CHEESE AT 55.5F/54.7F/55.9F, GOUDA CHEESE AT 56.8F/55.3F/54.3F, SOUR CREAM AT 49.8F/49.9F/50.1F, WHOLE HAM AT 47.7F/46.2F/47.9F, BEEF AT 48.2F/48.9F/50.1F, PORK AT 55.5F/54.3F/53.2F, LECHE FLAN AT 59.5F/58.6F, CHEESE CAKE AT 59.0F/57.8F/55.8F, TIRAMISU AT 54.7F/53.2F/52.1F, CHICKEN AT 54.0F/50.5F, SAUSAGE AT 48.8F/49.6F/50.2F, POTATO SALAD AT 51.0F, CHICKEN SALAD AT 50.0F, CHICKEN ON SKEWER AT 50.9F, SPINACH SALAD AT 51.6F, POTATO CHEESE AT SALAD AT 52.2F, PASTA SALADAT 50.1F, ASSORTED SAUSAGES AT 52.9F/53.2F/54.9F, DELI MEATS AT 48.7F/45.9/49.6F, TURKEY AT 47.7F/44.9F/45.9F, TURKEY BREAST AT 47.1F/45.8F/46.2F, ASSORTED CHEESE AT 51.3F/54.2F/53.2F, PACKAGED SAUSAGES AT 54.1F/55.3F/54.5F/55.3F, CHEESE AT 53.6F/54.6F/52.1F, GUACAMOLE AT 53.2F/52.3F, OVEN ROASTED TURKEY AT 50.8F/51.2F/52.0F, RAW BEEF AT 48.9/49.2F/47.9F/49.5F, RAW PORK AT 50.3F/51.2F/49.8F/50.3F. FRUIT CUPS AT 50.7F, YOGURT DRINK T 46.4F, YOGURT AT 44.6F/45.8F, RICOTTA CHESE AT 47.1F/42.9F. TOFU AT 48.2F/47.5F, HAM AT 46.2F/47.2/46.0F, CHEESE AT 46.6F/47.8F INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF ABOVE 135F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 30,000.00, TOTAL WEIGHT 40,000 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED TO VIOLATION #21
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: FOUND ALL COOLERS WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT WITH AN INTERNAL AIR TEMPERATURE RANGE OF 49.0F - 60.0F. (DELI COOLER, PIZZA REFRIGERATION, BAKERY COOLER, FRESH MEAT DISPLAY COOLER, HAM DISPLAY COOLER, PRE-PACKAGED FOOD COOLER, DAIRY COOLER, PRODUCE COOLER, SUSHI COOLER, SALAD DISPLAY COOLER, ALL ISLAND COOLER, HOT AND COLD HOLDING UNIT, CHEESE DISPLAY COOLER, MILK COOLER, PRODUCE COOLER PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 33
Hot & Cold Water Available; Adequate Pressure

Inspector note: FOUND NO HOT RUNNING WATER ON PREMISES. INSTRUCTED TO PROVIDE. (COS - HOT WATER RESTORED AT 110F) PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
code 50
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH FOOD AND GREASE ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS. • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION INSIDE WASHROOMS. • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN REAR KITCHEN.
code 55

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 12, 2019: 5 findings appeared for the first time. 1 finding recurred. 9 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.