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Tony's Fresh Market

April 8, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings6
critical findings1

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.FOUND EXPOSED HANDSINK IN REAR MEAT CUTTING ROOM NOT ACCESSIBLE I.E.SEVERAL MULTI-USE UTENSILS WERE STORED INSIDE SAID SINK--MUST CLEAN,REMOVE SAID ITEMS,MAINTAIN ACCESSIBLE FOR HANDWASHING AT ALL TIMES.
code 11Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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.FOUND APPROXIMATELY 20 RODENT MICE DROPPINGS IN 2ND FLOOR DRY STORAGE AREAS ALONG STOCK PALLETS,SOUTH DOOR TO MEAT WALK-IN-COOLER APPROXIMATELY 1/2" OPENING ON LEFT CORNER OF DOOR.MUST DETAIL CLEAN,SANITIZE AFFECTED AREAS,REMOVE CLUTTERED CONDITONS 2ND FLOOR CAGED STORAGE,RODENT PROOF SAID DOORS,RECCOMEND PEST CONTROL SERVICE.
code 18
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING FAN COVERS IN WALK-IN-COOLERS,TOPS/BOTTOMS OF PREP TABLES SHELVINGS BENEATH DELI/MEAT AREA,INTERIOR BASINS OF 3 COMP SINK SAME AREA,HOOD/FILTERS ABOVE ROTISSERIE BEHIND DELI COUNTER,STOVE/OVEN LOCATED 2ND FLOOR BAKERY,Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP AREAS,2ND FLOOR DRY STORAGE AREAS,FLOOR DRAINS IN MEAT CUTTING AREAS REQUIRE A DETAIL CLEANING.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB INSIDE WALK-IN-FEEZER 2ND FLOOR BY STAIRCASE IS NOT SHIELDED,REPLACE BURNT OUT LIGHT BULBS OVER DELI-MEAT DEPT AREAS.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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.MUST PROVIDE INTERNAL THERMOMETERS FOR ALL WALK-IN-COOLERS,WALK-IN-FREEZERS.
code 40

What changed since the previous inspection?

Compared with Pass on July 1, 2010: 4 findings appeared for the first time. 2 findings recurred. 3 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.