Tony's Fresh Market

June 26, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND EXPOSED HAND SINK LOCATED IN FRONT BAKERY PREP AREA NOT MAINTAINED PROPERLY. EXPOSED HAND SINK DRAINING ONTO CLOGGED, OVER FLOWING FLOOR DRAIN IN BAKERY PREP AREA. INSTRUCTED TO REPAIR. INSTRUCTED TO TEMPORARILY USE EXPOSED HAND SINK IN REAR BAKERY PREP AREA. 2 DAY NOTICE ISSUED CRITICAL VIOLATION 7-38-030
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND FACILITY (OLIVE BAR COLD HOLDING/SELF SERVICE UNIT) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 53.2F. MUST REPAIR. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED MANAGER NOT TO USE UNTIL REPAIRED (SEE COMMENTS). CRITICAL VIOLATION 7-38-005 (A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE OLIVE BAR COLD HOLDING UNIT (WITH AN AIR TEMPERATURE OF 53.2F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: OLIVES AT 50.1F, 49.8F, 46.9F, 47.7F, 46.9F, ITALIAN EGGPLANT AT 46.3F, SAUERKRAUT AT 50.F, 50.6F, DOLMA AT 49.2F, ARTICHOKE SALAD AT 48.2F, SHRIMP SALAD AT 45.1F. ALSO NOTED PREPACKAGED COLD DELI SANDWICHES STORED AND DISPLAY FOR SALE INSIDE DISPLAY COOLER (WITH AN AIR TEMPERATURE OF 37.2F) AT IMPROPER TEMPERATURE WITH AN INTERNAL TEMPERATURE OF 52.4F, 55.0F, 48.9F, 49.5F, EGG SALAD SANDWICH AT 44.3F. ALSO FOUND CHEESE (AMBROSI GRANA PADANO) STORED AND DISPLAYED FOR SALE ON TOP OF COUNTER WITH AN INTERNAL TEMPERATURE OF 70.1F (NOTED: CHEESE PACKAGING/LABEL STATES MUST BE KEPT REFRIGERATED 34-38F). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1600.00 TOTAL WEIGHT 300 LBS. CRITICAL VIOLATION 7-38-005 (A)
code 3Priority
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: FOUND OVER 100 LIVE SMALL FLIES ON WALLS AND CEILING IN DIFFERENT AREAS OF PREMISES (BAKERY PREP AREA, REAR PRODUCE PREP AREA AND IN REAR STORAGE AREA). INSTRUCTED MANAGER TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ALSO NOTED FRONT AND EXIT BOTTOM DOORS NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING AND CORNERS. MUST RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020
code 18
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN BAKERY, DELI AND IN MEAT PREP AREA.----------MUST DETAIL CLEAN AND MAINTAIN OPEN PREPACKAGED DELI DISPLAY COOLER WITH DUST BUILD-UP AT DISPLAY AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DRY FOOD STORAGE, IN PRODUCE PREP AREA, BAKERY SECTION, MEAT PREP AREA, DELI PREP AREA, ELECTRICAL ROOM AND IN BASEMENT STORAGE AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND BAKERY PREP AREA AND WALLS UNDERNEATH 3 COMPARTMENT SINK IN COOKING AREA.--------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION IN PRODUCE COOLER, MEAT PREP/WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN COOKING AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE FRONT DELI/MEAT PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR STRIPPED COLD FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR DRY FOOD STORAGE AREA AND IN BASEMENT STORAGE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ICE SCOOP MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION. NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE.
code 43

What changed since the previous inspection?

Compared with Pass on September 15, 2016: 8 findings appeared for the first time. 4 findings recurred.

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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.