PASS W/ CONDITIONS
Risk 1 (High)
TONY & BRUNO'S Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 11, 2020
Canvass
License #2152041
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 11, 2020. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES IN THE WALK IN COOLER LOCATED IN REAR OF FACILITY: CREAM OF CHICKEN SOUP AT 45.1F AND COOKED PASTA BEING HELD AT 45.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5LBS OF PASTA VALUED AT APPROXIMATELY $20 AND APPROXIMATELY 1 LBS OF SOUP VALUED AT APPROXIMATELY $50. INSTRUCTED TO HOLD ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES IN THE WALK IN COOLER LOCATED IN REAR OF FACILITY: CREAM OF CHICKEN SOUP AT 45.1F AND COOKED PASTA BEING HELD AT 45.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5LBS OF PASTA VALUED AT APPROXIMATELY $20 AND APPROXIMATELY 1 LBS OF SOUP VALUED AT APPROXIMATELY $50. INSTRUCTED TO HOLD ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection