TONY'S FINER FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO PAPER TOWEL AND HAND SOAP ON THE EXPOSED HAND SINK BY THE FRESH JUICE PREP AREA AND BY THE EXPOSED HAND IN THE BAKERY DEPT. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PUT PAPER TOWEL AND HAND SOAP ON THE EXPOSED HAND SINK DURING INSPECTION.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL DRY BULK FOOD CONTAINERS IN THE BAKERY DEPT.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK IN THE MEAT CUTTING ROOM. CAULK WORN OUT WITH BROWNISH/BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. REMOVE CARDBOARD BEING USED AS A SHELVE LINER IN THE PRODUCE WALK IN COOLER AND MAINTAIN. DEFROST WALK IN GROCERY FREEZER WITH ICE ALL OVER THE FLOOR AND CEILING.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING, ALL CHOPPING BOARD IN THE MEAT/SEAFOOD DEPT; ALL BULK FOOD CONTAINERS IN THE BAKERY DEPT; INTERIOR PANEL OF THE ICE MAKER IN THE COFFEE SHOP; EXTERIOR SIDES OF THE DEEP FRYER AND STOVES IN THE DELI DEPT AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAIN IN THE BAKERY DEPT, PRODUCE DEPT AND DELI DEPT NEEDS DETAIL CLEANING AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN THE WALLS (WITH FOOD SPLASHED) BY THE 3 COMPT SINK AND PREP TABLE IN THE MEAT CUTTING ROOM AND IN THE DELI DEPT. DAMAGED CEILING TILES IN THE LIQUOR STORAGE ROOM. MUST REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB IN THE DELI DEPT WALK IN COOLER AND ON THE HOOD IN THE SAME AREA. MUST REPLACE AND MAINTAIN. LIGHT SHIELD OF THE LIGHT BULB IN THE SAME AREA, AND MEAT WALK IN FREEZER NOT MAINTAINED. MUST CLEAN IN DETAIL AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO VISIBLE THERMOMETER INSIDE THE DISPLAY COOLER OF THE SEAFOOD AND MEAT DEPT. MUST PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO VISIBLE THERMOMETER INSIDE THE DISPLAY COOLER OF THE SEAFOOD AND MEAT DEPT. MUST PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.