TONY'S FINER FOODS Fails Health Inspection - Chicago Grocery store

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 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

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: 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

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: 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

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 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

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO HOT RUNNING WATER ON PREMISES. INSTRUCTED TO PROVIDE. (COS - HOT WATER RESTORED AT 110F) PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH FOOD AND GREASE ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION INSIDE WASHROOMS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION INSIDE WASHROOMS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.