TONY'S FINER FOODS ENTERPRISES, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 41 LBS OF COOKED RICE HELD IN PLASTIC DELI CONTAINERS FOR SALE IN HOT HOLDING DISPLAY CASE AT IMPROPER TEMPERATURES RANGING BETWEEN 100.2F TO 135.3F. MANAGEMENT STATES ESTIMATED VALUE TO BE $150.00. ALL RICE DISCARDED. INSTRUCTED TO HOLD ALL HOT FOODS AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOODS AND SPICES IN BAKERY PREP MUST BE LABELED.

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: RUSTY METAL RACK SHELVING THROUGHOUT THE MEAT PREP COOLER WHERE FOOD CONTACT STYROFOAM PLATES ARE STORED. MUST REMOVE RUST OR REPLACE SHELVING. MUST NOT USE TIN FOIL AS LINER FOR SHELVING ABOVE BAKERY STOVE.

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: INTERIOR OF THE PRODUCE PREP EXPOSED HAND SINK DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN 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: EXCESSIVE ICE BUILD UP ON FLOOR OF THE BAKERY WALK-IN FREEZER. MUST REMOVE.

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: WALL AT CHICKEN PREP CUTTING TABLE IN POOR REPAIR WITH OPEN SEAL IN PLASTIC SEAM. MUST REPAIR AND SEAL ALL DAMAGED, OPEN WALL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE PROPER STOPPERS FOR ALL THREE COMPARTMENT SINKS IN ALL AREAS. LEAK ON NOZZLE OF MEAT CUTTING ROOM EXPOSED HAND SINK AND ON NOZZLE AT PRODUCE PREP THREE COMPARTMENT SINK. MUST REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL MEAT/DAIRY WALK-IN COOLERS AND PREP COOLERS.

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: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL MEAT/DAIRY WALK-IN COOLERS AND PREP COOLERS.

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.