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: Found the following potentially hazardous foods at improper temperatures in the deli hot hold display case: fried chicken @ 114.4F; Chicken wings from 109.3F -127.8F; boneless fried chicken 120F; grilled chicken 105.4, potato wedges 114.3F. Operator voluntarily discarded denatured foods during inspection. Instructed must keep potentially hazardous foods at proper temperature (hot foods kept at 140f or above, and cold foods at 40f or less). critical violation.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: No hot water throughout facility during inspection. Water temperatures throughout 66.3F - 66.7F at hand sinks and 3 compartment sinks in prep areas behind deli and meat counter. Plumber arrived on site to fix water heater during inspection. Hot water restored to 115F and above. Instructed to maintain hot and cold water at all times. critical violation.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: No hot water throughout facility during inspection. Water temperatures throughout 66.3F - 66.7F at hand sinks and 3 compartment sinks in prep areas behind deli and meat counter. Plumber arrived on site to fix water heater during inspection. Hot water restored to 115F and above. Instructed to maintain hot and cold water at all times. critical violation.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.