TONY'S FRESH MARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITY (OLIVE BAR COLD HOLDING/SELF SERVICE UNIT) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 53.2F. MUST REPAIR. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED MANAGER NOT TO USE UNTIL REPAIRED (SEE COMMENTS). CRITICAL VIOLATION 7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE OLIVE BAR COLD HOLDING UNIT (WITH AN AIR TEMPERATURE OF 53.2F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: OLIVES AT 50.1F, 49.8F, 46.9F, 47.7F, 46.9F, ITALIAN EGGPLANT AT 46.3F, SAUERKRAUT AT 50.F, 50.6F, DOLMA AT 49.2F, ARTICHOKE SALAD AT 48.2F, SHRIMP SALAD AT 45.1F. ALSO NOTED PREPACKAGED COLD DELI SANDWICHES STORED AND DISPLAY FOR SALE INSIDE DISPLAY COOLER (WITH AN AIR TEMPERATURE OF 37.2F) AT IMPROPER TEMPERATURE WITH AN INTERNAL TEMPERATURE OF 52.4F, 55.0F, 48.9F, 49.5F, EGG SALAD SANDWICH AT 44.3F. ALSO FOUND CHEESE (AMBROSI GRANA PADANO) STORED AND DISPLAYED FOR SALE ON TOP OF COUNTER WITH AN INTERNAL TEMPERATURE OF 70.1F (NOTED: CHEESE PACKAGING/LABEL STATES MUST BE KEPT REFRIGERATED 34-38F). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1600.00 TOTAL WEIGHT 300 LBS. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK LOCATED IN FRONT BAKERY PREP AREA NOT MAINTAINED PROPERLY. EXPOSED HAND SINK DRAINING ONTO CLOGGED, OVER FLOWING FLOOR DRAIN IN BAKERY PREP AREA. INSTRUCTED TO REPAIR. INSTRUCTED TO TEMPORARILY USE EXPOSED HAND SINK IN REAR BAKERY PREP AREA. 2 DAY NOTICE ISSUED CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND OVER 100 LIVE SMALL FLIES ON WALLS AND CEILING IN DIFFERENT AREAS OF PREMISES (BAKERY PREP AREA, REAR PRODUCE PREP AREA AND IN REAR STORAGE AREA). INSTRUCTED MANAGER TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ALSO NOTED FRONT AND EXIT BOTTOM DOORS NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING AND CORNERS. MUST RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN BAKERY, DELI AND IN MEAT PREP AREA.----------MUST DETAIL CLEAN AND MAINTAIN OPEN PREPACKAGED DELI DISPLAY COOLER WITH DUST BUILD-UP AT DISPLAY AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DRY FOOD STORAGE, IN PRODUCE PREP AREA, BAKERY SECTION, MEAT PREP AREA, DELI PREP AREA, ELECTRICAL ROOM AND IN BASEMENT STORAGE AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND BAKERY PREP AREA AND WALLS UNDERNEATH 3 COMPARTMENT SINK IN COOKING AREA.--------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION IN PRODUCE COOLER, MEAT PREP/WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN COOKING AREA.

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: INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE FRONT DELI/MEAT PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR STRIPPED COLD FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.

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: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR DRY FOOD STORAGE AREA AND IN BASEMENT STORAGE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR DRY FOOD STORAGE AREA AND IN BASEMENT STORAGE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.