TONY'S FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED TO MANGER TO CREATE A HAVE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUE.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVER FOOD ITEMS ON DISPLAY IN COLD FOOD UNIT ATTHE FRONT AREA BY BAKERY AT IMPROPER TEMPERATURE SUCH AS HAM 3LBS,BACHON 2.18LBS,CHICKEN 7LBS,FETA 2LBS,BLUE CHEESES 2LBS,SEA FEST 8LBS,CHICKEN SALAD 15LB, PEPPERONI 2.65 LBS, SLICE EGGS 6.40LBS, TEMPERATURE RANGE FROM 47.2 TO 46.6 MANGER DISCARD FOOD. TOTAL OF $100.00. INFORMED ALL COLD FOOD NEED TO MAINTAIN A TEMPERATURE OF 41F OR COLDER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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: OBSERVED COLD HOLD UNIT NOT HOLDING COLD FOODS AT PROPER TEMPERATURES,INSTRUCTED MANAGEMENT TO REPAIR.TAGGED 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLD HOLD UNIT NOT HOLDING COLD FOODS AT PROPER TEMPERATURES,INSTRUCTED MANAGEMENT TO REPAIR.TAGGED 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.