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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK IN THE REAR PRODUCE SALAD PREP ROOM;WATER TEMPERATURE AT (52.9 F) DURING THIS INSPECTION. INSTRUCTED MANAGEMENT A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS) AT IMPROPER TEMPERATURES INSIDE THE HOT HOLDING UNIT AT REAR KITCHEN PREP/COOKING AREA. OBSERVED BAKED SALMON INTERNAL TEMPERATURES RANGING FROM (123.8 F-125.4 F).INSTRUCTED MANAGER,HOT(TCS FOODS) MUST MAINTAIN HOT HOLDING TEMPERATURE OF 135 F OR HOTTER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED. - (COS).

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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE WITH LONG BEARD AND NO BEARD GUARD IN THE MEAT DEPT.INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN HANDLING FOODS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS AT THE SEA FOOD PREP TABLES.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ICE BUILD UP INSIDE THE (ICE CREAM WALK-IN-FREEZER) ON THE FLOOR AND SHELVES. INSTRUCTED TO REMOVE ICE BUILD-UP AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD BOXES USED TO LINE SHELVES IN (DELI WALK-IN-COOLER).INSTRUCTED MANAGEMENT TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE THE REAR (DAIRY WALK-IN-COOLER).INSTRUCTED MANAGEMENT TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SIDE PANELS AND FAN COVERS AT CUSTOMER PRODUCE DISPLAY COOLERS AND STORAGE MILK SHELVES TO REMOVE DRIED-UP FOOD DEBRIS SPILLAGE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE FRONT OFFICE EMPLOYEE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BROKEN WALL TILES UNDERNEATH THE 3-COMPARTMENT SINK AREA (MEAT DEPT).INSTRUCTED TO REPAIR/REPLACE WALL TILES AND MAINTAIN.

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: OBSERVED LARGE HOLE ON WALL ACROSS THE PREP TABLE IN THE BAKERY PREP AREA.INSTRUCTED MANAGEMENT TO SEAL HOLE AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.

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: OBSERVED LARGE HOLE ON WALL ACROSS THE PREP TABLE IN THE BAKERY PREP AREA.INSTRUCTED MANAGEMENT TO SEAL HOLE AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.

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.