PASS W/ CONDITIONS
Risk 1 (High)
TONY'S FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store
September 11, 2023
Complaint
License #2483780
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #15
MAJOR
Violation Details
FOOD SEPARATED AND PROTECTED - Comments: OBSERVED IMPROPER STORING OF RAW ANIMAL FOODS IN MEAT STORAGE ROOM. OBSERVED RAW CHICKEN STORED ABOVE RAW PORK ON METAL RACKS AND OBSERVED RAW CHICKEN STORED OVER RAW BEEF. INSTRUCTED TO PROPERLY STORE RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Improper storage allows contamination from dripping, pests, and cross-contamination between foods.
Food Code Requirement
Food must be protected from contamination during storage and display.
Specific Requirements
Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.
CDPH Food Code: Section 3-305.11, 3-302.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED SALMON AT IMPROPER HOT HOLDING TEMPERATURE AT 126F INSIDE OF HOT HOLDING UNIT. ALSO OBSERVED CHICKEN WINGS AT 128F INSIDE OF HOT HOLDING UNIT. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF HOT HOLDING UNIT AT 120F. AMBIENT TEMPERATURE INSIDE OF A HOT HOLDING UNIT MUST BE AT 135F OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF HOT HOLDING UNIT AT 120F. AMBIENT TEMPERATURE INSIDE OF A HOT HOLDING UNIT MUST BE AT 135F OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection