FAIL
Risk 1 (High)
TONY'S FRESH MARKET Fails Health Inspection - Chicago Grocery store
August 6, 2024
Canvass
License #2483780
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK INACCESSIBLE AT PRODUCE PREP AREA. OBSERVED HOSE CONNECTED TO WATER LINE AT HAND SINK. MUST REMOVE HOSE FROM WATER LINE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED BUFFALO WINGS AT IMPROPER HOT HOLDING TEMPERATURE AT 115F AT BUFFET HOT HOLDING LINE. ALSO OBSERVED COOKED SALMON AND HONEY HOT WINGS AT IMPROPER HOT HOLDING TEMPERATURE RANGING FROM 110F-120F. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $150.00. 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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TUNA SALAD AT IMPROPER COLD HOLDING TEMPERATURE AT 47F AT BUFFET LINE. ALSO OBSERVED HOMEMADE CEVICHE AT 49F. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TUNA SALAD AT IMPROPER COLD HOLDING TEMPERATURE AT 47F AT BUFFET LINE. ALSO OBSERVED HOMEMADE CEVICHE AT 49F. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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