Tony's Finer Foods

Proper hot holding temperatures

Observed chicken sandwiches and chicken nuggets at 110-114f at the packaged hot food display unit. Management instructed to maintain all hot tcs foods above 135f. Priority violation 7-38-005. Citation issued.

Proper cold holding temperatures

Observed ceviche at 55f and caesar salad at 51f at the self-serve salad bar cooler. Management instructed to maintain all cold tcs foods below 41f. Priority violation 7-38-005. See violation #21 above for citation.

Proper cooling methods used; adequate equipment for temperature control

Observed the self-serve salad bar cooler with an air temperature of 51f. The cooler was used to store tcs foods such as salad items and ceviche. Management instructed to repair and maintain the cooler below 41f. Priority violation 7-38-005. Citation issued.

Insects, rodents, & animals not present

Observed approx. 25 live small flying insects on the walls, ceiling and equipment in the bakery prep area, behind the meat display coolers and in the juicing prep area next to the produce aisles. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Replace the torn door gasket inside of the 2-door prep cooler underneath the meat counter prep table.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed heavily scored and stained cutting boards in the meat cutting area behind the display coolers. Management instructed to replace or resurface the stained cutting boards.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed chipped paint on the shelves of the deli island prep cooler used to store deli salads and cheeses. Management instructed to scrape the chipped paint and repaint the shelves.

Plumbing installed; proper backflow devices

Repair the leaking condensate drain line in the meat display cooler.

Physical facilities installed, maintained & clean

Clean the dust on the walls and ceiling tiles in the deli prep and produce prep areas. Clean the ceiling tiles with food splatter in the deli dry storage room. Clean the floor with debris and litter in the large walk-in freezer in the warehouse area.

Physical facilities installed, maintained & clean

Repair the frp sections of the meat cutting room and meat walk-in cooler where they are loose and separating from the wall. Management instructed to replace frp board behind the 3-compartment sink where heavily stained and seal all sections of the wall so there are no openings.

Adequate handwashing sinks properly supplied and accessible

Must provide handwashing signage at the handwashing sink in the meat cutting room.

Thermometers provided & accurate

Observed ambient air thermometer inside of dairy walk-in cooler in disrepair. Instructed to provide a new ambient air thermometer to accuractely measure the ambient air temperature of cooler.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards with open seams and dark cuts on the cutting boards in the rear deli prep area and in the meat section of the facility. Instructed to refinish or provide new cutting boards and maintain.

Physical facilities installed, maintained & clean

Observed missing ceiling tile above produce prep area. Instructed to re-attach ceiling tile and maintain.

Physical facilities installed, maintained & clean

Observed black dark splatters and other food-like stains on the wall surrounding handwashing sink in the meat cutting room. Instructed to detail clean and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use milk crates as a means of elevation for stored items.

Plumbing installed; proper backflow devices

Must not attach a rubber hose on three compartment sink faucets to extend the faucets.

Physical facilities installed, maintained & clean

Missing ceramic coving tile at the deli prep three door cooler and damaged baseboard plastic coving peeling from the wall in the deli rear storage room. Must replace/repair all.

Physical facilities installed, maintained & clean

Floor drain under the produce prep with excessive food debris.----floors throughout the produce cooler and hallway next to the cooler with food debris. Must clean and maintain all.

All food employees have food handler training

2-102.13--- noted some expired food handler certificates. Instructed to provide current food handler certificates for all employees.

Proper cold holding temperatures

Observed the following tcs foods held at improper cold holding temperatures: ceviche salad in a cold holding salad bar at 47.4f & 48.2f. Packaged raw salmon in a display cooler ranging from 45.5f to 48.7f. Salmon discarded. Manager states the ceviche was made that morning one hour prior. Instructed manager to quick chill the ceviche and monitor to reach 41f before returning to cold holding buffet. Priority violation 7-38-005 citation issued.

Proper cooling methods used; adequate equipment for temperature control

The above mentioned display cooler unable to maintain adequate temperature. Fish display cooler noted at 49.5f & 55.8f with salmon at 48.7f. Cooler tagged held for inspection and must not use until repaired, maintains a temperature of 41f or below and c.d.p.h contacted for re-inspection of cooler. Priority violation 7-38-005 citation issued.

Insects, rodents, & animals not present

Observed approximately 40 to 50 rat droppings along baseboards in the rear liquor storage area and behind other grocery items in the same rear storage area. Instructed to remove all droppings, sanitize all affected areas and recommend having pest control co. Service area for rodents. Priority foundation violation 7-38-020(a) citation issued.

Utensils, equipment & linens: properly stored, dried, & handled

Must not hand wiping cloths to dry on the splash guards of the hand washing sinks.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Torn rubber door gasket on deli prep walk-in cooler. Instructed to replace.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use milk crates as a means of elevation for stored items. Floors must be accessible for cleaning and monitoring at all times.

Non-food/food contact surfaces clean

Must not use cardboard as liner for shelving in coolers and storage areas.----all raw wood in the previous sushi prep and under the sinks at the juicing prep area must be painted, sealed and non-absorbent.

Plumbing installed; proper backflow devices

Must remove all rubber hose faucet extensions from the produce prep three compartment sink faucets.

Physical facilities installed, maintained & clean

Employees must not store bicycles in the juicing prep area.

Physical facilities installed, maintained & clean

Damaged baseboard and wall coving with open cracks/crevices and pooling liquid under both the meat section hand washing sinks. Instructed to repair.

Physical facilities installed, maintained & clean

Floors throughout the deli pre dry storage room, rear grocery storage area, produce prep area with dirt and debris.----floor of the equipment room near the meat section with spilled chemical. Must clean and maintain all.----must not use paper as liner for display case near the pre-packaged cheese display cooler.----missing floor tiles at the entrance to the seafood walk-in freezer. Must replace.----blackened, moldy wall caulking at the meat 2 compartment sink. Must replace.----water damaged ceiling tile above the juicing section prep table. Must replace.

All food employees have food handler training

Noted some expired food handler certificates. Instructed to provide current food handler certificates for all employees.

Thermometers provided & accurate

Observed no thermometers in the (chicken etc.) hot holding towers located in the customer area.instructed to provide and maintain accurate,working thermometers for all hot holding units.

Hot & cold water available; adequate pressure

Observed no hot running water at multiple sinks throughout the premises.observed no hot running water at multiple sinks water temperature at 3-compartment sinks in the kitchen deli/sushi prep area and sea food/meat dept and bakery dept ranging from 76.7f-77.1f and water temperature at hand sinks in the kitchen deli/sushi prep area and bakery and sea food/meat dept ranging from 76.6f-82.2f also, water temperature in washrooms ranging from 77.1f-77.9f.management immediately notified the head maintenance for the premises.instructed to provide adequate hot running water above 110f at all the 3-compartment sinks and minimum of 100f at all hand washing sinks and maintain at all times.priority violation 7-38-030(c),citation issued.(see comments).

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered waste receptacle provided in the unisex washroom. Must provide.

Physical facilities installed, maintained & clean

Instructed to detail clean floors along the walls and in all corners inside dairy walk-in cooler,produce walk-in cooler and inside bakery walk-in cooler and maintain.

Physical facilities installed, maintained & clean

Instructed to clean and maintain condenser fan cover with dust and mold like accumulation inside produce walk-in cooler, dairy walk-in cooler and in meat prep cooler.

Adequate ventilation & lighting; designated areas used

Instructed to detail clean the kitchen exhaust hood/filters to remove accumulations of grease build-up and maintain.

Summary report displayed and visible to the public

Previous inspection report summary from (1/12/2024) was not displayed for the public to view.today's inspection report summary was issued and displayed and visible to the public.priority foundation violation 7-42-010 (b),citation issued.

Person in charge present, demonstrates knowledge, and performs duties

Observed no person in charge present with city of Chicago certified manager certificate.

City of Chicago food service sanitation certificate

Observed no city of Chicago certified food manager on site while(tcs foods)chicken,soup,rice,pizzas etc.is being prepared/handled/served.instructed person in charge,that a city of Chicago certified food service manager must be on site at all times when (tcs foods) are prepared,handled, and/or served.priority foundation violation 7-38-012,citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no hand paper towels or hand drying device at hand washing sinks in the following bakery prep area and in the produce prep area while food handlers were actively handling,preparing foods.instructed to provide and maintain hand paper towels at hand washing sinks at all times.priority foundation violation 7-38-030(c).citation issued.

Wiping cloths: properly used & stored

Observed dirty wiping cloths in deli prep area not properly stored.instructed to properly store all washcloths in a sanitizing solution especially when not in use and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed stained cutting boards in the main kitchen prep area and at the sea food prep area.instructed to resurface or replace the cutting boards and maintain.

Non-food/food contact surfaces clean

Instructed to detail clean the storage racks inside the isle egg cooler to remove mold like build-up and remove accumulation of dusts on fan covers in all walk-in-coolers and mantain.

Plumbing installed; proper backflow devices

Observed water leak at drain pipe underneath the hand sink in the meat dept area.instructed to repair plumbing leak and maintain.

Physical facilities installed, maintained & clean

Observed a broken unused 2 dood stand-up cooler stored at rear in the sea food prep area.instructed to remove unused,broken mentioned cooler.

Adequate ventilation & lighting; designated areas used

Instructed to remove accumulation of dusts on ceiling ventilation covers in the main kitchen prep area and in all washrooms and maintain.

Utensils, equipment & linens: properly stored, dried, & handled

Found food containers not stored properly on shelving units.must store inverted.

Non-food/food contact surfaces clean

Found following not clean: fan covers inside dairy walk in cooler and walls inside meat preparation cooler.

Hot & cold water available; adequate pressure

Found no hot water at hand sink at juice preparation areas.priority violation.citation issued.7-38-030. Sink repaired and hot water replenished by the end of inspection.

Garbage & refuse properly disposed; facilities maintained

Found outside compactor/garbage areas not clean, garbage spillage. Priority foundation. Citation issued 7-38-020b. Compactor/garbage areas cleaned by the end of inspection.

Thermometers provided & accurate

4-204.112(b) instructed to provide thermometer visible and accurate inside all coolers.

Food properly labeled; original container

3-302.12 instructed to label food storage containers in bakery prep area identified with common name (bread crumbs, flour etc).

Non-food/food contact surfaces clean

4-602.13 instructed to detail clean and maintain interior vent cover of deli display case in deli section with dried food debris accumulation and in bakery display cooler.

Physical facilities installed, maintained & clean

6-201.11 instructed to detail clean floors along the walls and in all corners inside dairy walk-in cooler, produce walk-in cooler and inside bakery walk-in cooler.

Physical facilities installed, maintained & clean

6-201.17 instructed to detail clean and maintain lightshields with accumulation inside bakery walk-in freezer.

Physical facilities installed, maintained & clean

6-201.17 instructed to clean and maintain condenser fan cover with dust and mold like accumulation inside produce walk-in cooler, dairy walk-in cooler and in meat prep cooler.

Physical facilities installed, maintained & clean

6-501.114 instructed to clean and reorganize inside rear utility closet/moproom.

Proper cold holding temperatures

Found tcs foods at improper temperature requirement during storage and display in self service cold holding unit (air temperature of 41.0f). Seafood pico at 48.9f, homemade ceviche at 49.8f, mango shrimp at 49.6f, shrimp aquachiles at 48.5f. Instructed manager, tcs foods must maintain cold holding temperature of below 41.0f and hot holding temperature of above 135.0f. Manager discarded the said food products. Total value $200.00, total weight 12 lbs. Priority violation 7-38-005 citation issued

Thermometers provided & accurate

Instructed to provide thermometer visible and accurate inside all coolers.

Food properly labeled; original container

Instructed to label food storage containers in bakery prep area identified with common name (bread crumbs, flour etc).

Non-food/food contact surfaces clean

Instructed to detail clean and maintain interior vent cover of deli display case in deli section with dried food debris accumulation and in bakery display cooler.

Physical facilities installed, maintained & clean

Instructed to detail clean floors along the walls and in all corners inside dairy walk-in cooler, produce walk-in cooler and inside bakery walk-in cooler.

Physical facilities installed, maintained & clean

Instructed to detail clean and maintain lightshields with accumulation inside bakery walk-in freezer.

Physical facilities installed, maintained & clean

Instructed to clean and maintain condenser fan cover with dust and mold like accumulation inside produce walk-in cooler, dairy walk-in cooler and in meat prep cooler.

Physical facilities installed, maintained & clean

Instructed to clean and reorganize inside rear utility closet/moproom.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-202.16 observed rusted storage shelves along the wall stored above the cutting boards and prep tables in the meat cutting room. Management instructed to replace or repaint the storage shelves.

Non-food/food contact surfaces clean

4-602.13 clean the grease on the hot holding unit in the rear prep area of the deli and bakery prep tables in the front decorating area.

Non-food/food contact surfaces clean

4-602.13 observed food debris on top of the pizza oven. Must clean and maintain surfaces.

Physical facilities installed, maintained & clean

6-501.11 repair the broken wall tiles and baseboard around the doorway from the meat display area to the cutting room.

Physical facilities installed, maintained & clean

6-501.12 clean the ceiling tiles in the meat, produce and bakery food prep areas. Clean the floor in the corner of the rear deli prep area around the storage shelf and under the 3 compartment sink. Clean the wall base in the rear deli prep area. Clean the floor drains in the rear deli prep area.

Physical facilities installed, maintained & clean

6-501.12 clean the walls of the deli rear prep area.

Adequate handwashing sinks properly supplied and accessible

Observed a food handling employee preparing juice in an area without an exposed hand washing sink. The employee was preparing juice in a small room adajcent to the produce prep area and outside of the floral walk-in cooler. Management instructed that an exposed hand washing sink must be located in all food preparation areas. Priority foundation 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed the exposed hand washing sink in the rear bakery prep area next to the 3 compartment sink not accessible for use. There was a cardboard box and plastic containers stored in the hand washing sink basin. Management instructed to have all hand washing sinks accessible for use at all times. Priority foundation 7-38-030(c). See violation #10 above for citation.

Thermometers provided & accurate

Observed broken thermometers outside of the doors to the dairy walk-in cooler and bakery walk-in cooler. Must provide a working thermometer inside of all of the coolers.

Insects, rodents, & animals not present

Observed 10 live house flies on the walls and on equipment and boxes in the food prep areas and storage areas. Also observed approximately 15 live small flying insects in the produce display aisle and outside of the produce prep area. Addiitonal pest control service is needed to eliminate the pest activity. Priority foundation 7-38-020(a). Citation issued.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed dark stained surfaces of cutting boards in the meat prep area behind the meat display case. Management instructed to resurface or replace the stained cutting boards.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rusted storage shelves along the wall stored above the cutting boards and prep tables in the meat cutting room. Management instructed to replace or repaint the storage shelves.

Non-food/food contact surfaces clean

Clean the grease on the hot holding unit in the rear prep area of the deli and bakery prep tables in the front decorating area.

Non-food/food contact surfaces clean

Observed food debris on top of the pizza oven and on the storage shelves above the deli prep tables.

Physical facilities installed, maintained & clean

Replace the broken floor tile in the meat walk-in cooler and repair the door threshold of the meat walk-in freezer where the diamond plate flooring is missing. Repair the broken wall tiles and baseboard around the doorway from the meat display area to the cutting room.

Physical facilities installed, maintained & clean

Clean the floor in the meat walk-in freezer. Clean the ceiling tiles in the meat, produce and bakery food prep areas. Clean the floor in the corner of the rear deli prep area around the storage shelf and under the 3 compartment sink. Clean the wall base in the rear deli prep area. Clean the floor drains in the rear deli prep area.

Physical facilities installed, maintained & clean

Clean the walls of the deli rear prep area.

Adequate ventilation & lighting; designated areas used

One of the lights is not functioning in the rear bakery prep area above the 3 compartment sink. Must repair.

Contamination prevented during food preparation, storage & display

Observed a dead house fly sitting on top of sausage in the pizza prep cooler. Management instructed to prevent contamination of food during preparation and storage. Priority foundation 7-38-005. Citation issued.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed dark stained surfaces of cutting boards in the meat prep area behind the meat display case. Management instructed to resurface or replace the stained cutting boards.

Non-food/food contact surfaces clean

Observed food debris on top of the pizza oven and on the storage shelves above the deli prep tables.

Physical facilities installed, maintained & clean

Clean the walls of the deli rear prep area and ceiling tiles in the deli dry storage room.

Adequate ventilation & lighting; designated areas used

Clean the dust and grease from the ventilation hood and filters in the deli rear prep area.

Proper date marking and disposition

Observed tcs foods on site (grilled chicken,pulled chicken salad, tuna salad, pasta ) with no date marking or no proper date markings. Instructed to provide proper labeling on all tcs foods held for more than 24 hours with a 7 day discard date. Priority foundation violation 7-38-005 no citation issued

Insects, rodents, & animals not present

Must relocate bug lamp installed over food prep sink in produce department, and must remove fly traps inhaled on high posts in rear hallway dry storage

Contamination prevented during food preparation, storage & display

Observed that produce grinder is stored in rear hallway with out protection under open ceiling and not covered.all food equipment should be stored protected from possible environmental contamination.

Personal cleanliness

Observed that employee wore watches,rings and bracelets on hands while working with food.must remove all jewelry except plain wedding band from hands while working with exposed food

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed use of unprotected wood pallets in meat department storage area. Some pallets observed to be broken with peaces of broken wood all over pallets and under boxes with meat. Must use protected wood for wood storage and replace broken unprotected wood pallets

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted some use of bottle crates for elevation at the food storage area, rear produce area and dry storage area. Instructed not to use drink or milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair broken sliding glass door on deli display cooler.must not use duck tape or scotch tape as way for repair.

Non-food/food contact surfaces clean

Must clean interior of reach in and under cooling units in produce department and sea food department

Non-food/food contact surfaces clean

Must replace caulking around deli 3 compartment covered with black slimy mold like substance.

Physical facilities installed, maintained & clean

Noted clutter of equipment and other unused items on floors in rear storage hall by garbage compactor dumpster opening.must elevate all items to allow cleaning and remove all unnecessary items.

Physical facilities installed, maintained & clean

Must clean debris build up from floor along wall bases in rear walk way storage area

Adequate ventilation & lighting; designated areas used

Must clean and maintain clean grills on fans in all walk in coolers and ind meat room

Food-contact surfaces: cleaned & sanitized

Found interior surfaces of ice machine (in coffee service area) with visible mold like substances (pink and black slimy substance) severe build-up likely to contaminate the ice which to be used for human consumption. Instructed to empty ice machine. Must clean (wash, rinse and sanitize) and maintain. Priority foundation violation 7-38-005 citation issued

Proper hot holding temperatures

Found tcs foods hot holding at improper temperature during storage and service at hot holding unit. Noted internal temperature of the following food items: cooked rice at 111.4f/111.8f, chicken at 110.8f/111.8f, ribs at 126.9f/125.8f, chili at 97.9f/98.3f. Instructed manager tcs foods must maintain hot holding temperature of above 135.0f. Management discarded the said food products. Priority violation 7-38-005 citation issued

Proper cold holding temperatures

Found all tcs foods not maintaining proper temperature during storage and display (electricity/power outage) inside all coolers (deli/meat/cheese/fish/dairy/cheese/island coolers etc). Internal temperature of the following: ham at 45.7f/46.4f/48.7f/49.3f, bologna at 47.8f/49.0f/50.4f, polish ham at 50.f, salami at 51.1f/50.9f, cheese at 47.8f/50.0f, pepperoni pizza at 55.4f/56.9f/58.3f, flatbreads at 55.5f/56.6f/54.3f, salami at 51.9f/50.5f/49.7f, cooked rice at 55.6f/54.8f/54.7f, smoked salmon at 44.6f/45.9f/48.5f, feta cheese at 55.4f/54.9f/53.7f, head cheese sausage at 63.3f, mortadella cheese at 58.8f/55.5f, brie cheese at 48.7f/47.9f/49.9f, cheddar cheese at 55.5f/54.7f/55.9f, gouda cheese at 56.8f/55.3f/54.3f, sour cream at 49.8f/49.9f/50.1f, whole ham at 47.7f/46.2f/47.9f, beef at 48.2f/48.9f/50.1f, pork at 55.5f/54.3f/53.2f, leche flan at 59.5f/58.6f, cheese cake at 59.0f/57.8f/55.8f, tiramisu at 54.7f/53.2f/52.1f, chicken at 54.0f/50.5f, sausage at 48.8f/49.6f/50.2f, potato salad at 51.0f, chicken salad at 50.0f, chicken on skewer at 50.9f, spinach salad at 51.6f, potato cheese at salad at 52.2f, pasta saladat 50.1f, assorted sausages at 52.9f/53.2f/54.9f, deli meats at 48.7f/45.9/49.6f, turkey at 47.7f/44.9f/45.9f, turkey breast at 47.1f/45.8f/46.2f, assorted cheese at 51.3f/54.2f/53.2f, packaged sausages at 54.1f/55.3f/54.5f/55.3f, cheese at 53.6f/54.6f/52.1f, guacamole at 53.2f/52.3f, oven roasted turkey at 50.8f/51.2f/52.0f, raw beef at 48.9/49.2f/47.9f/49.5f, raw pork at 50.3f/51.2f/49.8f/50.3f. Fruit cups at 50.7f, yogurt drink t 46.4f, yogurt at 44.6f/45.8f, ricotta chese at 47.1f/42.9f. Tofu at 48.2f/47.5f, ham at 46.2f/47.2/46.0f, cheese at 46.6f/47.8f instructed manager, tcs foods must maintain cold holding temperature of 41.0f or below and hot holding temperature of above 135f. Management discarded the said food products. Total value $ 30,000.00, total weight 40,000 lbs. Priority violation 7-38-005 citation issued to violation #21

Proper cooling methods used; adequate equipment for temperature control

Found all coolers with tcs foods not maintaining proper temperature requirement with an internal air temperature range of 49.0f - 60.0f. (deli cooler, pizza refrigeration, bakery cooler, fresh meat display cooler, ham display cooler, pre-packaged food cooler, dairy cooler, produce cooler, sushi cooler, salad display cooler, all island cooler, hot and cold holding unit, cheese display cooler, milk cooler, produce cooler priority violation 7-38-005 citation issued

Hot & cold water available; adequate pressure

Found no hot running water on premises. Instructed to provide. (cos - hot water restored at 110f) priority violation 7-38-030 (c) citation issued

Physical facilities installed, maintained & clean

Instructed to detail clean and maintain floors with food and grease accumulation along the walls and in all corners.

Physical facilities installed, maintained & clean

Instructed to detail clean and maintain ceiling vent cover with dust accumulation inside washrooms.

Physical facilities installed, maintained & clean

Instructed to clean and maintain kitchen hood and filters in rear kitchen.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no employees health policy.must provide and maintain.(priority foundation-7-38.010-no citation issued)

Procedures for responding to vomiting and diarrheal events

Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

Food-contact surfaces: cleaned & sanitized

Must clean baking equipment at least every 24 hours

Proper date marking and disposition

Observed tcs foods on site (sliced tomatoes, sliced veggies, chicken and assorted meats) with no date marking. Instructed to provide proper labeling on all tcs foods held for more than 24 hours with a 7 day discard date. Priority foundation violation 7-38-005

Food properly labeled; original container

All bulk and working food ingredient containers must be labeled with contents name

Personal cleanliness

Must remove all jewelry except plain wedding band from hands while working with exposed food

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must replace or repair damaged and scared cutting boards in meat department prep area

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair broken door seal gasket on deli cooler door

Non-food/food contact surfaces clean

Must clean fan grills on room cooling equipment in meat department

Plumbing installed; proper backflow devices

Back flow prevention devices not located at ice machine in see food department. Must install back flow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained.

All food employees have food handler training

Observed no food handler's training certification from employee. Instructed that all employee's must comply with food handler's training in accordance with the food handling regulation enforcement act.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no employees health policy.must provide and maintain.(priority foundation-7-38.010-no citation issued)

Procedures for responding to vomiting and diarrheal events

Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

Adequate handwashing sinks properly supplied and accessible

Noted no hot running water at employee bathroom hand washing sink,mans public bathroom hand washing sink and meat department hand washing sink.temperature of water was 50-74.5 f at the time of inspection. Instructed to have hot and cold running at all hand wash sinks. Priority foundation #7-38-030(c)-citation issued violation corrected during inspection

Food-contact surfaces: cleaned & sanitized

Must clean baking equipment at least every 24 hours

Proper date marking and disposition

Observed tcs foods on site (sliced tomatoes, sliced veggies, chicken and assorted meats) with no date marking. Instructed to provide proper labeling on all tcs foods held for more than 24 hours with a 7 day discard date. Priority foundation violation 7-38-005

Food properly labeled; original container

All bulk and working food ingredient containers must be labeled with contents name

Personal cleanliness

Must remove all jewelry except plain wedding band from hands while working with exposed food

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must replace or repair damaged and scared cutting boards in meat department prep area

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair broken door seal gasket on deli cooler door

Non-food/food contact surfaces clean

Must clean fan grills on room cooling equipment in meat department

Plumbing installed; proper backflow devices

Back flow prevention devices not located at ice machine in see food department. Must install back flow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained.

All food employees have food handler training

Observed no food handler's training certification from employee. Instructed that all employee's must comply with food handler's training in accordance with the food handling regulation enforcement act.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Found no paper towel and hand soap on the exposed hand sink by the fresh juice prep area and by the exposed hand in the bakery dept. Instructed manager that all hand washing facilities must be provided with hand soap and paper towel. Critical violation 7-38-030. Manager asked one of the employee to put paper towel and hand soap on the exposed hand sink during inspection.

Food in original container, properly labeled: customer advisory posted as needed

Label all dry bulk food containers in the bakery dept.

Food and non-food contact surfaces properly designed, constructed and maintained

Re caulk along the splash guard of the 3 compt sink in the meat cutting room. Caulk worn out with brownish/black moldy like substance and maintain. Remove cardboard being used as a shelve liner in the produce walk in cooler and maintain. Defrost walk in grocery freezer with ice all over the floor and ceiling.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must clean and sanitize the following, all chopping board in the meat/seafood dept; all bulk food containers in the bakery dept; interior panel of the ice maker in the coffee shop; exterior sides of the deep fryer and stoves in the deli dept and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floor drain in the bakery dept, produce dept and deli dept needs detail cleaning and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Must clean and maintain the walls (with food splashed) by the 3 compt sink and prep table in the meat cutting room and in the deli dept. Damaged ceiling tiles in the liquor storage room. Must replace and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Burned out light bulb in the deli dept walk in cooler and on the hood in the same area. Must replace and maintain. Light shield of the light bulb in the same area, and meat walk in freezer not maintained. Must clean in detail and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

No visible thermometer inside the display cooler of the seafood and meat dept. Must provide and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

All buckets with icing stored on the floor in the bakery dept. And all boxed food stored under the shelvings in the produce walk in cooler must be elevated 6" off the floor or provide raised shelvings to store the buckets and boxed foods.

Food and non-food contact surfaces properly designed, constructed and maintained

Found shelving units/tables not clean at following areas. Main cooking areas, produce preparation areas, and meat preparation. Must clean and sanitize.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Found floors not clean at all preparation areas and rear storage areas(excessive food debris on floors. Must clean and sanitize.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Found mops and brooms not stored properly. Hanging against walls dripping onto floors. Must relocate.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Found food at improper temperatures: 7lbs of pasta salad at the salad bar at 45.5f-46.9f and 31lbs of orange juice (juiced on site) in an ice bin with no ice at 55.5f. Operator discarded and denatured said product valued at $85 as stated by operator. Critical citation issued 7-38-005(a).

Food and non-food contact surfaces properly designed, constructed and maintained

Observed ice buildup in the walk in grocery freezer. Instructed facility to defrost and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Observed slight dirt and calcium accumulation on the upper interior portions of the ice machine in the coffee shop and in the meat/seafood department. Instructed facility to clean, sanitize, and maintain both. Observed dirt and debris in the vents of the deli display case. Instructed facility to clean and maintain both.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed dirt and debris in the floor drains at the deli 3 compartment sink, the rear exposed handsink in the bakery, and the produce prep room exposed handsink. Instructed facility to clean and maintain all. Observed dirt accumulation on the floors under the front exposed handsink at the bakery, on the floor under the trash compactor access door, and on the floor of the mop sink closet by the produce department. Instructed facility to clean and maintain all.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Observed dirt and food debris on the walls and ceilings and fanguards in the meat department cold prep room. Instructed facility to clean, sanitize, and maintain. Observed dirt on the walls of the mop closet room near the produce department. Instructed facility to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Observed one set of lights not working in the bakery walk in freezer. Instructed facility to repair and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed a small leak at the right faucet of the bakery 3 compartment sink. Also observed the middle compartment stopper (lever operated) not functioning properly. Instructed facility to repair all and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Found the coffee shop ice scoop stored in the ice of the ice machine. Instructed facility to store separate in a clean, sanitary manner and to maintain.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed prepared foods on salad bar at improper temp, foods such as cranberry salad, chicken, tuna, turkey ham, artichoke, pasta salad and couscous, temps ranging between 45-55'f, all foods dumped and denature at a cost of about $60.00 and 11 pounds, critical citation issued: 7-38-005(a)

Food and non-food contact surfaces properly designed, constructed and maintained

Cutting boards not maintained in butcher area, instructed to replace worn cutting boards, and door in poor repair at juice area, gasket needs replaced or repaired,

Food and non-food contact equipment utensils clean, free of abrasive detergents

Interior meat display case not clean, instructed to clean daily,

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors throughout rear storage and prep areas not clean, instructed to detail clean, and repaint white line on floor surfaces rear storage area,

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Ventilation covers meat market area not cleaned. Instructed to detail clean and remove dust build-up.

Food protected during storage, preparation, display, service and transportation

Manually capping juices without approval from the cdph, must restrict at once, machine tagged, must contact mr. Greg nelson for approval, by phone, #312746-9509, or by e-mail at gregory.nelson@cityogchicago.org, must fax letter for tag removal once approval has been given, fax #312746-4240, serious citation issued: 7-38-005(a)

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Dish washing area in cooking station in poor repair, when water was draining from three compartment sink, it drained onto floor, not going down into sewer drain, waste water draining onto floor, serious citation issued: 7-38-030 manager called maintenance man and he came out to access the situation and found out that the drain strainer was not cleaned, cleaned during time of inspection and violation cdi,

Food and non-food contact surfaces properly designed, constructed and maintained

Door in poor repair at juice area, gasket needs replaced or repaired,

Food and non-food contact equipment utensils clean, free of abrasive detergents

Food and non food contact surfaces not clean, interior or ice machine, interior coolers of deli cases, panni machine, cooking equipment in cooking area, interior and exterior of meat display case and stored packaged meat case in aisles, and some shelving down grocery aisles all needs detail cleaning,

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors throughout rear storage area not clean, instructed to detail clean, and repaint white line on floor surfaces,

Lighting: required minimum foot-candles of light provided, fixtures shielded

Lights out under cooking equipment, must provide light bulbs of repair lights,

Refrigeration and metal stem thermometers provided and conspicuous

Several thermometers not in display cooler and not working properly. Instructed to replace non-working thermometers, and all thermometers must be conspicuously displayed,

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Clutter throughout rear storage area, must clean and better maintained, stock must be stored 6 inches away from wall,

Food and non-food contact surfaces properly designed, constructed and maintained

Cutting boards not maintained in butcher area attached to display cooler. Instructed to replace worn cuttung boards. Display counter in deli, bakery and butcher not enclosed or protected from customers. Instructed to install closure on both sides of counter.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Fan covers in walk-in cooler units and butcher prep area not cleaned. Instructed to detail clean. Display coolers, prep surfaces, and food equipment(butcher, bakery and deli) not clean. Instructed to detail clean and sanitize surface before use.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floor in dairy cooler not maintained. Instructed to repair cracks and reseal floor surface.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Ventilation covers throught storage area and toilet rooms not cleaned. Instructed to detail clean and remove dust build-up. Gap noted along wall base in rear storage area. Instructed to seal all gaps and opening.

Refrigeration and metal stem thermometers provided and conspicuous

Several thermometers not in display cooler not working properly. Instructed to replace non-working thermometers.