TONY'S FRESH MARKET

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Deli meats not properly labeled or dated. Instructed to have use-by-date within 5 days of breaking seal of package.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood, filters, fan covers in meat dept not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor under front display shelves and produce room not cleaned. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Coving not installed along west wall. Instructed to install rubber coving. Wall tile next to electrical door missing.Instructed to install wall tile. Ventilation covers through-out not cleaned. Instructed to detail clean.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Plumbers puddy inside exposed handsink in deli area. Instructed to remove toxic sealant.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored on floor in liquor room. Instructed to elevate stock 6 inches or higher and away from wall.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found potentially hazardous foods in warming unit, foods were obstructed on heating plates. Found Cooked Chicken 5-5lbs at 129.7 F to 132.9 F, and Cooked Tamales 33 lbs at 90.7 F to 116.7 F. Instructed that potentially hazardous foods hot must maintain 140 F or higher. Manager voluntarily denatured and discarded, value $150, 58 lbs. Critical citation issued 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Deli meats not properly labeled or dated. Instructed to have use-by-date within 5 days of breaking seal of package.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood, filters, fan covers in meat dept not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor under front display shelves and produce room not cleaned. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Coving not installed along west wall. Instructed to install rubber coving. Wall tile next to electrical door missing.Instructed to install wall tile. Ventilation covers through-out not cleaned. Instructed to detail clean.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Plumbers puddy inside exposed handsink in deli area. Instructed to remove toxic sealant.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored on floor in liquor room. Instructed to elevate stock 6 inches or higher and away from wall.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SANITIZER LINE (HOSE) NOT REACHING 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK AT MEAT PREP AREA. INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAINING THE FOLLOWING: INTERIOR SURFACES OF ICE MACHINE AND ICE MACHINE DOOR (BEHIND DELI COOLER), INTERIOR AND EXTERIOR SURFACES WITH DUST AND DRIED FOOD DEBRIS AT OPEN DISPLAY COOLER (MEAT DISPLAY AREA), INTERIOR SURFACES OF MICROWAVE OVEN WITH HEAVY DRIED FOOD DEBRIS AND ACCUMULATION AT EMPLOYEE LUNCHROOM, INTERIOR AND EXTERIOR SURFACES OF GARBAGE CONTAINER AT LUNCHROOM OR REPLACE. --------NOTED BLACK STAIN OR MOLD LIKE BUILD-UP INSIDE (2) WINDOW GLASS AT MEAT DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT EMPLOYEE LUNCHROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE MISSING LIGHT SHIELD INSIDE FISH WALK-IN COOLER OR PROVIDE SHATTER PROOFED LIGHT BULB.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKY DRAIN LINE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT SINK (REAR MEAT PREP AREA).----------MUST REPAIR LOOSE FAUCET AT 3 COMPARTMENT SINK AT DELI PREP AREA.---------MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE MAIN KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF FISH WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED BROKEN FLEXIGLASS IN CORNER OF HOT HOLDING/STEAM TABLE DISPLAY UNIT. INSTRUCTED TO FIX OR REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT ELECTRICAL ROOM (BY REAR MAIN KITCHEN) AND IN BOXED DELI WALK-IN COOLER WITH DRIED FOOD DEBRIS ACCUMULATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP IN DELI WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.------NOTED WATER LEAK FROM CEILING ABOVE CAKE DISPLAY AREA. MUST FIX AND REPLACE MISSING CEILING TILE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE MISSING LIGHT SHIELD INSIDE MAIN WALK-IN FREEZER IN REAR STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR BROKEN VENTILATION IN REAR WASHROOM (STORAGE AREA).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE IN ROTISSERIE (HOT HOLDING) DISPLAY UNIT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF JUICE/CHEESE OPEN DISPLAY CASE WITH BLACK MOLD LIKE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOOR BASEBOARD TILES BEHIND MEAT SERVICE AREA IN POOR REPAIR/LOOSE. INSTRUCTED TO FIX.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE DEAD HOOD LIGHT BULB ABOVE COOKING EQUIPMENT AT THE MAIN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF JUICE/CHEESE OPEN DISPLAY CASE WITH BLACK MOLD LIKE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NOTED FLOOR BASEBOARD TILES BEHIND MEAT SERVICE AREA IN POOR REPAIR/LOOSE. INSTRUCTED TO FIX.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPLACE DEAD HOOD LIGHT BULB ABOVE COOKING EQUIPMENT AT THE MAIN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO CLEAN AND REMOVE WORN-OUT CAULKING WITH STAIN AND MOLD BUILD-UP BEHIND 3 COMPARTMENT SINK IN THE MAIN KITCHEN.---- NOTED DRAIN LINE DRAINING INTO 3 COMPARTMENT SINK DRAINBOARD IN MEAT CUTTING ROOM. INSTRUCTED TO EXTEND THE DRAIN LINE PROPERLY INTO FLOOR DRAIN. ---NOTED 3 COMPARTMENT SINK IN SERVICE MEAT PREP AREA IN POOR REPAIR WITH OPEN SEAMS AROUND 1ST COMPARTMENT AND 3RD COMPARTMENT. INSTRUCTED TO FIX (MUST BE WELDED SMOOTHLY OR REPLACE).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: PREPACKAGED CAKE ISLAND COOLER WITH BLACK MOLD-LIKE BUILD-UP, INTERIOR OF ICE MACHINE (BEHIND DOOR AND BEHIND UPPER PANEL), AND HAND SINK (AROUND FAUCET HANDLE) IN BOTH MEN AND WOMEN WASHROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR FOOD STORAGE AREA, PRODUCE HOLDING AND PREP AREA, COMPRESSOR ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. NOTED WALLS AROUND MOP SINK IN POOR REPAIR (LOOSE WITH GAP/OPENING). INSTRUCTED TO FIX.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INADEQUATE LIGHTING INSIDE BAKERY WALK-IN COOLER AND IN WALK-IN FREEZER. INSTRUCTED TO REPLACE DEAD LIGHT BULB.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK IN DELI PREP AREA AND IN THE MAIN KITCHEN.----- MUST PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN AND IN MEAT CUTTING ROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER IN ALL COOLER AND FREEZER (INCLUDING WALK-IN COOLER) AND THERMOMETER FOR HOT HOLDING UNIT (ROTISSERIE, HOT HOLDING UNIT BEHIND DELI).