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TONY'S FRESH MARKET

5630 W BELMONT AVE, CHICAGO, IL 60634 · Grocery Store

Inspection summary

TONY'S FRESH MARKET has been inspected 25 times by Chicago Department of Public Health since September 8, 2016. The most recent inspection, on May 5, 2026, recorded 2 infractions.

7 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 14 times across 8 separate inspections, most recently on May 5, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on August 6, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on May 9, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on September 25, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 11, 2023. For example: FOOD SEPARATED AND PROTECTED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

25 inspections

  1. Canvass

    2 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 128F IN HOT HOLDING UNIT. ALSO OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT IMPROPER HOT HOLDING TEMPERATURE SUCH AS COOKED SALMON AT 127F, COOKED CHICKEN TENDERS AT 120F AND COOKED RICE AT 124F. TCS FOODS MUST BE HELD AT 135F OR ABOVE INSIDE OF HOT HOLDING UNIT. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 40 LBS COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK SPOTS ON UPPER SHELVING LOCATED IN THE CHEESE AND LUNCHABLES DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Complaint

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 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.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 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.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 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.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD EMPLOYEE IN BAKERY WITH LARGE HOOP EARRINGS. MUST REMOVE WHEN PREPARING FOOD.
  6. Complaint Re-Inspection

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13--OBSERVED BLACK SPOTS ON CEILING SHELVES WHERE PACKAGED BUTTER, YOGURT AND GELATIN WERE BEING STORED IN DISPLAY COOLERS. MUST CLEAN AND MAINTAIN.
  7. Complaint

    4 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • 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.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 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.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 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.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BLACK SPOTS ON CEILING SHELVES WHERE PACKAGED BUTTER, YOGURT AND GELATIN WERE BEING STORED IN DISPLAY COOLERS. MUST CLEAN AND MAINTAIN.
  8. Complaint Re-Inspection

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE DELI WALK-IN COOLER.MANAGEMENT INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12--OBSERVED STAINED CUTTING BOARDS ON PREP TABLES IN MEAT DEPT AREA.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14--INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS IN THE (BAKERY PREP AREA,DELI/MEAT DEPTS) TO REMOVE STAINS/BUILD-UP AND MAINTAIN.
  9. Complaint

    8 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES. OBSERVED APPROX. 30 RODENT (MICE) DROPPINGS ON THE FLOOR ALONG THE WALLS UNDER AND AROUND THE BAKERY SUPPLY STORAGE RACK AT REAR NEXT TO THE SALAD PREP ROOM AND ON FLOOR UNDERNEATH THE DISPLAY DRY PASTA STORAGE RACKS CUSTOMER AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.MUST DETAIL CLEAN AND REMOVE ALL RODENT (MICE) DROPPINGS FROM ALL AFFECTED AREAS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE DELI WALK-IN COOLER.MANAGEMENT INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS ON PREP TABLES IN MEAT DEPT AREA.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK LOCATED IN REAR RAW CHICKEN PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE THE REAR STORAGE STOCK AREAS AND UNDERNEATH THE GROCERY DISPLAY STORAGE RACKS AND REPLACE WATER STAINED CEILING TILE AT BAKERY FRONT PREP AREA AND TO DETAIL CLEAN WALLS,CEILINGS IN DELI WALK-IN-COOLER TO REMOVE ACCUMULATIONS OF DUSTS AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL NOTICEABLE OPENINGS ON LOWER WALLS UNDERNEATH THE GROCERY DISPLAY DRY PASTA STORAGE SHELFS AND BEHIND THE BOTTLED WATER DRINKS ON STORAGE SHELF LOCATED IN CUSTOMER AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR STORAGE ROOMS,ELECTRICAL ROOM, AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATION).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS IN THE (BAKERY PREP AREA,DELI/MEAT DEPTS) TO REMOVE STAINS/BUILD-UP AND MAINTAIN.
  10. Complaint Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER AT BASEMENT AND 2ND FLOOR AREAS. BOXES, OLD EQUIPMENT, ETC. MUST CLEAN.
  11. Complaint

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD AT BUFFET DISPLAY COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 5 POUNDS CHICKEN SALAD AT 52.2F, 7 POUNDS SEAFOOD SALAD AT 51.8F, 10 POUNDS TUNA SALAD AT 51.3F, 5 POUNDS CHICKEN SALAD AT 53.2, AND 7 POUNDS AVOCADO SALAD AT 52.3F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 34 POUNDS OF TCS FOOD VALUE AT 250 DOLLARS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND BUFFET COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURES. FOUND COOLER AT 52.3F. PRIORITY VIOLATION. CITATION ISSUED.7-38-005. TAGGED BUFFET COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER AT BASEMENT AND 2ND FLOOR AREAS. BOXES, OLD EQUIPMENT, ETC. MUST CLEAN.
  12. Complaint Re-Inspection

    8 infractions

    • 40. PERSONAL CLEANLINESS
      • 2-402.11--OBSERVED EMPLOYEE WITH LONG BEARD AND NO BEARD GUARD IN THE MEAT DEPT.INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN HANDLING FOODS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.18-- OBSERVED ICE BUILD UP INSIDE THE (ICE CREAM WALK-IN-FREEZER) ON THE FLOOR AND SHELVES. INSTRUCTED TO REMOVE ICE BUILD-UP AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12--OBSERVED STAINED CUTTING BOARDS AT THE SEA FOOD PREP TABLES.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16--OBSERVED CARDBOARD BOXES USED TO LINE SHELVES IN (DELI WALK-IN-COOLER).INSTRUCTED MANAGEMENT TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11--INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF VENT OPENING WITH HEAVY DUST AND DRIED FOOD ACCUMULATION AROUND ISLAND DISPLAY COOLER IN DISPLAY AREA AND IN DAIRY DISPLAY COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17--OBSERVED BROKEN WALL TILES UNDERNEATH THE 3-COMPARTMENT SINK AREA (MEAT DEPT).INSTRUCTED TO REPAIR/REPLACE WALL TILES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--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.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14--INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS IN THE (BAKERY PREP AREA) TO REMOVE STAINS/BUILD-UP AND MAINTAIN.
  13. Complaint

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 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.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 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).
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH LONG BEARD AND NO BEARD GUARD IN THE MEAT DEPT.INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN HANDLING FOODS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS AT THE SEA FOOD PREP TABLES.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE THE REAR (DAIRY WALK-IN-COOLER).INSTRUCTED MANAGEMENT TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ICE BUILD UP INSIDE THE (ICE CREAM WALK-IN-FREEZER) ON THE FLOOR AND SHELVES. INSTRUCTED TO REMOVE ICE BUILD-UP AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BOXES USED TO LINE SHELVES IN (DELI WALK-IN-COOLER).INSTRUCTED MANAGEMENT TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 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.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE FRONT OFFICE EMPLOYEE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN WALL TILES UNDERNEATH THE 3-COMPARTMENT SINK AREA (MEAT DEPT).INSTRUCTED TO REPAIR/REPLACE WALL TILES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 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.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS IN THE (BAKERY PREP AREA) TO REMOVE STAINS/BUILD-UP AND MAINTAIN.
  14. Canvass

    8 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO REPAIR BOTTOM OF REAR EXIT DOOR (BEHIND DAIRY WALK-IN COOLER).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF VENT OPENING WITH HEAVY DUST AND DRIED FOOD ACCUMULATION AROUND ISLAND DISPLAY COOLER IN DISPLAY AREA AND IN DAIRY DISPLAY COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH HANDSINK IN REAR MEAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND CEILING WITH SPILLAGE (BLACK MOLD LIKE BUILD-UP) INSIDE DAIRY/MILK WALK-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST AND GREASE ACCUMULATION INSIDE/ABOVE PREP/COOKING AREA AND CEILING VENT COVER ABOVE MEAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER AND AROUND STORAGE SHELVES INSIDE DELI WALK-IN COOLER. MUST STORE ITEMS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO PROPERLY STORE FOOD AND NON FOOD ITEMS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING INSIDE BAKERY STORAGE ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDERNEATH STORAGE IN REAR (GROCERY) STORAGE AREA.
  15. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED TO MANGER TO CREATE A HAVE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WORN OUT GASKET ON WALK-IN COOLER DOOR IN BAKERY.INSTRUCTED MANAGEMENT TO REPLACE GASKET AT WALK-IN COOLER DOOR IN BAKERY. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN RESTROOMS.INSTRUCTED TO CLEAN ,PAINT OR REPLACE CEILING TILES. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN WALK-IN PRODUCE COOLERS WITH FOOD DEBRIS ON FLOOR.INSTRUCTED TO CLEAN FLOORS IN WALK-IN PROUCE COOLER. CORE VIOLATION
  16. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED TO MANGER TO CREATE A HAVE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVER FOOD ITEMS ON DISPLAY IN COLD FOOD UNIT ATTHE FRONT AREA BY BAKERY AT IMPROPER TEMPERATURE SUCH AS HAM 3LBS,BACHON 2.18LBS,CHICKEN 7LBS,FETA 2LBS,BLUE CHEESES 2LBS,SEA FEST 8LBS,CHICKEN SALAD 15LB, PEPPERONI 2.65 LBS, SLICE EGGS 6.40LBS, TEMPERATURE RANGE FROM 47.2 TO 46.6 MANGER DISCARD FOOD. TOTAL OF $100.00. INFORMED ALL COLD FOOD NEED TO MAINTAIN A TEMPERATURE OF 41F OR COLDER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COLD HOLD UNIT NOT HOLDING COLD FOODS AT PROPER TEMPERATURES,INSTRUCTED MANAGEMENT TO REPAIR.TAGGED COOLER PRIORITY VIOLATION-7-38-005 CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WOMEN'S BATHROOM NOT WORKING DOOR LOCKED. NEEDS TO REPAIR.PREMISES HAS THREE OTHER WORKING STALLS.
  17. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GASKET AT BASE OF FREEZER DOOR AT WALK-IN FREEZER IN BAKERY WORN AWAY.INSTRUCTED MANAGEMENT TO REPAIR GASKET IN WALK-IN BAKERY FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CONDENSER UNIT GUARDS DUSTY IN WALK IN COOLER IN THE BAKERY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN CONDENSER UNIT GUARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS AT REAR DRY STORAGE WITH REFUSE ON FLOOR INSTUCTED MANAGEMENT TO CLEAN FLOORS
  18. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR AND EXTERIOR OF DELI/BUTCHER DISPLAY COOLER SPLASHED WITH FOOD PARTICULATES INSIDE COOLER AND FOOD ENCRUSTED ON EXTERIOR OF SLIDING DOOR.INSTRUCTED MANGEMENT TO CLEAN DELI/BUTCHER DISPLAY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED HOLES IN FLOORS AT EAST WALL/FIRST ROOM IN THE BASEMENT.INSTRUCTED MANAGEMENT TO SEAL UP HOLES IN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT FROM CEILING AT BAKERY PREP AREA.INSTRUCTED MANAGEMENT TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HANDSINK AT MEAT/ BUTCHERING AREA SLOW DRAINING.EXPOSED HANDSINK DRAIN NEEDS TO BE CLEARED OUT. OBSERVED NO GRASE TRAP UNDER THREE COMPARTMENT SINK AT BAKERY PREP AREA.INSTRUCTED MANAGEMENT TO INSTALL A GREASE TRAP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER ON THE SECOND FLOOR.INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE CLUTTER SO AS NOT TO CREATE A HARBORAGE FOR PESTS.
  19. Recent Inspection

    0 infractions

  20. Recent Inspection

    0 infractions

  21. Canvass Re-Inspection

    0 infractions

  22. Canvass Re-Inspection

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 100 LIVE SMALL FLIES ON WALLS AND CEILING IN DIFFERENT AREAS OF PREMISES (BAKERY PREP AREA, REAR PRODUCE PREP AREA AND IN REAR STORAGE AREA). INSTRUCTED MANAGER TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ALSO NOTED FRONT AND EXIT BOTTOM DOORS NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING AND CORNERS. MUST RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN BAKERY, DELI AND IN MEAT PREP AREA.----------MUST DETAIL CLEAN AND MAINTAIN OPEN PREPACKAGED DELI DISPLAY COOLER WITH DUST BUILD-UP AT DISPLAY AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DRY FOOD STORAGE, IN PRODUCE PREP AREA, BAKERY SECTION, MEAT PREP AREA, DELI PREP AREA, ELECTRICAL ROOM AND IN BASEMENT STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND BAKERY PREP AREA AND WALLS UNDERNEATH 3 COMPARTMENT SINK IN COOKING AREA.--------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION IN PRODUCE COOLER, MEAT PREP/WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE FRONT DELI/MEAT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED COLD FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR DRY FOOD STORAGE AREA AND IN BASEMENT STORAGE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION. NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE.
  23. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND FACILITY (OLIVE BAR COLD HOLDING/SELF SERVICE UNIT) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 53.2F. MUST REPAIR. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED MANAGER NOT TO USE UNTIL REPAIRED (SEE COMMENTS). CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE OLIVE BAR COLD HOLDING UNIT (WITH AN AIR TEMPERATURE OF 53.2F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: OLIVES AT 50.1F, 49.8F, 46.9F, 47.7F, 46.9F, ITALIAN EGGPLANT AT 46.3F, SAUERKRAUT AT 50.F, 50.6F, DOLMA AT 49.2F, ARTICHOKE SALAD AT 48.2F, SHRIMP SALAD AT 45.1F. ALSO NOTED PREPACKAGED COLD DELI SANDWICHES STORED AND DISPLAY FOR SALE INSIDE DISPLAY COOLER (WITH AN AIR TEMPERATURE OF 37.2F) AT IMPROPER TEMPERATURE WITH AN INTERNAL TEMPERATURE OF 52.4F, 55.0F, 48.9F, 49.5F, EGG SALAD SANDWICH AT 44.3F. ALSO FOUND CHEESE (AMBROSI GRANA PADANO) STORED AND DISPLAYED FOR SALE ON TOP OF COUNTER WITH AN INTERNAL TEMPERATURE OF 70.1F (NOTED: CHEESE PACKAGING/LABEL STATES MUST BE KEPT REFRIGERATED 34-38F). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1600.00 TOTAL WEIGHT 300 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK LOCATED IN FRONT BAKERY PREP AREA NOT MAINTAINED PROPERLY. EXPOSED HAND SINK DRAINING ONTO CLOGGED, OVER FLOWING FLOOR DRAIN IN BAKERY PREP AREA. INSTRUCTED TO REPAIR. INSTRUCTED TO TEMPORARILY USE EXPOSED HAND SINK IN REAR BAKERY PREP AREA. 2 DAY NOTICE ISSUED CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 100 LIVE SMALL FLIES ON WALLS AND CEILING IN DIFFERENT AREAS OF PREMISES (BAKERY PREP AREA, REAR PRODUCE PREP AREA AND IN REAR STORAGE AREA). INSTRUCTED MANAGER TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ALSO NOTED FRONT AND EXIT BOTTOM DOORS NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING AND CORNERS. MUST RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN BAKERY, DELI AND IN MEAT PREP AREA.----------MUST DETAIL CLEAN AND MAINTAIN OPEN PREPACKAGED DELI DISPLAY COOLER WITH DUST BUILD-UP AT DISPLAY AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DRY FOOD STORAGE, IN PRODUCE PREP AREA, BAKERY SECTION, MEAT PREP AREA, DELI PREP AREA, ELECTRICAL ROOM AND IN BASEMENT STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND BAKERY PREP AREA AND WALLS UNDERNEATH 3 COMPARTMENT SINK IN COOKING AREA.--------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION IN PRODUCE COOLER, MEAT PREP/WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE FRONT DELI/MEAT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED COLD FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR DRY FOOD STORAGE AREA AND IN BASEMENT STORAGE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION. NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE.
  24. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR SURFACES IN POOR REPAIR VARIOUS AREAS, SURFACES NOT SMOOTH AND EASILY CLEAN, BROKEN BRICK FLOOR SURFACES, INSTRUCTED TO REPAIR,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN POOR REPAIR, CHIPPING PAINT IN MEAT MARKET AREA, INSTRUCTED TO REPAINT,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NOT CLEAN AND IN POOR REPAIR IN MEAT MARKET AREA, INSTRUCTED TO CLEAN REPAIR,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DRY STORAGE AREA SOUTH EAST AREA, NOT CLEANED AND MAINTAINED, INSTRUCTED TO DO SO,
  25. License

    0 infractions

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