MAR 28
2013
PASS W/ CONDITIONS
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TONY'S ITALIAN BEEF.
YOUR CALL. 67/100
4100 W MADISON ST · WEST GARFIELD PARK, CHICAGO
Last inspected March 28, 2013 · passed with conditions
4 of 7 inspections passed, 2 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
4 passed · 1 w/ conditions · 2 failed
VIOLATIONS
25
includes 4 critical
RECORDS COVER
2 YEARS
since Sep 2010
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES OR CERTIFIED MANAGER IN DUTY AS REQUIRED WITH A VALID CERTIFICATE. SERIOUS CITATION GIVEN 7-38-012
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND MAINTAIN BOTH HOODS PIPES UNDERNEATH HOOD,INTERIOR BOTTOM OF FRYERS AND CABINETS UNDERNEATH TO REMOVE GREASE. CLEAN EXTERIOR SIDES OF COOKING EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN THE FLOORS IN UNDER THE HEAVY EQUIPMENT AND ALONG THE WALLS AND INNTHE CORNERS. REMOVE THE ICE FROM THE FLOOR IN THE WALKIN COOLER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE CONDENSER IN THE WALKIN FREEZER IN POOR REPAIR. NEED TO HAVE IT SERVICED . WHEN ON DEFROST MODE LEAKS WATER ON TO THE FLOOR MUST REPAIR OR REPLACE IT.
LINEN: CLEAN AND SOILED PROPERLY STORED
FOUND A LARGE AMOUNT OF SOILED WIPING CLOTHS SETTING OUT. MUST WASH THEM. NEED TO KEEP THE WIPINGS CLOTHS THAT ARE BEING USED IN A SANITIZING SOLUTION.
OCT 52012FAILED11 violations2 CRITICALDETAILS
OCT 5
2012
FAILED
11 violations2 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED EIGHTY MOUSE DROPPINGS ON FLOOR BY EMPTY ICE CREAM FREEZER IN FRONT AREA, ON FLOOR IN CORNER BY UTILITY SINK, IN OFFICE AREA ON FLOOR AND CLOSET NEXT TO WASHROOM. MUST CLEAN ALL AFFECTED AREAS. HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK. ALSO OBSERVED OPEN BAIT ON FLOORS IN CORNER AREAS AROUND AND BEHIND EQUIPMENT; INSTRUCTED TO REMOVE; BAIT MUST BE STORED IN ENCLOSED BAIT BOXES. FRONT AND REAR ENTRANCE DOORS NOT COMPLETELY RODENT PROOFED AT BOTTOM; MUST SEAL OPENINGS OBSERVED.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OBSERVED TALL WEEDS ALONG FENCE IN ENCLOSED AREA WHERE DUMPSTER LOCATED; MUST REMOVE TO AVOID RODENT HARBORAGE.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES OR CERTIFIED MANAGER IN DUTY AS REQUIRED WITH A VALID CERTIFICATE. ONE PERSON ON DUTY AT THIS TIME HAS A STATE OF ILLINOIS CERTIFICATE ISSUED 4/2011. MUST PROVIDE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND MAINTAIN BOTTOM CABINETS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED DETAIL CLEANING IN AFFECTED AREAS MENTIONED ABOVE IN VIOLATION #18 AND AROUND, UNDER AND BEHIND KITCHEN EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS NEAR EXPOSED HANDSINK AND HOT HOLDING UNIT. REPLACE WATER STAINED CEILING TILES WHERE NEEDED.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELDS NEEDED FOR LIGHTS IN VENTILATION SYSTEM ABOVE COOKING EQUIPMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING BACKFLOW DEVICE ABOVE UTILITY SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE ALL UNNECESSARY CLUTTER FROM REAR STORAGE ROOM; ORGANIZE AND MAINTAIN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE HANDLING FOOD.
NO SMOKING REGULATIONS
EVIDENCE OF SMOKING ON PREMISES. ASHES OBSERVED IN WASHROOM ON FLOOR, TOILET AND IN SINK OF WASHROOM; INSTRUCTED TO CLEAN. CIGARETTES AND AN ASHTRAY WITH BUTTS WERE IN OFFICE ON FILE CABINET. INSTRUCTED THAT SMOKING MUST BE DONE OUTSIDE OF ESTABLISHMENT FIFTEEN FEET AWAY FROM THE ENTRANCE.
APR 122011PASSED4 violationsDETAILS
APR 12
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN AND MAINTAIN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE. CLEAN EXTERIOR SIDES OF COOKING EQUIPMENT. SMALL AMOUNT OF GREASE IN HOODED AREA ABOVE COOKING EQUIPMENT; CLEAN TO REMOVE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER STAINED CEILING TILES WHERE NEEDED.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD FOR LIGHTS NEAR WALK-IN FREEZER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. UTILITY SINK CLOGGED; UNCLOG.
show all 7 inspections →
SEP 152010FAILED5 violations2 CRITICALDETAILS
SEP 15
2010
FAILED
5 violations2 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE RUNNING HOT AND COLD WATER AT TOP LOADING SOFT SERVE MACHINE
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST HAVE RUNNING HOT WATER AT TIME OF INSPECTION
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST ADJUST THRESHOLD AT FRONT DOOR ENTRY AREA
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL DIRTY LIGHT SHIELDS IN KITCHEN PREP AREA
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. MUST PROVIDE PLUMBING TO DIPPER WELL, AT HAND PACK ICE CREAM FREEZER
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →