MARIANO'S Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: FOUND INADEQUATE HOT AND COLD FOOD TEMPS OF TCS FOODS ON THE HOT BAR AND SALAD BAR AS DESCRIBED IN VIOLATIONS #21 AND #22. INSTRUCTED THE PIC TO ENSURE HOT AND COLD FOODS ARE BEING HELD AT PROPER TEMPERATURES AT ALL TIMES. PRIORITY FOUNDATAION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURE. COOKED CHICKEN TENDERS WERE AT 116F; INSTRUCTED THE PIC THAT ALL HOT FOOD HOLDING MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005 ISSUED. FOOD DISGARDED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER TEMPERATURE ON THE SALAD BAR. FOUND TUNA AND COTTAGE CHEESE AT 48F ON THE SALAD BAR. INSTRUCTED THE PIC THAT ALL TCS FOODS MUST BE AT 41F OR BELOW AT ALL TIMES WHILE ON DISPLAY FOR SERVICE. PRIORITY VIOLATION 7-38-005 ISSUED. FOOD DISGARDED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO TEMPERATURE MEASURING DEVICE IN THE REFRIGERATION UNIT AT THE JUICE BAR AND SWEET STATION; INSTRUCTED TO PROVIDE THERMOMETERS FOR UNITS WITHOUT THEM.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND MISSING COVERS AT THE DISPLAY CASE LEAVING FOOD UNPROTECTED FROM CUSTOMER CONTAMINATION. TWO MISSING COVERS FOR FRESH MUFFINS AT DISPLAY CASE USED FOR SELF SERVICE. MUST REPLACE COVERS SO THAT PRODUCTS ARE PROTECTED FROM CONTAMINATION AT ALL TIMES. PRIORITY VIOLATION 7-38-005 ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND PAPER CUPS INSIDE OF ICE MACHINE IN VERO AREA (COFFEE AND GELATO) HOLDING UP THE ICE TRAY UNDERNEATH THE CONDENSER. INSTRUCTED TO REMOVE PAPER CUPS AND TO REPAIR TRAY IN MACHINE. DISGARD ICE AND REFRAIN FROM USING MACHINE UNTIL REPAIRED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND SOME PREP COOLER RUBBER GASKETS AT THE COOLER DOORS IN POOR REPAIR; MUST REPAIR/REPLACE WHERE NEEDED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZERS IN THE KITCHEN COOKING AREA, BAKERY AREA, JUICE BAR AND VERO AREA. CLEAN ALL ROLLING CARTS IN THE BAKERY AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND THE FAUCET NECK OF THE THREE COMP SINKS IN THE PRODUCE PREP AREA LEAKING; REPAIR FAUCET NECKS. FOUND A LEAK UNDERNEATH THE WASH COMPARTMENT OF THE THREE COMP SINK IN THE BAKERY AREA; REPAIR LEAK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND THE FAUCET NECK OF THE THREE COMP SINKS IN THE PRODUCE PREP AREA LEAKING; REPAIR FAUCET NECKS. FOUND A LEAK UNDERNEATH THE WASH COMPARTMENT OF THE THREE COMP SINK IN THE BAKERY AREA; REPAIR LEAK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.