MARIANO'S #8516 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED APPROXIMATELY 20 CLAMS WEIGHING 5LBS VALUED AT $20 WITHOUT SHELLFISH TAG. ALL SHELLFISH MUST BE STORED WITH SHELLFISH SHIPPER TAG. CLAMS WERE DISCARDED CRITICAL VIOLATION 7-38-005 (B)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 5LBS OF CHICKEN VALUED AT $10 AT 44.9F, 5LBS OF EGGS VALUED AT $5 AT 44.8F, 5LBS OF HAM VALUED AT $10 AT 47.6F AND 5LBS OF COOKED TOFU VALUED AT $10 AT 47.6, 3LBS OF ASSORTED SUSHI MAYOS VALUED AT $5 AT TEMPERATURE RANGES FROM 45.9-48.4F. A TOTAL OF APPROXIMATELY 23LBS OF FOOD VALUED AT $40 WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ABOUT 20 MUFFINS IN DISPLAY WITH INADEQUATE PROTECTION FROM CONTAMINATION FROM PUBLIC. MUFFINS NEEDED TO BE PUSHED BACK APPROXIMATELY 5.5 INCHES IN ORDER FOR SNEEZE GUARD TO BE EFFECTIVE. MUFFINS WERE MOVED UNDER SNEEZE GUARD DURING INSPECTION AND MUST BE MAINTAINED SO THAT MUFFINS ARE PROTECTED AT ALL TIMES. SERIOUS VIOLATION 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO INSPECTION SUMMARY REPORT POSTED IN STORE. GIVEN NEW INSPECTION SUMMARY REPORT AND INSTRUCTED TO POST WHERE IT IS IN VIEW OF CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE SERVICE UTENSILS NOT ALL FACING WITH HANDLES OUT. ALL SINGLE SERVICE UTENSILS NEED TO BE STORED WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR BEHIND ICE MACHINE UNCLEAN WITH DEBRIS AND STANDING WATER. CLEAN AND MAINTAIN FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR DRAIN IN PRODUCE WALK IN UNCLEAN WITH DIRT AND DEBRIS. CLEAN AND MAINTAIN FLOOR DRAINS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED LEAKING CEILING IN FRONT OF CUSTOMER SERVICE DESK. OBSERVED STAINED CEILING TILES IN HOT FOOD KITCHEN AREA. LEAKING CONDITION MUST BE REPAIRED AND CEILING TILES MUST BE REPLACE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO INTERNAL THERMOMETERS PRESENT WITHIN COOLERS IN BAKERY, DELI, MEAT AND FISH SECTIONS. INTERNAL THERMOMETERS MUST BE PLACED IN ALL DISPLAY COOLERS AND REFRIGERATION UNITS SO THAT THEY ARE OBVIOUS AND EASY TO READ. THERMOMETERS NEED TO BE CHECKED OFTEN TO INSURE THAT COOLERS ARE RUNNING AT 40F OR LESS AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL LONG STEM THERMOMETERS USED BY EMPLOYEES TO CHECK TEMPERATURES AND MAINTAIN TEMPERATURE LOGS NEED TO BE CALIBRATED ON A REGULAR BASIS TO INSURE THAT TEMPERATURE READINGS ARE ACCURATE. OBSERVED ALL EMPLOYEE THERMOMETERS WERE NOT CALIBRATED AND INACCURATE WHEN READING TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED GARBAGE AROUND DUMPSTER AREA. INSTRUCTED TO KEEP DUMPSTER AREA CLEAN AND MAINTAINED.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED GARBAGE AROUND DUMPSTER AREA. INSTRUCTED TO KEEP DUMPSTER AREA CLEAN AND MAINTAINED.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.