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

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED NO HOT RUNNING WATER AT 3- COMPARTMENT SINKS 5 OUT OF 8 FOR MANUAL WASHING OF MULTIUSE UTENSILS THIS SHOULD BE ACCOMPLISHED BY THE USE OF WARM WATER AT A TEMPERATURE OF 110.0F - 120.0F,BUT OBSERVED WATER TEMPERTURES OF 3- COMPART MENT SINKS AT MEAT DEPT.86.9F,FISH DEPT.83.0F,BAKERY DEPT 86.0F,PRODUCE PREP AREA 88.5F,COFFEE 87.2F.INSTRUCTED MANAGER TO HAVE MULTIUSE UTENSILS WASHED,RINSED AND SANITIZED AT THE OTHER SINKS THAT HAVE HOT RUNNING WATER.(CRITICAL 7-38-030)

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER IN SUSHI PREP,VEGAN PREP AND POPCORN PREP AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN PRODUCE PREP AREA,DELI WALK IN COOLER .MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON VEGAN FRYER.WORN DOOR GASKETS ON SMOOTHIE PREP COOLER,POP CORN PREP COOLER,LOOSE CAULKING IN HOT FOODS HOT HOLDING UNIT,BROKEN GLASS ON SUSHI TABLE TOP DISPLAY UNIT,CRACKED SNEEZE GUARD ON HOT FOOD HOLDING UNIT.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM DELI PREP-CAN OPENER,DELI WALK IN COOLER FAN GUARDS AND SHELVING UNITS,HOT FOODS PIZZA CABINET & FOOD DRAWER,VEGAN FOOD PREP DRAWERS AND CABINETS,HOT PREP WALK IN COOLER FAN GUARDS AND CHICKEN WALK IN COOLER FAN GUARDS,MEAT DEPT-GRILL TABLE,MEAT WALK IN COOLER- FAN GUARDS,FISH DEPT WALK IN COOLER- FAN GUARDS,BAKERY-ROLLING CARTS,BAKERY WALK IN COOLER SHELVING UNITS AND FAN GUARDS,PRODUCE PREP AREA-FAN GUARDS AND CAN OPENER,DAIRY WALK IN COOLER-FAN GUARDS,SHELVING UNITS,MILK CARTS,OYSTER BAR-COOLER AND SHELVING UNITS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,BEHIND DELI PREP AREA UNDER DISPLAY UNITS,HOT FOOD PREP BEHIND COOKING EQUIPMENT,SUSHI PREP AREA ,OYSTER BAR,DAIRY WALK IN COOLER.

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: MUST REPAIR OR REPLACE STAINED CEILING TILES IN BAKERY AREA,DELI PREP AREA REAR,HOT PREP AREA.MUST CLEAN DUST AND DEBRI FROMHOT PREP LIGHT SHIELDS AND CEILING PANELS,MEAT WALK IN COOLER -LIGHT SHIELDS,MEAT WALK IN COOLER-LIGHT SHIELDS,FISH WALK IN COOLER - LIGHT SHIELDS,STAFF TOILETROOM LIGTS AND VENTILATION VENTS,DAIRY WALK IN COOLER-CEILING .MUST ADJUST THRESHOLD AT GARBAGE MAN DOOR

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHTS AT HOOD IN HOT FOOD PREP AREA,SOUP KETTLE HOT HOLDING UNIT,BAKERY WALK IN FREEZER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHTS AT HOOD IN HOT FOOD PREP AREA,SOUP KETTLE HOT HOLDING UNIT,BAKERY WALK IN FREEZER.

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.