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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE AT SELF SERVICE SALAD SALAD STATION: 49.1F, 3LBS SEAFOOD SALAD, $28.00 48.4F, 2LBS OF CHICKEN FRIED FRITTERS, $7.00 47.8F, 4LBS OF FALAFEL, $12.00 46.0F, 2LBS OF TUNA SALAD, $14.00 46.7F, 1LBS OF IMITATION CRAB, $3.00 46.3F, 4LBS OF ORZO PASTA, $12.00 46.7F, 4LBS OF PASTA SALAD, $12.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 20LBS, AT A TOTAL VALUE OF $88.00 PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

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: UNABLE TO DETERMINE INTERNAL AMBIENT AIR THERMOMETER MEASURING DEVICE IN THE FOLLOWING AREAS: -DELI DISPLAY COOLER -SEAFOOD DISPLAY COOLER -SALAD DISPLAY COOLER -MEAT/CHEESE DISPLAY COOLER INSTRUCTED MANAGER TO PROVIDE INTERNAL AMBIENT AIR THERMOMETER MEASURING DEVICE AT SAID LOCATION FOR EASY VIEW OF INTERNAL AMBIENT AIR IN SAID AREAS. MAINTAIN AT ALL TIMES.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLER IN SMOOTHIE STATION SERVING FOOD WITHOUT WEARING HAIR RESTRAINT INSTRUCTED TO WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO IDENTIFY BACKFLOW PREVENTION DEVICE AT THE COFFEE MACHINE IN VERO AND COFFEE DEPARTMENT. INSTRUCTED MANAGER TO IDENTIFY OR INSTALL BACKFLOW PREVENTOR DEVICE AND MAINTAIN.

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: OBSERVED SMALL LEAK AT HAND SINK, INLET WATER LINE, IN BAKE SHOP PREP ROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

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: OBSERVED SMALL LEAK AT HAND SINK, INLET WATER LINE, IN BAKE SHOP PREP ROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

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.