MARIANO'S #8520 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED ROTISSERIE CHICKENS IN HOT HOLDING CUSTOMER AREA INTERNAL TEMPERATURES RANGING FROM 100.1-117.2F DURING THIS INSPECTION. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOODS. APPROX: 14#'S AS PER MANAGER.APPROX: DOLLAR VALUE $55.00. INSTRUCTED MANAGER TO MONITOR,MANTAIN ALL COLD FOODS AT 40F OR BELOW AND ALL HOT FOODS AT 140F OR ABOVE. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BLACKENED CAULK ABOVE THE 3 COMPARTMENT SINK AT DELI AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.

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: FAN COVERS INSIDE THE WALK-IN-COOLERS ARE DUSTY.INSTRUCTED TO CLEAN AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNT-OUT LIGHT BULBS INSIDE THE DELI WALK-IN-COOLER AND ABOVE THE COOKING EQUIPMENTS SAME AREA AND MAINTAIN.

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: REPLACE BURNT-OUT LIGHT BULBS INSIDE THE DELI WALK-IN-COOLER AND ABOVE THE COOKING EQUIPMENTS SAME AREA AND MAINTAIN.

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.