MARIANO'S #8520 Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH MACHINE IN PREPARED FOODS DEPARTMENT NOT SANITIZING PROPERLY. RINSE AT 130 DEGREES, HOT WATER SANITIZING MUST BE AT 180 DEGREES. MUST DISCONTINUE USE OF MACHINE UNTIL CORRECTED AND MAINTAINING 180 DEGREES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. IMPROPER SANITIZING RINSE.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND THE FOLLOWING HANDWASHING ISSUES: DISCONTINUE HANDLING OPEN FOODS IN CHEESE SECTION DUE TO NO HANDSINK TO WASH HANDS. REMOVE ALL PREPING EQUIPMENT FROM AREA. FOUND HANDSINK IN FRONT SMOOTHIE AREA OBSTRUCTED TWICE. INSTRUCTED MANGER TO HAVE HANDSINK FREE OF ALL EQUIPMENT. HANDSINK IN FRONT COFFEE STATION IN POOR REPAIR. HOT WATER TURNED OFF AT BOTTOM DUE TO LEAK AT P-TRAP. INSTRUCTED TO CORRECT. NO HANDWASHING AT COFFE STATION WHILE HANDLING MONEY AND FOOD ITEMS. NO HANDWASHING IN ALL SERVICE DEPARTMENT PRIOR TO PUTTING ON GLOVES. INSTRUCTED MANGER TO PROPERLY WASH HANDS WHEN HANDLING MONEY AND FOOD, WHEN CHANGING TASK PRIOR TO GLOVE USAGE. CORRECT AND MAINTAIN ALL ISSUES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDWASHING FACILITIES NOT MAINTAINED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE MACHINE IN SEAFOOD/MEAT DEPARTMENT NOT CLEAN. LARGE AMOUNTS OF PINK SUBSTANCE AT THE ICE CHUTE. INSTRUCTED MANGER TO WASH, RINSE AND SANITIZE ICE MACHINE AND MAINTAIN CLEAN AT ALL TIMES TO KEEP ICE PROTECTED. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED FOOD NOT PROTECTED.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: RECEIVING BACK DOOR NOT RODENT PROOFED. DOOR IN POOR REPAIR. GAPS AT BOTTOM AND IN THE CENTER WHERE BOTH DOORS MEET. INSTRUCTED TO REPAIR AND MAINTAIN DOORS SEALED. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTER OPENINGS NOT PROTECTED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR FROM REPORT #1496973 9-22-14 INSP #396 NOT CORRECTED. #38 NO EXPOSED HANDSINK AT THE POPCORN/CHOCOLATE DIPPED STRAWBERRY PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN. INSTRUCTED MANAGER TO CORRECT VIOLATION AND MAINTAINN AT ALL TIMES. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINOR VIOLATION NOT CORRECTED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS NEEDED AT REACH IN COOLER IN COFFEE AREA. MUST REPLACE 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: INTERIOR OF WALK IN COOLERS/FREEZERS IN NEED OF CLEANING, INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING, COOKING EQUIPMENT AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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: FLOORS IN ALL SERVICE DEPARTMENTS IN NEED OF CLEANING IN CORNERS UNDER AND AROUND ALL EQUIPMENT. BACK STOCK ROOM ALL AREAS IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL PALLETS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: WALLS IN GARBAGE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN GARBAGE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.