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

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 1-28-15 INSP #218 #29 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. DISCONTINUE HANDLING OPEN FOODS IN CHEESE SECTION DUE TO NO HANDSINK TO WASH HANDS. REMOVE ALL PREPING EQUIPMENT FROM AREA INSTRUCTED MANAGER TO REMOVE ALL PREPING AND PACKAGING EQUIPMENT FROM AREAS. CRITICAL VIOLATION 7-42-090 CITATION ISSUED PREVIOUS SERIOUS VIOLATION NOT CORRECTED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: SEE VIOLATION #14

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.