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

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED TWO OF THE THREE COMPARTMENT SINKS LOCATED BEHIND THE RAW MEAT COUNTER AND LOCATED IN THE REAR RAW MEAT PREP AREA ARE NOT REACHING THE REQUIRED HOT WATER TEMPERATURE OF 110F. HOT WATER TEMPERATURES OF BOTH THREE COMPARTMENT SINKS IN THE RAW MEAT DELI AND REAR RAW MEAT PREP AREA RANGED FROM 92F-93.3F AT THE TIME OF INSPECTION. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL UTENSILS AT THE THREE COMPARTMENT SINKS IN THE DELI PREP AREA WHERE HOT WATER TEMPERATURE IS ABOVE 110F. OBSERVED A BUSTED SEAM WITH WATER ACTIVELY DRIPPING ONTO THE FLOOR ON THE MIDDLE COMPARTMENT OF THE THREE COMPARTMENT SINK LOCATED IN THE RAW MEAT PREP AREA REAR. INSTRUCTED TO REPAIR AND MAINTAIN ALL. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED AIR CURTAINS IN POOR REPAIR LOCATED IN THE PRODUCE WALK IN COOLER. INSTRUCTED TO 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: OBSERVED SLIGHTLY DIRTY CONTAINERS WITH CHOCOLATE BATTER ON THE CONTAINER STORED WITH CLEAN CONTAINERS LOCATED ON THE SHELF OVER THE THREE COMPARTMENT SINK IN THE BAKERY PREP AREA. INSTRUCTED TO MAKE SURE ALL EQUIPMENT/UTENSILS ARE PROPERLY WASHED, RINSED AND SANITIZED BEFORE STORING WITH CLEAN EQUIPMENT/UTENSILS AND MAINTAIN. OBSERVED A ACCUMULATED WHITE/PINKISH SUBSTANCE IN THE ICE MACHINE LOCATED IN THE COFFEE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES LOCATED IN THE JUICING PREP AREA IN THE REAR. INSTRUCTED TO REPLACE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE PRODUCE WALK IN COOLER, BEHIND THE RAW MEAT DELI COUNTER, IN THE RAW MEAT WALK IN COOLER, IN THE JUICING PREP AREA LOCATED IN THE REAR, IN THE COFFEE PREP AREA AND IN THE DELI/PREPARED FOODS PREP AREA ARE IN NEED OF CLEANING ALONG ALL OF THE WALLS AND IN ALL CORNERS TO REMOVE FOOD AND DIRT DEBRIS. OBSERVED STANDING WATER UNDER A OVEN LOCATED IN THE PREPARED FOODS PREP AREA. INSTRUCTED TO REMOVE STANDING WATER AND CLEAN ALL FLOORS IN SERVICE PREP AREAS AND MAINTAIN. OBSERVED MINOR CLEANING OF FLOORS IS NEEDED UNDER AND BEHIND ALL HEAVY EQUIPMENT LOCATED IN THE PREPARED FOODS PREP AREA. OBSERVED FLOOR DRAINS THRU OUT SERVICE FOOD PREP AREAS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED WALLS UNDER THE THREE COMPARTMENT SINKS LOCATED IN THE JUICING PREP AREA AND IN THE RAW MEAT DELI AREA REAR ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED WET DIRT DEBRIS. OBSERVED ACCUMULATED DUST ON ALL VENTILATION IN ALL OF THE FOOD PREP AREAS THRU OUT THE FACILITY. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED WALLS UNDER THE THREE COMPARTMENT SINKS LOCATED IN THE JUICING PREP AREA AND IN THE RAW MEAT DELI AREA REAR ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED WET DIRT DEBRIS. OBSERVED ACCUMULATED DUST ON ALL VENTILATION IN ALL OF THE FOOD PREP AREAS THRU OUT THE FACILITY. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.