PASS W/ CONDITIONS
Risk 1 (High)
MARIANO'S #8520 Gets Conditional Pass on Health Inspection - Chicago Grocery store
February 10, 2017
Complaint
License #2309177
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER FINAL RINSE TEMPERATURE WAS OBSERVED AT THE BAKERY HIGH TEMPERATURE DISHMACHINE. THE FINAL RINSE TEMPERATURE FOR THE BAKERY HIGH TEMPERATURE DISHMACHINE WAS AT 169F. MANAGEMENT INSTRUCTED TO WASH AND SANITIZE ALL DISHES AND UTENSILS IN THE 3 COMPARTMENT SINK UNTIL THE DISHMACHINE IS REPAIRED AND MAINTAINING A FINAL RINSE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
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.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND SANITIZE INTERIOR PARTS AND SURFACES OF THE JUICER MACHINES IN THE PRODUCE PREP AREA AFTER USE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND SANITIZE INTERIOR PARTS AND SURFACES OF THE JUICER MACHINES IN THE PRODUCE PREP AREA AFTER USE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection