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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TCS FOODS (CHICKEN, POTATOES, VEGETABLES) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 109F-124F IN A HOT HOLDING UNIT LOCATED IN THE PREPARED FOODS/DELI MEAT PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS (COOKED SHRIMP COCKTAIL AT 52F) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE MEAT PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE OR REMINDER ON THE MENU AT THE PREPARED FOODS PREP AREA FOR THE PREPARED HAMBURGERS AND IN THE SUSHI GRAB AND GO AREA. INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A CONSUMER DISCLOSURE AND REMINDER ON THE MENU/PACKAGING OF UNDERCOOKED AND RAW TCS FOODS. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED A ONE INCH GAP AT THE BOTTOM FAR RIGHT OF THE RECEIVING EXIT DOOR LOCATED IN THE REAR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE COFFEE PREP AREA. INSTRUCTED TO LOCATE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS IN ALL FOOD PREP AREA WITH STANDING WATER AND/OR ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS THRU OUT THE FACILITY IN THE REAR DRY STORAGE AREA AND IN ALL THE FOOD PREP AREAS, UNDER AND BEHIND ALL EQUIPMENT AND UNDER ALL 3 COMPARTMENT SINKS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS IN ALL FOOD PREP AREA WITH STANDING WATER AND/OR ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS THRU OUT THE FACILITY IN THE REAR DRY STORAGE AREA AND IN ALL THE FOOD PREP AREAS, UNDER AND BEHIND ALL EQUIPMENT AND UNDER ALL 3 COMPARTMENT SINKS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.