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

FOOD SEPARATED AND PROTECTED - Comments: 3-302.11 (A:1-2) OBSERVED READY TO EAT SHRIMP NOT PROPERLY SEGREGATED FROM RAW FISH AND SOME READY TO EAT SHRIMP TOUCHING RAW FISH IN THE REACH IN COOLER OF THE MEAT DEPARTMENT. INSTRUCTED MANAGER TO DISCARD CONTAMINATED READY TO EAT SHRIMP AND PLACE A HIGHER PARTITION BETWEEN READY TO EAT SEAFOODS AND RAW SEAFOODS. MANAGER CORRECTED DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.112(A:1&2_ OBSERVED THE PREPARED FOODS HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING WITH A HOT WATER FINAL RINSE TEMPERATURE OF 160F. INSTRUCTED TO ALWAYS MAINTAIN ALL HIGH TEMPERATURE DISH MACHINES FINAL RINSE AT 180F-194F FOR HOT WATER SANITIZING AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 3 LIVE LARGE FLIES ON THE WALL LOCATED IN THE MEAT DEPARTMENT FOOD PREP AREA, ABOUT 5 LIVE SMALL FLIES FLYING AROUND AND ON BOXES BY THE SHELVES LOCATED IN THE REAR BY THE EXIT DOOR, AND ABOUT 2 LIVE LARGE FLIES AND ABOUT 25 LIVE SMALL FLIES FLYING AROUND AND ON THE WALLS OF THE PREPARED FOODS PREP AREA. INSTRUCTED TO ELIMINATE LIVE LARGE AND SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED BROKEN AND STAINED CEILING TILES IN THE PREPARED FOODS PREP AREA. INSTRUCTED TO REPLACE AND/OR CLEAN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 OBSERVED FOOD DEBRIS ON THE MEAT SLICERS, AND EXCESSIVE GREASE AND DIRT DEBRIS ON THE WALLS UNDER ALL 3 COMPARTMENT SINKS, OBSERVED A BLACK SUBSTANCE ON THE CEILING ABOVE THE 3 COMPARTMENT SINK LOCATED IN THE MEAT PREP COOLER. INSTRUCTED TO CLEAN AND SANITIZE ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED NO HOT OR COLD RUNNING WATER AT THE PORTABLE HAND WASHING SINK LOCATED IN THE CHEESE PREP AREA. INSTRUCTED TO ALWAYS SUPPLY HOT AND COLD RUNNING WATER AT PORTABLE HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED HOT AND COLD RUNNING WATER BY THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED NO HOT OR COLD RUNNING WATER AT THE PORTABLE HAND WASHING SINK LOCATED IN THE CHEESE PREP AREA. INSTRUCTED TO ALWAYS SUPPLY HOT AND COLD RUNNING WATER AT PORTABLE HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED HOT AND COLD RUNNING WATER BY THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.