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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.112 OBSERVED HIGH TEMPERATURE DISH MACHINE LOCATED IN THE BAKERY DEPARTMENT NOT ADEQUATELY SANITIZING WITH A FINAL RINSE TEMPERATURE AT 90F (PER GAUGE). INSTRUCTED TO DISCONTINUE USE, REPAIR AND ALWAYS MAINTAIN AN ADEQUATE SANITIZING FINAL RINSE HOT WATER TEMPERATURE OF 180F AT ALL TIMES. HT DISH MACHINE 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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 OBSERVED TCS FOODS (RAW SUSHI) AT INADEQUATE COLD HOLDING TEMPERATURES IN A COLD HOLDING UNIT IN THE CUSTOMER SERVICE AREA. AT THE TIME OF THE INSPECTION, RAW SUSHI TEMPERATURES RANGED BETWEEN 50F-55F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 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.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: 3-501.19 OBSERVED ADEQUATE RECORDS NOT AVAILABLE FOR TODAY'S DATE (3/27/25) FOR INSPECTOR'S REVIEW FOR TCS FOODS THAT ARE HELD USING TIME AS A TEMPERATURE CONTROL (COOKED PIZZA). AT THE TIME OF THE INSPECTION MANAGER PRESENTED A RECORD FOR THE DATES OF 3/26/25 AND 3/25/25. INSTRUCTED TO DISCARD SAID TCS FOODS AND ALWAYS MAINTAIN ADEQUATE UP TO DATE LOGS AT ALL TIMES FOR ALL TCS FOODS THAT ARE HELD AS TIME FOR TEMPERATURE CONTROL. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 75 LIVE SMALL FLIES ON THE WALLS AND MULTIPLE BOXES PLUS FLYING AROUND THE BAKERY PREP AREA. OBSERVED ABOUT 10 RODENT DROPPINGS IN THE REAR DRY STORAGE AREA ALONG THE WALL. INSTRUCTED TO ELIMINATE PEST 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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED BAKERY FOOD HANDLERS WITH CAPS ON HOWEVER THEIR HAIR WAS NOT PROPERLY RESTRAINED, HAIR WAS LOOSE OUTSIDE OF THE CAPS. INSTRUCTED TO ALWAYS PROPERLY RESTRAIN HAIR AT ALL TIMES IN ALL FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.13 OBSERVED NO HIGH TEMPERATURE DISHMACHINE TEST STRIPS OR IREVERSIBLE THERMOMETAR ON SITE TO PROPERLY TEST THE HIGH TEMPERATURE DISH MACHINES ON SITE. INSTRUCTED TO PROVIDE HIGH TEMPERATURE DISHMACHINE TEST STRIPS (THAT MEASURE THE SURFACE TEMPERATURE OF 160F) AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 OBSERVED THE DELI MEAT AND CHEESE SLICERS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AFTER EACH USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 OBSERVED THE DELI MEAT AND CHEESE SLICERS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AFTER EACH USE.

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.