MARIANO'S #8527 UKRANIAN VILLAGE Gets Conditional Pass on Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 PIC DOESN'T HAVE A CERTIFIED FOOD MANAGER'S CERTIFICATE. MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-012)(COS)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WITH A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (SLICING DELI MEATS, CHICKEN, RIBS, SOUPS, ETC.)MANAGER ARRIVED ON SITE AT 9:44 A.M.MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)(COS)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (B-D): MUST REPAIR OR REPLACE COLD RUNNING WATER FAUCET AT FIRST SINK IN EMPLOYEES WOMEN'S TOILET ROOM, IN POOR REPAIR, SLOW DRAIN AT HAND SINKS IN HOT HOLDING FOODS PREP AREA AND DISH WASHING AREA, LEAKY PIPE AT HAND SINK IN MEAT PROCESSING AREA.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN DELI,SUSHI,BAKERY.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 : MUST REPAIR OR REPLACE GAP IN CENTER LOWER PART OF FRONT DOUBLE ENTRY DOOR.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES IN HOT FOOD DISH WASHING AREA.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A,C)**C**: MUST INVERT SINGLE SERVING TRAYS IN HOT FOOD AND BAKERY TO PREVENT CROSS CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 : MUST REPAIR OR REPLACE WORN/DEEP GROOVES ON CUTTING BOARDS IN PRODUCE PREP AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 : MUST REPAIR OR REPLACE CRACKED FOOD STORAGE CONTAINER IN CHEESE PREP AREA TO BE IN GOOD REPAIR.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN SUSHI ,CHEESE ,DAIRY WALK IN COOLER,MEAT PROCESSING PREP AREA,PRODUCE WALK IN COOLER,FROZEN FOOD WALK IN FREEZER AND PROVIDE ADEQUATE SHELVING UNITS.MUST ELIMINATE CARDBOARD FROM SHELVING UNITS IN BAKERY PREP AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING UNIT IN HOT FOOD FOODS PREP AREA.

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(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL EQUIPMENT IN ALL PREP AREAS.MUST CLEAN DUST BUILD UP FROM MENU BOARDS & WINDOW SILLS IN STARBUCKS AND FANGUARD COVERS IN ALL WALK IN COOLERS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 : MUST REPAIR OR REPLACE LEAKY CONNECTIONS UNDERNEATH 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.

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: 6-201.13 : MUST REPAIR OR REPLACE DAMAGED WALL TILE IN HOT FOOD PREP AREA,HOLE IN WALL & DAMAGED WALL BASE OUTSIDE OF WALK IN FREEZER IN BAKERY AREA,BROKEN FLOOR TILES IN MEAT PROCESSING AREA & PRODUCE WALK IN COOLER,PRODUCE PREP AREA & ONLINE ORDER- WALL BASES & WALL DAMAGED.MUST GROUT FLOOR IN HOT FOODS DISH WASHING AREA,MEAT PROCESSING AREA.

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: 6-201.17 : MUST CLEAN EXCESSIVE DUST BUILD UP FROM WALLS AND CEILINGS THROUGHOUT ALL PREP AREAS AND WALK IN COOLERS AND MOLD BUILD UP ON WALLS AROUND SINK IN DELI DISH WASHING AREA.

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: 6-501.13 : MUST CLEAN EXCESSIVE GREASE,FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP AREAS,WALK IN COOLERS AND FREEZERS AND FLOOR DRAINS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: : 6-202.11 : MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN HOT FOODS,BAKERY WALK IN FREEZER,MEAT PROCESSING WALK IN COOLER,FROZEN FOODS WALK IN FREEZER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: : 6-202.11 : MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN HOT FOODS,BAKERY WALK IN FREEZER,MEAT PROCESSING WALK IN COOLER,FROZEN FOODS WALK IN FREEZER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.