MARIANO'S FRESH MARKET #8503 Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated in walk in cooler(deli walk in cooler), must properly date food items in walk in cooler(deli walk in cooler).

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Caulk around exposed hand sink in bakery prep area, in state of disrepair, shall be repaired/replaced, caulk around 3 compartment in hot food section of kitchen prep area(deli/sweet shop). Cabinet by ice machine in coffee station, had exposed raw wood, shall be repaired/replaced.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of ice machine(exterior), in coffee station area not clean, need detailed cleaning(crevices), walk in cooler shelving/racks in meat department not clean, had excess dirt/food debris build up, need detailed cleaning(crevices). Prep tables lower shelving in kitchen prep areas not clean, need detailed cleaning(crevices), produce shelving/racks not clean, had excess dirt build up, needs detailed cleaning(crevices).

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under cooking equipment, heavy equipment in deli/kitchen prep area not clean, had excess debris/grease build up, needs detailed cleaning(corners). Floors in walk in coolers under shelving/pallets not clean, need detailed cleaning, floors in receiving areas under shelving/racks not clean, had excess debris build up, need detailed cleaning(corners). Floors in dairy walk in cooler not clean, had excess dirt build up, needs detailed cleaning(corners).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under cooking equipment, heavy equipment in deli/kitchen prep area not clean, had excess debris/grease build up, needs detailed cleaning(corners). Floors in walk in coolers under shelving/pallets not clean, need detailed cleaning, floors in receiving areas under shelving/racks not clean, had excess debris build up, need detailed cleaning(corners). Floors in dairy walk in cooler not clean, had excess dirt build up, needs detailed cleaning(corners).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.