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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 REACH IN COOLERS NOT MAINTAINING THE PROPER TEMPERATURE OF 40F OR BELOW. AT THE TIME OF INSPECTION AMBIENT AIR TEMPERATURES WERE 50.4F FOR PREPARED SANDWICH REACH IN COOLER AND 47.5F FOR DELI REACH IN COOLER. AT THE TIME OF INSPECTION POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) WERE IN SAID COOLERS. INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR BELOW AT ALL TIMES. 2 UNITS TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) AT IMPROPER TEMPERATURES; 1 LB OF BEEF AT 57.5F VALUED AT $11, 1/2LB OF CHEESE AT 54F VALUED AT $3, 1LB OF HAM AT 54F VALUED AT $4, 1LB OF SALAMI AT 53F VALUED AT $6, 9 LBS OF BAKED BEANS AT 53.1F VALUED AT $45, 46 LBS OF COOKED CHICKEN BREAST AT 54.5F VALUED AT $138, 7 LBS OF COOKED POTATOES AT 52F VALUED AT $34, 6LBS OF BAKED HAM AT 53F VALUED AT $43, 18LBS OF COOKED PASTA AT 54.8F VALUED AT $90, 7LBS OF COOKED VEGETABLES AT 49.6F VALUED AT $40, 18 LBS OF COOKED SALMON AT 56F VALUED AT $72, 63 LBS OF COOKED CHICKEN AT 54F VALUED AT $190, AND 7LBS OF SOUR CREAM MAC N CHEESE AT 48.1F VALUED AT $27.00. MANAGER VOLUNTEERINGLY DISCARDED AND DENATURED SAID ITEM. ITEMS WERE IN REACH IN COOLERS THAT WERE NOT MAINTAINING 40F OR BELOW DURING INSPECTION. AMBIENT AIR TEMPERATURES FOR REACH IN COOLERS WAS 50.4F AND 47.5F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK AT THE SMOOTHIE PREP COUNTER WITHOUT HOT WATER. INSTRUCTED TO USE HANDSINK AT CHEESE, SUSHI OR SNACK PREP AREA LOCATED 10 FEET AWAY AND TO MAINTAIN EXPOSED HAND SINK WITH HOT WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ALL COOKING EQUIPMENT (STOVE, OVEN, HOT HOLDING UNITS )IN THE PREPPED FOODS PREP AREA ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED FLOOR WITH ACCUMULATED FOOD DEBRIS IN THE BAKERY, PREPARED FOOD PREP AND MEAT PREP AREAS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED FLOOR WITH ACCUMULATED FOOD DEBRIS IN THE BAKERY, PREPARED FOOD PREP AND MEAT PREP AREAS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.