MARIANO'S FRESH MARKET #8503 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING COLD HOLDING TEMPERATURE, FOUND DELI DISPLAY COOLER, AND PACKAGED SEAFOOD COOLER AT 51.3-56.7F. COOLER IS USED TO HOLD PERISHABLES. INSTRUCTED TO KEEP SUCH COOLERS AT 40F OR LOWER. COOLERS ARE TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED, CRITICAL CITATION ISSUED 7-38-005

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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 5 LBS OF PACKAGED RAW FISH STORED AT 52.3F IN SAID COOLER. INSTRUCTED TO KEEP SUCH FOODS AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005. FOOD DISCARDED VALUED AT $40.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SPRAY FOOD BOTTLES NOT LABELED, INSTRUCTED TO LABEL.

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: DAMAGED PREP COOLER DOOR GASKETS AT SUSHI STATION, INSTRUCTED TO REPAIR.

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: BOTTOM SHELF OF DRAWER COOLER NOT CLEAN. STANDING WATER AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENT IN PREP KITCHEN WITH HEAVY DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN. FLY TRAP IN DELI STATION AREA. INSTRUCTED TO REMOVE AND KEEP VENTS CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WEAK HOT WATER PRESSURE AT HAND WASH SINK, LEAKY CONDENSATION LINES IN WALK-IN COOLERS, INSTRUCTED TO REPAIR AND PROVIDE WATER UNDER CITY PRESSURE AT HAND SINKS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: SEVERAL COOLERS AT FRESH MEAT STATION MISSING A THERMOMETER, NO METAL STEM THERMOMETER WITH FOOD HANDLERS, INSTRUCTED TO OBTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL ITEMS ( CELL PHONE ) STORED ON PREP TABLES, INSTRUCTED TO KEEP OFF.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL ITEMS ( CELL PHONE ) STORED ON PREP TABLES, INSTRUCTED TO KEEP OFF.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.