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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN REFRIGERATED SALAD BAR PREP AREA NOT ACCESSIBLE. ACCESS TO THE SINK WAS OBSTRUCTED BY BROOMS AND A WHEELED FOOD TRAY THAT HELD SALAD BAR FOOD ITEMS. THERE WAS ALSO A PLASTIC CONTAINER OF LIQUID DISINFECTANT CLEANSER THAT THE PRODUCE MANAGER STATED IS USED TO DISINFECT CUTTING BOARDS. INSTRUCTED THAT HAND SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE STANDING HOT-HOLDING CABINET UNIT: MEATLOAF AT 111.7F (7LBS), COD FISH FILET 107.8F (14LBS), MAC & CHEESE 114.6F (30LBS), FRIED CHICKEN 104.2F (8LBS), SOY SALMON FILETS 119.1F (15LBS), CHICKEN NUGGET 114F (10LBS), PORK EGGROLLS 123.6F (7LBS), CHICKEN EGGROLLS 116F (5LBS), AND CHICKEN TENDERS 118.5F (8LBS). FOOD EMPLOYEES IMMEDIATELY AND VOLUNTARILY DISPOSED OF 104LBS OF PRODUCTS WORTH $830.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED TEMPERATURE OF STANDING HOT-HOLDING CABINET STORED IN THE PREP AREA BEHIND THE DELI COUNTER TO BE IMPROPER AT 110F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 135F AND BELOW. TAG WAS PLACED ON HEATED HOLDING CABINET. PRIORITY VIOLATION #7-38-005. CITATION ISSUED UNDER VIOLATION #21.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD STORED IN CONTAINERS IN THE COOLER THAT HOLDS COLD DELI FOODS WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED AN ACCUMULATION OF DUST AND FOOD DEBRIS UNDER SHELVES AND TABLETOP EQUIPMENT IN THE PREP AREAS. MUST DETAIL CLEAN ALL AREAS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES IN PREP AREAS THROUGHOUT. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, AND PREP TABLES TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

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: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES IN PREP AREAS THROUGHOUT. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, AND PREP TABLES TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

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.