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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A BLACK/PINK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE LOCATED IN THE COFFEE SHOP. SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE AND HAVE MACHINE SERVICE, CLEANED AND SANITIZED, PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED 5 LBS OF FRIED SHRIMP ON THE SELF SERVED HOT FOOD LINE AT AN IMPROPER TEMPERATURE OF 110F. MANAGE VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN A TEMPERATURE OF 134F OR ABOVE FOR HOT HOLDING. 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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KNIVES BEING STORED BETWEEN WALL AND PIPE IN COLD MEAT PREP ROOM BEHIND FRESH MEAT COUNTER, AND IN THE BAKERY PREP AREA. INSTRUCTED TO STORE PROPERLY AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS IN COFFEE SHOP AND SPECIALITY SANDWICH PREP AREAS. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.

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: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES OF PREP TABLES IN THE MEAT, BAKERY, AND SWEET SHOP PREP AREAS. CLEAN FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP COOLERS IN SPECIALTY SANDWICH, AND SMOOTHIE BAR PREP AREAS. ALSO, REMOVE RUST FROM STORAGE RACKS IN THE DELI WALK IN COOLER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN ALL.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NOT HOT RUNNING WATER AT THE FOLLOWING HANDWASHING SINKS AND PREP SINKS; DELI PREP (55F), SPECIALTY SANDWICH PREP (72F), BAKERY PREP (57F), WOMENS & MENS TOILET ROOM ON 3RD FLOOR (52F), WOMENS TOILET ROOM ON 4TH FLOOR (55F), MURRAY'S CHEESE SHOP (50F). INSTRUCTED TO USE ADDITIONAL HANDWASHING SINKS NEARBY IN PREP AREAS UNTIL HOT WATER IS RESTORED. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED. PLUMBER ONSITE. GIVEN TWO DAYS TO RESTORE HOT WATER IN ALL AREAS, BY 1/10/20.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR LEAKY FAUCET BASE ON 2-COMP SINK IN MEAT PREP, 4-COMP SINK IN HOT FOOD PREP, AND 3-COMP SINK IN BAKERY PREP. INSTRUCTED TO REPAIR AND MAINTAIN.

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: 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. 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: MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN MEAT, BAKERY, AND DELI PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.

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: MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN MEAT, BAKERY, AND DELI PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.

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.