MARIANO'S FRESH MARKET #8508 Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED CLAMS STORED IN SERVICE/DISPLAY COOLER OUTSIDE OF THE ORIGINAL CONTAINER AND WITHOUT THE SOURCE ATTACHED,IDENTIFIED OR PROPERLY RECORDED. MUST STORE SHELLFISH IN AN ORIGINAL CONTAINER OR PROPERLY IDENTIFY THE SOURCE. CRITICAL CITATION ISSUED 7-38-005B

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER IN THE PIZZA/SANDWHICH AREA AT 48 DEGREES F AND NOTED A REACH IN COOLER IN THE COFFEE PREP AREA AT 47 DEGREES F. MUST REPAIR OR ADJUST COOLERS TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 86LBS OF MILK, CHESSE, YOUGURT,HAM, TURKEY, EGG SANDWHICHES, COOKED FISH, COOKED SAUSAGE, GRILLED ONIONS, TAMALES AND CORNED BEEF AT IMPROPER TEMPERATURES RANGING BETWEEN 44.6-118 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NOTED THE DISH WASHING MACHINE IN THE OYSTER BAR WITH A WASH TEMPERATURE OF 80 DEGREES F. MUST REPAIR AND MAINTAIN THE WASH TEMPERATURE OF A MECHANICAL DISH MACHINE BETWEEN 120-140 DEGREES F. CRITICAL CITATION ISSUED 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROPERLY PROTECTED DURING PREPARATION AND STORAGE. NOTED EMPLOYEE IMPROPERLY USING A CHEMICAL VEGETABLE WASH PRODUCT TO CLEAN VEGETABLES. NOTED AN EMPLOYEE WASH A BUNDLE OF GREENS IN A CHEMICAL WASH SOLUTION WITHOUT THE FINAL RINSE STEP IN POTABLE WATER REQUIRED ACCORDING TO MANUFACTURERS SPECIFICATIONS. MUST FOLLOW INSTRUCTIONS PROVIDED ON THE LABELING. ALSO, NOTED INSUFFICIENT SNEEZE GUARDS AT THE SELF SERVE MUFFIN AND BAGEL STATION. MUST PROVIDE PROPER SNEEZE GUARDS TO PROPERLY PROTECT FOOD ITEMS DURING STORAGE. SERIOUS CITATION ISSUED 7-38-005A

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NOTED A BROKEN WASH TEMPERATURE GAUGE AT THE BAKERY DISH MACHINE. MUST REPAIR AND PROVIDE A SUITABLE GAUGE FOR THE WASH CYCLE. SERIOUS CITATION ISSUED 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE ALL SERVICE ITEMS IN THE COFFEE AREA HANDLE SIDE UP FOR CUSTOMER USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINES. MUST PROPERLY WASH,RINSE AND SANITIZE SQUARE BAKERY PANS IN THE BAKERY PREP AREA AND REMOVE VISIBLE FOOD DEBRIS.

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: MUST DETAIL CLEAN WALLS IN THE PREPARED FOODS DISPLAY AREA AND REMOVE FOOD DEBRIS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS IN THE PREPARED FOODS DISPLAY AREA AND REMOVE FOOD DEBRIS.

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.