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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT RUNNING WATER AT EMPLOYEE HAND WASHING FACILITIES. NOTED NO HOT RUNNING WATER AT THE HAND SINKS IN THE COFFEE PREP AREA AND THE PREPARED FOODS CHICKEN PREP ROOM. MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED RAW BEEF AND PORK BEING STORED ABOVE PREPARED SOUPS, READY TO EAT SHREDDED CHEESES AND SALSA. ADVISED MANAGER ON PROPER FOOD STORAGE. MAY NOT STORE RAW FOOD ITEMS ABOVE READY TO EAT FOODS. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 20-25 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE PREPARED FOODS SERVICE AREA, IN THE REAR STORAGE AREAS,IN THE OYSTER BAR AND IN THE PRODUCE STORAGE ROOM. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NOTED A BROKEN RINSE TEMPERATURE GAUGE AT THE OYSTER BAR DISH MACHINE. MUST REPAIR AND PROVIDE A SUITABLE GAUGE FOR THE RINSE 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE SUSHI PREP AREA AND IN THE BAKERY.

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: MUST REPLACE ALL BROKEN STORAGE CONTAINERS AND LIDS THROUGHOUT PREMISES.

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: MUST DETAIL CLEAN COOKING EQUIPMENT THROUGOUT PREP AREAS AS NEEDED.

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: MUST KEEP FLOORS IN WALK IN COOLERS CLEAN AND DRY. MUST ALSO DETAIL CLEAN FLOORS UNDER SHELVING UNITS IN STORAGE AREAS, ON SALES FLOOR AND THROUGHOUT WHERE NEEDED.

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: MUST KEEP FLOORS IN WALK IN COOLERS CLEAN AND DRY. MUST ALSO DETAIL CLEAN FLOORS UNDER SHELVING UNITS IN STORAGE AREAS, ON SALES FLOOR AND THROUGHOUT WHERE NEEDED.

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.