MARIANO'S FRESH MARKET #8508 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Observed dish washer in 2nd fl bar not operating properly. Internal rinse temperature @ 106.7F. Must provide sanitizing solution or proper rinse temperature @ 180F or above in all dishwashing units. Instructed to wash, rinse and sanitize glasses in nearby 3 compartment sinks until dishwasher is serviced. Critical violation 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed tin foil being used as a liner on cooking equipment in Grill service area. Must remove. Observed card board used as a floor mat in meat cutting room. Must remove. Observed tape being used on sliding door of deli case. Must remove. Tin foil, cardboard and tape are not permitted for use. All surfaces must be smooth and easily cleanable. Found broken handles on the following coolers: 2nd floor bar cooler; Vero prep cooler in rear; Prep cooler in sushi area, and prep cooler in front Oyster prep area. Must repair all. Found damaged right side door of 2 door cooler in rear prep room @ Vero. Must repair. Found hot water pedal on hand sink in meat cutting room in disrepair. When pushed, hot water pedal stays on. Must repair. Must maintain all.

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: Found excessive dust build up on produce walk in cooler fan covers, and in 2 door cooler in Vero rear prep. Must remove, clean and sanitize. Must maintain same.

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: Observed standing water on floors in rear prep area of deli and in produce/juicing prep room. Must keep all floors clean and dry. Must maintain same.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Found excessive dust accumulation on ceiling of rear bakery prep, and on ceiling of bakery walk in cooler. Must remove, clean and sanitize. Must maintain same.

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: Found excessive dust accumulation on ceiling of rear bakery prep, and on ceiling of bakery walk in cooler. Must remove, clean and sanitize. Must maintain same.

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.