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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed salad bar (cold holding unit) unable to maintain proper temperature of 40F or less. Found salad bar refrigeration unit with ambient air temperature, inside the basin under pans, to be 56.0F. Salad bar emptied during inspection. Instructed all refrigeration units must maintain temperature of 40F or less at all times. Unit serviced during inspection. Ambient air temperature at end of inspection @ 36.9F. Salad bar reopened (all foods stocked) at end of inspection. Critical violation 7-38-005(a).

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: Found the following potentially hazardous foods at improper temperatures: in the 1 compartment sink in the sushi prep room: 0.5lbs of shrimp @ 56.7F. In the display case next to sushi area: approximately 29.75lbs of salmon and tuna poke bowls ranging between 48.2F - 51.1F. In the deli display case: 15lbs of chicken breast @ 47.1F; 15lbs of chili chicken @ 49.3F-50.7F; and 15lbs of chicken Milanese @ 48.2F-50.7F. In the salad bar cold holding unit: 2lbs of chicken @ 47.5F; 2lbs of breaded chicken @ 45.9F; 2lbs of eggs @ 53.6F; 8lbs of assorted mixed greens (arrive bagged and chilled to facility) @ 50.4F; 3lbs of crab meat @ 47.7F; 10lbs of tuna salad @ 50.4F; 8lbs of guacamole @ 46.4F; 2.5lbs of sliced cantaloupe @ 51.3F and 3lbs of sliced honey dew @ 51.3F. Instructed all potentially hazardous foods must be held @ 40F or less when cold, and/or 140F or more when hot. Operator voluntarily discarded 112.75lbs of denatured foods during inspection totaling $ 577 in value. Critical violation 7-38-005(a).

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed ready to eat foods (assorted muffins and bagels) not protected in bakery display case. Observed large gap between edge of slanted top barrier and foods below. (Muffins and bagels are fully exposed.) Must modify display case to be in compliance. Serious violation 7-38-005(a).

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: Observed dish machines in bar area on 2nd floor and bar area in Vero not properly functioning. Machine in bar area on 2nd floor has internal water temperatures of 136.4F during rinse cycle. External rinse temperature gauge reads 210F. Dish machine in Vero on 1st floor has internal water temperature of 135.5F during rinse cycle. External rinse temperature gauge on machine reads 181F. 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. 2 dish machines were removed from bar areas to be serviced. Serious violation 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Found previously issued minor violations not corrected from report # 2028549, issued 4/19/17. Must correct the following previously issued minor violations: #32 Observed tin foil being used as a liner on cooking equipment in Grill service area. 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. #34 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. Serious violation 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed broken gasket on 2 door cooler in front sushi prep area. Must repair and maintain same.

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 locked customer restroom on floor 1 with dust/dirt build up on toilet, and counter. Must detail clean and sanitize this area. 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed 2 lights out over stalls in customer ladies room (2nd floor). Must repair and maintain for proper cleaning.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed 2 lights out over stalls in customer ladies room (2nd floor). Must repair and maintain for proper cleaning.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.