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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods stored improperly in rear soup holding walk in cooler, at time of inspection. 56.7f, 20lbs of bagged chicken noodle soup, at a value of $6.00 60.7f, 2lbs of bagged sweet potato soup, at a value of $7.50 56.6f, 5.5lbs of bagged roast corn salad, at a value of $4.00 56.7f, 8lbs bagged broccoli cheddar soup, at a value of $6.00 58.9f, 40lbs bagged chicken chili soup, at a value of $15.00 56.7f, 8lbs of bagged tomato basil soup, $40.00 57.8f, 25 lbs of bagged potatoe bacon soup, at a value of $7.50 56.7f, 4 lbs of bbq ribs, at value of $3.00 56.7f, 5lbs fried chicken drumettes, at a value of $8.00 Instructed manager to keep all cold food at 40 f or below and hot food at 140 or above. Air temp in said walk in cooler was 37.7f Manager voluntarily discarded and denatured a total of 119lbs at a total value of $ 97.50. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed bulk food container in sweet shop with no dates or labels. Instructed manager to the provide labels.

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: Observed broken door handle on turbo air 2 door cooler in grill prep area. Instructed manager to repair and maintain at all. Observed plastic liner used on left side of freezer in rear dry storage area coffee shop area. Instructed manager to remove and ensure surface is smooth and easily cleanable. Observed torn gaskets in two-door turbo air reach-in coolers in smoothie area and coffee shop area. Instructed manager to repair and maintain at all times. Observed broken leg sink fixture under exposed hand sink in sushi station. Instructed manager to repair and maintain.

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: Observed dark deep grooves and stains on rear cutting board in grill prep area and bakery bread side. Instructed manager to replace maintain at all times.

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 cracked coving, at floor and wall junction, in rear deli prep area across from 3 compartment sink. Instructed manager to repair and maintain at all times.

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: Observed black mold like substance embedded in the caulking lining at the following areas: 3 compartment in rear hot kitchen prep area 3 compartment in rear deli prep area 4 compartment sink in baking area 3 compartment in seafood back prep area Instructed manager to remove and reseal. Maintain at all times. Observed dust buildup on fan covers in baking cooler and meat cutting room. Instructed manager to detail clean and maintain at all times. Observed water drainage tube hanging from ceiling in sweet shop. Instructed manager to find source, remove and repair leak. Maintain at all times.

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: Observed black mold like substance embedded in the caulking lining at the following areas: 3 compartment in rear hot kitchen prep area 3 compartment in rear deli prep area 4 compartment sink in baking area 3 compartment in seafood back prep area Instructed manager to remove and reseal. Maintain at all times. Observed dust buildup on fan covers in baking cooler and meat cutting room. Instructed manager to detail clean and maintain at all times. Observed water drainage tube hanging from ceiling in sweet shop. Instructed manager to find source, remove and repair leak. Maintain at all times.

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.