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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FOOD CONTACT SURFACES OF FOOD GRADE BUCKETS HOLDING FRESH PRODUCE A LITTLE DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED MISSING THERMOMETERS INSIDE FRESH CUT FRUIT REFRIGERATION UNIT. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS TYPES OF BAKED BREADS ON DISPLAY STACKED UP ON TOP OF EACH-OTHER LOCATED ON TOP OF CASING IN BAKERY PREP AREA , NOT PROTECTED FROM POSSIBLE CONTAMINATION FROM CONSUMERS. NOTED BREAD ON DISPLAY IS PACKAGED INDIVIDUALLY FOR SALE UPON CUSTOMER REQUEST.INSTRUCTED MANAGER THAT FOOD ON DISPLAY (FOR SALE) SHALL BE PROTECTED FROM CONTAMINATION BY USE OF PACKAGING, EFFECTIVE FOOD GUARDS OR OTHER MEANS AS DESCRIBED IN PER FOOD CODE.PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.MANAGER CORRECTED DURING TIME OF INSPECTION AND REMOVED BREAD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXCESSIVE AMOUNT OT MILK CRATES USED FOR ELEVATION IN THE FOLLOWING PLACES... INSIDE ALL WALK IN COOLERS, WALK IN FREEZERS, REAR STORAGE AREA,PREP AREAS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE AND PROVIDE ADEQUATE SHELVING UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DRIED FOOD DEBRIS BUILT UP ON INTERIOR SURFACES OF 3 COMPARTMENT SINK IN PRODUCE AREA. INSTRUCTED TO REMOVE CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DRIED FOOD DEBRIS BUILT UP ON INTERIOR SURFACES OF 3 COMPARTMENT SINK IN PRODUCE AREA. INSTRUCTED TO REMOVE CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.