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

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 2-DOOR REACH IN COOLER (GELATO/COFFEE AREA) TO BE IMPROPER: 3 GALLONS OF MILK AND 4 HALF GALLONS OF NON-DAIRY MILK (OAT, SOY AND ALMOND) RANGING BETWEEN 48.7-50F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF OF PRODUCTS WORTH $50 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED IMPROPER COLD-HOLD TEMPERATURE OF 49F AT 2-DOOR REACH IN COOLER IN GELATO/COFFEE PREP AREA; UNIT TAGGED. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE REACH IN COOLERS AND DISPLAY COOLERS SEVERAL PREP AREAS (EX: SMOOTHIE/FRESH JUICE ETC.). INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED NO LABELS FOR BULK STORAGE CONTAINERS OF DRY GOODS IN SUSHI PREP AREA (FLOUR, BROWN RICE AND WHITE RICE). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED ELECTRICAL FLY TRAP DEVICE INSTALLED TOO CLOSE TO FOOD EQUIPMENT AND OVER FOOD PREP TABLES IN IN SEVERAL FOOD PREPATION AREAS. ACCORDING TO FOOD CODE: Insect control devices shall be installed so that the devices are not located over a FOOD preparation area. MUST RELOCATE EXISITING FLY TRAP DEVICES IN DIRECT VIOLATION OF THIS RULE. INSTRUCTED TO CORRECT AND MAINTAIN. NOTE: VIOLATION NOTED PREVIOUSLY ONLY FOR BAKERY AREA (FEB. 2021)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

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 AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP INSIDE 2-DOOR REACH IN FREEZER IN SMOOTHIE/FRESH JUICE PREP AREA. MUST REMOVE EXCESS ICE, DETAIL 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAKS AT THE FOLLOWING AREAS: (MEAT & SEAFOOD PREP) - HANDSINK BEHIND SERVICE COUNTER WHER POULTRY PRODUCTS ARE DISPLAYED AND (DELI MEAT PREP) - LEAKAGE FROM BACKFLOWER PREVENTER DEVICE NEAR 1 OF 2 FOUR-COMPARTMENT SINKS IN REAR DELI HOT-HOLDING PREP. INSTRUCTED TO REPAIR ALL MENTIONED LEAKS AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HANDSINKS DETTACHED FROM WALL IN BOTH THE MEAT & SEAFOOD CUTTING ROOM AND IN DELI AREA INSIDE WALK-IN COOLER LABELED "CHICKEN ROOM". INSTRUCTED TO REATTACHED BOTH HANDSINKS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HANDSINKS DETTACHED FROM WALL IN BOTH THE MEAT & SEAFOOD CUTTING ROOM AND IN DELI AREA INSIDE WALK-IN COOLER LABELED "CHICKEN ROOM". INSTRUCTED TO REATTACHED BOTH HANDSINKS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.