Marcello's Market & Deli

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings6
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: (7-38-005A) FOUND THE EAST SECTION OF THE COLD BUFFET LINE, WITH AN AMBIENT AIR TEMPERATURE OF 60-64.4F (UNIT TAGGED). INSTRUCTED TO MAINTAIN COLD HOLDING UNITS AT 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: (7-38-005A) FOLLOWING FOODS FOUND AT INADEQUATE TEMPERATURES IN THE BUFFET LINE: 2-POUNDS WALDORF SALAD AT 56.9F; 4-POUNDS OF FATOUCHE SALAD AT 54.9F; 1/2-POUND OF SHREDDED CHEESES AT 54.7F. INSTRUCTED TO DISPOSE OF SAID PRODUCTS & MONITOR COLD FOODS AT 40F OR BELOW. (TOTAL AMOUNT OF PRODUCT= $28.00). All cold food shall be stored at a temperature of 40F or less.
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: ALL 'TO-GO' PRE-PACKAGED FOOD MUST HAVE 'USE BY' OR 'MADE ON' DATES. All food not stored in the original container shall be stored in properly labeled containers.
  code 30
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: MISSING CAULKING AROUND THE SINKS AT THE FRONT COFFEE STATION MUST BE REPLACED, TO PREVENT WATER FORM SEEPING ONTO THE BOTTOM CABINETS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: BOTTOM OF PREP TABLES, CABINETS UNDER BUFFET LINE & UNDER FRONT SINKS, FAN GUARDS OF WALK-IN COOLER MUST BE FREE OF FOOD DEBRIS OR DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: FLOORS ALONG WALLBASES, BEHIND EQUIPMENT & PREP TABLES MUST BE KEPT CLEAN. ALL FLOOR DRAINS NEED CLEANING ALSO. ALL SUPPLIES/STOCK MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  code 34

What changed since the previous inspection?

Compared with Pass on March 31, 2011: 5 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.