Mariano's Fresh Market #8507

September 21, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND DISPLAY SELLING COOLER AT TEMP OF 47.5F-47.9F 49.2F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:CHEESE CAKES.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:16 PIECES OF VARIOUS KIND OF CHEESE CAKES AT TEMP OF:48F TO 48.2F.FOOD WAS STORED INSIDE THE DISPLAY COOLER IN BAKERY.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE THE DELI WALK-IN COOLER,ALREADY MADE OF VARIOUS KIND OF SANDWICHES:TURKEY & CHEDDAR ON KAISER AT TEMP OF 59.9F; ROAST BEEF & CHEDDAR ON SOUR DOUGH AT TEMP OF 55.4F;EGG SALAD ON MARBLE BREAD; HAM AND SWISS CHEESE ON CROISSANT AT TEMP OF 55.7F;CHICKEN SALAD ON CROISSANT AT TEMP OF 52.7F SLICED TURKEY AT TEMP OF 47.8F; SLICED ROAST BEEF AT TEMP OF 45.7F; TACO LAYER DIP SALADS AT TEMP OF 44.7F TO 48.9F,WALK-IN COOLER MAINTAIN AIR TEMP OF 37.9F.FOUND COOKED FOOD STORED INSIDE THE DISPLAY/SERVING COOLER AT TEMP OF PORK TEMP OF 43.9F,SALMON AT TEMP OF 44.8F; CHICKEN AT TEMP OF 44.7;UNIT MAINTAIN TEMP OF 40.4F. HOT FOOD AREA FOUND COOKED CHICKEN AT TEMP OF 114.9F; 118.4F AND 120.2F; ALSO VARIOUS KIND OF MADE SANDWICHES AT TEMP OF 59.8F TO 62.4F.FOUND OPENED MUFFINS WITH CHEESE AND SLICED TOMATOES AT TEMP OF 66.7F TO 68.7F ON TOP THE PREP TABLES.FOOD MUST MAINTAIN TEMP OF 40F AND BELOW IF IS COLD OR 140F AND ABOVE IF IS HOT. FOOD WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED.POUNDS 45,VALUE 385 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED FOOD HANDLERS FROM DIFFERENT PREP AREAS(DELI,HOT FOOD,BAKERY ETC)HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES SUCH AS:CARDBOARDS USED AS A LID FROM GARBAGE CONTAINERS, ONE EMPLOYEE SCREECHED HER HEAD,AND CONTINUE TO SET UP FOOD INSIDE THE DISPLAY CASE.EMPLOYEE CHANGING GLOVES,HOWEVER NOT WASHING HANDS PRIOR TO PUT ON NEW GLOVES.INFORMATION GIVEN ON HAND WASHING MANGER CORRECTED PROBLEM. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE STORAGE AREA NOT MAINTAINED:EXCESS UNUSED EQUIPMENTS,SHELVES AND OTHER MATERIAL,STANDING WATER ON GREEN CEMENT SURFACE AND MORE THAN 50 RAT DROPPINGS WAS OBSERVED AT MENTIONED LOCATION.GREASE WASTE BOX WITH GREASE AND FOOD DEBRIS ON TOP OF THE UNIT.INSTRUCTED TO REMOVE CLUTTER FROM OUTSIDE STORAGE, CLEAN AND MAINTAIN GROUND.ALSO CLEAN WASTE GREASE BOX. SERIOUS VIOLATION:7-38-020
code 19
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 1-8-15,REPORT #1482523 #32- NO SPLASH GUARD PROVIDED BETWEEN PREP COUNTER AND EXPOSED HAND SINK AT "VERO CAFE",INSTRUCTED TO PROVIDE SAID SPLASH GUARD AT RIGHT SIDE WITH SMOOTH,CLEANABLE AND NON-ABSORBENT. OBSERVED TODAY THE SAME VIOLATION SERIOUS VIOLATION:7-42-090
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: SERVING PLASTIC SPOON FOR GELATO TASTING AT " VERO CAFE" NOT PROPERLY PROTECTED,INSTRUCTED TO INVERT SAID SPOONS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: VIOLATION UP-GRADED TO #29
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MINIMAL PINK BUILD-UP INSIDE THE ICE MACHINE AT "VERO CAFE",INSTRUCTED TO CLEAN AND MAINTAIN.HOOD AND FILTER AT MEAT DEPARTMENT WITH GREASE BUILD-UP,ALSO ASHES BUILD UP UNDER THE CHARCOAL GRILL AT SAME AREA,INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ACCUMULATION OF FOOD,DEBRIS, MATERIALS UNDER THE SHELVES AT REAR STORAGE AREA AND INSIDE THE ALL WALK-IN COOLERS AND WALK-IN FREEZERS.ALSO IN ALL PREP AREA ,MINES MEAT DEPARTMENT.NEED TO CLEAN AND MAINTAIN
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DUST BUILD-UP ON VENT COVER AND CEILING TILES AT BAKERY AREA,INSTRUCTED TO CLEAN AND MAINTAIN
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: DUST BUILD-UP AT LIGHT SHIELD AT BAKERY AREA,NEED TO CLEAN AND MAINTAIN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: EXPOSED HAND SINK AT CHEESE REPACKING/SELLING AREA SLOWLY DRAINING,NEED TO REPAIR
code 38

What changed since the previous inspection?

Compared with Pass on January 14, 2015: 9 findings appeared for the first time. 3 findings 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.