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Mariano's Fresh Market

February 22, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED EXPOSED HAND SINK AT THE SMOOTHIE PREP COUNTER WITHOUT HOT WATER. INSTRUCTED TO USE HANDSINK AT CHEESE, SUSHI OR SNACK PREP AREA LOCATED 10 FEET AWAY AND TO MAINTAIN EXPOSED HAND SINK WITH HOT WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED 2 REACH IN COOLERS NOT MAINTAINING THE PROPER TEMPERATURE OF 40F OR BELOW. AT THE TIME OF INSPECTION AMBIENT AIR TEMPERATURES WERE 50.4F FOR PREPARED SANDWICH REACH IN COOLER AND 47.5F FOR DELI REACH IN COOLER. AT THE TIME OF INSPECTION POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) WERE IN SAID COOLERS. INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR BELOW AT ALL TIMES. 2 UNITS TAGGED AND HELD FOR INSPECTION BY CDPH. 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: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) AT IMPROPER TEMPERATURES; 1 LB OF BEEF AT 57.5F VALUED AT $11, 1/2LB OF CHEESE AT 54F VALUED AT $3, 1LB OF HAM AT 54F VALUED AT $4, 1LB OF SALAMI AT 53F VALUED AT $6, 9 LBS OF BAKED BEANS AT 53.1F VALUED AT $45, 46 LBS OF COOKED CHICKEN BREAST AT 54.5F VALUED AT $138, 7 LBS OF COOKED POTATOES AT 52F VALUED AT $34, 6LBS OF BAKED HAM AT 53F VALUED AT $43, 18LBS OF COOKED PASTA AT 54.8F VALUED AT $90, 7LBS OF COOKED VEGETABLES AT 49.6F VALUED AT $40, 18 LBS OF COOKED SALMON AT 56F VALUED AT $72, 63 LBS OF COOKED CHICKEN AT 54F VALUED AT $190, AND 7LBS OF SOUR CREAM MAC N CHEESE AT 48.1F VALUED AT $27.00. MANAGER VOLUNTEERINGLY DISCARDED AND DENATURED SAID ITEM. ITEMS WERE IN REACH IN COOLERS THAT WERE NOT MAINTAINING 40F OR BELOW DURING INSPECTION. AMBIENT AIR TEMPERATURES FOR REACH IN COOLERS WAS 50.4F AND 47.5F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Food containers in prep kitchen not labeled ( white powder, liquid bootles... ) instructed to label and maintain.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED ALL COOKING EQUIPMENT (STOVE, OVEN, HOT HOLDING UNITS )IN THE PREPPED FOODS PREP AREA ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED FLOOR WITH ACCUMULATED FOOD DEBRIS IN THE BAKERY, PREPARED FOOD PREP AND MEAT PREP AREAS. INSTRUCTED TO CLEAN ALL 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 noted on walk-in cooler fan covers and cooling lines, instructed to clean and maintain.
code 35

What changed since the previous inspection?

Compared with Pass on January 27, 2017: 4 findings appeared for the first time. 3 findings recurred.

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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.