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Mariano's Fresh Market

January 28, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings7
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED HAND SINK IN REFRIGERATED SALAD BAR PREP AREA NOT ACCESSIBLE. ACCESS TO THE SINK WAS OBSTRUCTED BY BROOMS AND A WHEELED FOOD TRAY THAT HELD SALAD BAR FOOD ITEMS. THERE WAS ALSO A PLASTIC CONTAINER OF LIQUID DISINFECTANT CLEANSER THAT THE PRODUCE MANAGER STATED IS USED TO DISINFECT CUTTING BOARDS. INSTRUCTED THAT HAND SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.
code 10Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE STANDING HOT-HOLDING CABINET UNIT: MEATLOAF AT 111.7F (7LBS), COD FISH FILET 107.8F (14LBS), MAC & CHEESE 114.6F (30LBS), FRIED CHICKEN 104.2F (8LBS), SOY SALMON FILETS 119.1F (15LBS), CHICKEN NUGGET 114F (10LBS), PORK EGGROLLS 123.6F (7LBS), CHICKEN EGGROLLS 116F (5LBS), AND CHICKEN TENDERS 118.5F (8LBS). FOOD EMPLOYEES IMMEDIATELY AND VOLUNTARILY DISPOSED OF 104LBS OF PRODUCTS WORTH $830.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 21
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: NOTED TEMPERATURE OF STANDING HOT-HOLDING CABINET STORED IN THE PREP AREA BEHIND THE DELI COUNTER TO BE IMPROPER AT 110F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 135F AND BELOW. TAG WAS PLACED ON HEATED HOLDING CABINET. PRIORITY VIOLATION #7-38-005. CITATION ISSUED UNDER VIOLATION #21.
code 33
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: OBSERVED FOOD STORED IN CONTAINERS IN THE COOLER THAT HOLDS COLD DELI FOODS WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
code 37
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED AN ACCUMULATION OF DUST AND FOOD DEBRIS UNDER SHELVES AND TABLETOP EQUIPMENT IN THE PREP AREAS. MUST DETAIL CLEAN ALL AREAS AND MAINTAIN.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES IN PREP AREAS THROUGHOUT. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, AND PREP TABLES TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED THE VENTILATION FANS AND FILTERS ABOVE THE PREP TABLES IN THE REFRIGERATED SALAD BAR PREP ROOM IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN TO REMOVE DUST BUILDUP AND MAINTAIN AT ALL TIMES
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 9, 2019: 3 findings appeared for the first time. 4 findings recurred. 2 previous findings 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.