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Mariano's / Stan's Donuts

August 24, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: NO HOT RUNNING WATER AT EMPLOYEE HAND WASHING FACILITIES. NOTED NO HOT RUNNING WATER AT THE HAND SINKS IN THE COFFEE PREP AREA AND THE PREPARED FOODS CHICKEN PREP ROOM. MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 7-38-030
code 11Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED RAW BEEF AND PORK BEING STORED ABOVE PREPARED SOUPS, READY TO EAT SHREDDED CHEESES AND SALSA. ADVISED MANAGER ON PROPER FOOD STORAGE. MAY NOT STORE RAW FOOD ITEMS ABOVE READY TO EAT FOODS. SERIOUS CITATION ISSUED 7-38-005A
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 20-25 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE PREPARED FOODS SERVICE AREA, IN THE REAR STORAGE AREAS,IN THE OYSTER BAR AND IN THE PRODUCE STORAGE ROOM. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
code 18
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NOTED A BROKEN RINSE TEMPERATURE GAUGE AT THE OYSTER BAR DISH MACHINE. MUST REPAIR AND PROVIDE A SUITABLE GAUGE FOR THE RINSE CYCLE. SERIOUS CITATION ISSUED 7-38-030.
code 22
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE SUSHI PREP AREA AND IN THE BAKERY.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPLACE ALL BROKEN STORAGE CONTAINERS AND LIDS THROUGHOUT PREMISES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN COOKING EQUIPMENT THROUGOUT PREP AREAS AS NEEDED.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST KEEP FLOORS IN WALK IN COOLERS CLEAN AND DRY. MUST ALSO DETAIL CLEAN FLOORS UNDER SHELVING UNITS IN STORAGE AREAS, ON SALES FLOOR AND THROUGHOUT WHERE NEEDED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MEAT DEPARTMENT AND REMOVE DUST BUILD UP.
code 35

What changed since the previous inspection?

Compared with Pass on April 21, 2015: 8 findings appeared for the first time. 1 finding 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.