Mariano's / Stan's Donuts

July 13, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: Observed salad bar (cold holding unit) unable to maintain proper temperature of 40F or less. Found salad bar refrigeration unit with ambient air temperature, inside the basin under pans, to be 56.0F. Salad bar emptied during inspection. Instructed all refrigeration units must maintain temperature of 40F or less at all times. Unit serviced during inspection. Ambient air temperature at end of inspection @ 36.9F. Salad bar reopened (all foods stocked) at end of inspection. 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: Found the following potentially hazardous foods at improper temperatures: in the 1 compartment sink in the sushi prep room: 0.5lbs of shrimp @ 56.7F. In the display case next to sushi area: approximately 29.75lbs of salmon and tuna poke bowls ranging between 48.2F - 51.1F. In the deli display case: 15lbs of chicken breast @ 47.1F; 15lbs of chili chicken @ 49.3F-50.7F; and 15lbs of chicken Milanese @ 48.2F-50.7F. In the salad bar cold holding unit: 2lbs of chicken @ 47.5F; 2lbs of breaded chicken @ 45.9F; 2lbs of eggs @ 53.6F; 8lbs of assorted mixed greens (arrive bagged and chilled to facility) @ 50.4F; 3lbs of crab meat @ 47.7F; 10lbs of tuna salad @ 50.4F; 8lbs of guacamole @ 46.4F; 2.5lbs of sliced cantaloupe @ 51.3F and 3lbs of sliced honey dew @ 51.3F. Instructed all potentially hazardous foods must be held @ 40F or less when cold, and/or 140F or more when hot. Operator voluntarily discarded 112.75lbs of denatured foods during inspection totaling $ 577 in value. Critical violation 7-38-005(a).
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: Observed ready to eat foods (assorted muffins and bagels) not protected in bakery display case. Observed large gap between edge of slanted top barrier and foods below. (Muffins and bagels are fully exposed.) Must modify display case to be in compliance. Serious violation 7-38-005(a).
code 16
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: Observed dish machines in bar area on 2nd floor and bar area in Vero not properly functioning. Machine in bar area on 2nd floor has internal water temperatures of 136.4F during rinse cycle. External rinse temperature gauge reads 210F. Dish machine in Vero on 1st floor has internal water temperature of 135.5F during rinse cycle. External rinse temperature gauge on machine reads 181F. Must provide sanitizing solution or proper rinse temperature @ 180F or above in all dishwashing units. Instructed to wash, rinse and sanitize glasses in nearby 3 compartment sinks until dishwasher is serviced. 2 dish machines were removed from bar areas to be serviced. Serious violation 7-38-030.
code 22
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: Found previously issued minor violations not corrected from report # 2028549, issued 4/19/17. Must correct the following previously issued minor violations: #32 Observed tin foil being used as a liner on cooking equipment in Grill service area. Must remove. Tin foil, cardboard and tape are not permitted for use. All surfaces must be smooth and easily cleanable. Found broken handles on the following coolers: 2nd floor bar cooler; Vero prep cooler in rear; Prep cooler in sushi area, and prep cooler in front Oyster prep area. Must repair all. Found damaged right side door of 2 door cooler in rear prep room @ Vero. Must repair. #34 Observed standing water on floors in rear prep area of deli and in produce/juicing prep room. Must keep all floors clean and dry. Must maintain same. Serious violation 7-42-090.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Observed broken gasket on 2 door cooler in front sushi prep area. Must repair and maintain same.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Found locked customer restroom on floor 1 with dust/dirt build up on toilet, and counter. Must detail clean and sanitize this area. Must maintain same.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Observed 2 lights out over stalls in customer ladies room (2nd floor). Must repair and maintain for proper cleaning.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Observed handicapped toilet in ladies room (2nd floor) not properly functioning. Must repair and maintain.
code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 19, 2017: 6 findings appeared for the first time. 3 findings recurred. 3 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.