Mariano's

June 3, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: PORTABLE HANDWASHING SINK AT REAR PREP JUICE AREA NOT ACCESSIBLE FOR FOR HANDWASHING DUE SINK COMPLETELY COVERED WITH BOXES AND IN FRONT A BLACK PUSHCART WITH BOXES IN IT. ALSO NO HOT/COLD RUNNING WATER AT THE PORTABLE SINK. THE UNIT WAS UNPLUGGED FROM THE ELECTRICAL BOX. INSTRUCTED TO PROVIDE HOT/COLD RUNNING WATER. THE STORE MANAGER REMOVED ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED • NO PAPER TOWELS PROVIDED AT HANDWASHING SINK AT REAR MEAT PREP AREA. UPON MY REQUEST PAPER TOWEL WAS PROVIDED. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"
code 10Priority
handwashing sink issuescritical

Official wording: Hands Clean & Properly Washed
Inspector note: OBSERVED IMPROPER HANDWASHING AT THE FOLLOWING STATION DUE TO NO HOT WATER PROVIDED AT DESIGNATED HANDWASHING SINKS: HOT FOOD PREP AREA, DELI, BAKERY, VERO CAFE, CHEESE STATION, AND JUICE PREP AREA. OBSERVED SOME EMPLOYEES NOT WASHING HANDS BEFORE CHANGING PROCEDURES AND PUTTING ON GLOVES. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE PRIORITY CITATION:7-38-010, CITATION ISSUED
code 8Priority
food left unprotected

Official wording: Food Separated And Protected
Inspector note: WALKING COOLER AT HOT FOOD PREP AREA NOT MAINTAINED, EXCESS WATER LEAKING FROM BROKEN HOT WATER TANK FROM CEILING, FROM CONDENSER UNIT ONTO FOOD (PACKAGED AND UNPAKAGED). SOURCE OF CONTAMINATION. FOOD WAS DISCARDED AND DENATURED.WALK-IN COOLER TAGGED UNIT "HELD FOR INSPECTION", DO NOT USE. FOOD DISCARDED AND DENATURED. POUNDS 145.02. VALUE 640.4 PRIORITY FOUNDATION VIOLATION:7-38-005 CITATION ISSUED
code 15
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: IN USE HIGH TEMP DISH MACHINE AT BAKERY AREA NOT MAINTAINING 160F, PRESENTLY MAINTAINS TEMP OF 154.9F(IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS, WAS USED INSIDE THE UNIT). INSTRUCTED TO REPAIR ISSUE. TAGGED UNIT "HELD FOR INSPECTION, " DO NOT USE. PRIORITY FOUNDATION VIOLATION:7-38-030(C) CITATION ISSUED
code 16
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL WITH COMMON NAME WHITE DRY FOOD CONTAINERS AT HOT FOOD PREP AREA.
code 37
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
code 41
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK. MANAGER REMOVED
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS, THROUGHOUT THE PREMISES • SOME CUTTING BOARDS ON PREP AND PRODUCE AREAS WITH DARK STAINS AND DEEP CUTS MUST REFINISH OR REPLACE SAID CUTTING BOARDS
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH-TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION VIOLATION: 7-38-005. NO CITATION WAS ISSUED.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: DE-LIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. CLEAN THE INTERIOR OF THE DEEP FRYERS. ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS, AND EQUIPMENT SURFACES BEHIND THE COOKING LINE.MUST CLEAN AND MAINTAIN.
code 49
Hot & Cold Water Available; Adequate Pressure

Inspector note: FOUND IMPROPER HOT WATER TEMPERATURE AT HANDWASHING SINKS AT FOLLOWING PREP STATIONS: HOT FOOD, DELI, BAKERY, DISH ROOMS, VERO CAFFE AND CHEESE STATIONS, AT TEMP OF 71.2F TO 87.9F; COSTUMERS WOMEN'S WASHROOM AT TEMP OF 87.9F, COSTUMERS MEN'S WASHROOM AT TEMP OF 64F TO 66.6F. THREE COMPARTMENT SINKS AT HOT FOOD STATION, VERO CAFE, AND REAR DISHROOM BAKERY AREA AT TEMP OF 87.9F TO 90.9F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HANDWASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER(NO MORE THAN 120F) THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
code 50
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: WE OBSERVED AN OVERFLOWING FLOOR DRAIN BY A HANDWASHING SINK AT CHEESE STATION(HANDLING OF READY-TO-EAT FOOD). WHEN THE HANDWASHING SINK IS USED, THE FLOOR DRAIN OVERFLOWS ON THE FLOOR. REPAIR ISSUE. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: GREASE AND DEBRIS ON FLOOR AT HOT FOOD PREP AREA UNDER AND BEHIND COOKING EQUIPMENT, UNDER THREE-COMPARTMENT SINK AND SHELVES IN SELLING AREA. • BROKEN AND MISSING BASEBOARD TILES INSIDE THE MEAT PREP AREA.REPLACE.THE SURFACE MUST BE SMOOTH AND CLEANABLE
code 55

What changed since the previous inspection?

Compared with Pass on October 21, 2020: 13 findings appeared for the first time.

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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.