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Mariano's

February 10, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings3
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: IMPROPER FINAL RINSE TEMPERATURE WAS OBSERVED AT THE BAKERY HIGH TEMPERATURE DISHMACHINE. THE FINAL RINSE TEMPERATURE FOR THE BAKERY HIGH TEMPERATURE DISHMACHINE WAS AT 169F. MANAGEMENT INSTRUCTED TO WASH AND SANITIZE ALL DISHES AND UTENSILS IN THE 3 COMPARTMENT SINK UNTIL THE DISHMACHINE IS REPAIRED AND MAINTAINING A FINAL RINSE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN AND SANITIZE INTERIOR PARTS AND SURFACES OF THE JUICER MACHINES IN THE PRODUCE PREP AREA AFTER USE.
code 33
Food Handler Requirements Met

Inspector note: ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
code 45

What changed since the previous inspection?

Compared with Pass on December 22, 2016: 3 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.