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Mariano's

September 15, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED INADEQUATE HAND WASHING FACILITIES. PRODUCE PREP AND JUICING PREP EXPOSED HAND SINK NOT ACCESSIBLE. FOUND BLOCKED BY METAL RACK SHELVING AND A SHOPPING CART.ALSO OBSERVED A STRAINER STORED INSIDE THE BAR EXPOSED HAND SINK. MUST NOT USE SINK AS A SLOP SINK. ALSO OBSERVED NO SOAP OR PAPER TOWELS LOCATED AT THE 1ST FLOOR BAR EXPOSED HAND SINK. INSTRUCTED THE HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES AND PROVIDED WITH SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS WHOLE CHICKENS BEING HELD IN A HOT HOLDING DISPLAY UNIT AT IMPROPER TEMPERATURE. APPROXIMATELY 6 LBS COOKED CHICKEN FOUND AT 130.1F, 133.9F, 134.6F. WITH AN ESTIMATED VALUE OF $21.00. ALL FOOD DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CABINET AT THE MEAT SECTION DISH MACHINE IN POOR REPAIR WITH DAMAGED/PEELING WOOD. MUST REPLACE. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE SUSHI PREP COOLER HANDLE. MUST PROPERLY REPAIR TO BE SMOOTH AND CLEANABLE. MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT AT THE MEAT SECTION GRILL. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING IN THE SUSHI PREP OR THE 2ND FLOOR BAR. FLOORS MUST BE ACCESSIBLE UNDER ALL SHELVING.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: TABLETOP CAN OPENERS NOTED WITH RUST AND ENCRUSTED FOOD DEBRIS IN THE PIZZA PREP AND PRODUCE PREP AREAS. MUST CLEAN AFTER EACH USE. INTERIOR OF THE 2ND FLOOR BAR DISH MACHINE BADLY STAINED AND WITH EXCESSIVE CALCIUM BUILDUP AND DEBRIS. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DIRTY FLOOR DRAIN AT THE 2ND FLOOR BAR. DIRTY FLOORS UNDER THE WOODEN PALLETS IN THE PRODUCE WALK-IN COOLER WITH MOLDY FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST NOT USE CARDBOARD AS CEILING VENT COVERS THROUGHOUT THE HOT FOOD REAR PREP AREAS. EXCESSIVE DUST ON THE FOLLOWING CEILING VENTS/FAN COVERS: IN BOTH MEAT AND PRODUCE WALK-IN COOLERS, IN CUSTOMER WASHROOMS. MUST CLEAN AND MAINTAIN ALL.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: DIRTY LIGHT SHEILD IN THE REAR BBQ PREP STORAGE. MUST CLEAN AND MAINTAIN.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AN INTERNAL THERMOMETER IN THE VERO BREAKFAST SANDWICH COOLER.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on December 6, 2016: 2 findings appeared for the first time. 6 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.