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Mariano's

September 5, 2024 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings1

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HANDSINK INSIDE ALL (4) WASHROOM.
code 10Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: OBSERVED NON WORKING (OUT OF ORDER) WAREWASHING MACHINE NOT IN USED BEHIND THE BAR. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). WAREWASHING MACHINE TAGGED ‘HELD FOR INSPECTION’. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE IN A SELF-SERVICE COLD HOLDING UNIT (AIR TEMPERATURE OF 34.0F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEM: SLICED HAM AT 50.2F, CHOPPED BACON AT 51.4F, SHREDDED CHICKEN AT 46.2F, CHUNK TUNA AT 45.9F, SHREDDED CHEESE AT 44.2F, BOILED EGGS AT 48.3F. ALSO FOUND OLIVES AT 46.7/47.3F/45.8F/48.2F/46.9F, MUSHROOMS AT 48.9F STORED AND DISPLAY IN A SELF SERVICE OLIVE BAR STATION COLD HOLDING UNIT (AIR TEMPERATURE 33.6F. INSTRUCTED MANAGEMENT, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $750.00, TOTAL WEIGHT 94 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 22
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ROTISSERIE CHICKEN HOT HOLDING UNIT IN FRONT HOT FOOD SECTION AREA.
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIES WITH COMMON NAME (TEMPURA, RICE, FLOUR ETC) IN REAR SUSHI PREP/STORAGE AREA.
code 37
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: INSTRUCTED TO REPLACE CRACKED AND BROKEN COVER/LID FOR FOOD STORAGE CONTAINERS (RICE, TEMPURA, FLOUR ETC) IN SUSHI PREP/STORAGE AREA. • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE (HOT FOODS) WALK-IN COOLER AND INSIDE MEAT PREP AREA.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF CABINETS UNDERNEATH (SELF SERVICE) HOT AND COLD HOLDING UNIT IN THE DISPLAY/SERVICE AREA.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: INSTRUCTED TO REPAIR COLD WATER PRESSURE AT THE (RIGHT) HAND SINK BEHIND MEAT DISPLAY/SERVICE AREA
code 51
Garbage & Refuse Properly Disposed; Facilities Maintained

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN UNDERNEATH GARBAGE COMPACTOR IN REAR OUTSIDE ENCLOSED AREA.
code 54
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED BEHIND BAR COUNTER IN POOR REPAIR (WARPED AND WITH OPENING) ABOVE HANDSINK. INSTRUCTED TO REPAIR. -------WALL AROUND MAIN MOPSINK IN REAR STORAGE AREA IN POOR REPAIR. INSTRUCTED TO SEAL/REPAIR. • INSTRUCTED TO REPLACE CRACKED LIGHTSHIELD INSIDE SEAFOOD WALK-IN COOLER. ---------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER AND PIPES INSIDE CHICKEN PREP WALK-IN COOLER IN REAR AREA. • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREA: UNDERNEATH SANDWICH DISPLAY COOLER (BY THE SUSHI PREP AREA), FLOORS UNDER AND BEHIND DEEP FRYERS IN HOT FOODS COOKING AREA, BAKERY WALK-IN COOLER FLOOR, UNDERNEATH 3 COMPARTMENT SINK IN BAKERY DISHWASHING AREA, BAKERY WALK-IN FREEZER FLOOR, GROCERY WALK-IN FREEZER FLOOR IN REAR STORAGE AREA, ALONG THE WALLS AND IN ALL CORNERS IN BAR AREA. • INSTRUCTED TO REPAIR BACK SPLASH BEHIND THE HAND SINK IN EMPLOYEE BREAK ROOM (2ND FLOOR) WITH OPENING, MUST SEAL. • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST ACCUMULATION ABOVE REAR HOT FOOD PREP/DISHWASHING AREA. • INSTRUCTED TO RESEAL UNSEALED FLOOR BASEBOARD UNDERNEATH HANDSINK INSIDE EMPLOYEE (BREAKROOM) WASHROOM.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS ABOVE FRONT RIGHT SIDE OF SEAFOOD DISPLAY/SERVICE AREA FOR ADDITIONAL LIGHTING.
code 56

What changed since the previous inspection?

Compared with Pass on July 8, 2024: 6 findings appeared for the first time. 5 findings 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.