MARIANO'S

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND THE LIDS TO THE DRY STORAGE BINS IN THE BAKERY AREA IN POOR REPAIR; MUST REPAIR OR REPLACE STORAGE BIN LIDS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ON THE CEILING VENT AND THE LIGHT SHIELDS IN THE REAR BAKERY PREP AREA; CLEAN VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND EQUIPMENT IN KITCHEN AND OTHER PREP AREAS OF FACILITY AND MAINTAIN. ALSO IN WALK-IN UNITS OF THE BAKERY, DELI AND BUTCHER AREA.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND THE LIDS TO THE DRY STORAGE BINS IN THE BAKERY AREA IN POOR REPAIR; MUST REPAIR OR REPLACE STORAGE BIN LIDS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ON THE CEILING VENT AND THE LIGHT SHIELDS IN THE REAR BAKERY PREP AREA; CLEAN VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND EQUIPMENT IN KITCHEN AND OTHER PREP AREAS OF FACILITY AND MAINTAIN. ALSO IN WALK-IN UNITS OF THE BAKERY, DELI AND BUTCHER AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT HAND SINK IN REARE PEREP AREA IN HOT FOOD. MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-030(C)

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 (C) OBSERVED READY TO EAT TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD INSIDE WALK IN COOLER IN DELI PREP KITCHEN WITH OUT DATE MARK/ MISSING; COOKED CHICKEN, SALADS,COLE SLAWS, ETC. INSTRUCTED PERSON IN CHARGE TO UTILIZE DATE MAKRING ON READY TO EAT TCS FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED REAR PREP AREA HAND SINK IN DISREPAIR(LEAKING). MUST REPAIR AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-203.12 OBSERVED TOILET IN DISREPAIR IN MENS RESTROOM. FACILITY MUST REPAIR AND MAINTAIN. PERSON IN CHARGE CALL PLUMBER FOR REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 OBSERVED ACCULUMATION OF UNNECESSARY ARTICLES THROUOUT FACILITY AND DISORGANIZED AND CLUTTER FOR HARBORAGE CONDITIONS. REMOVE ALL UNNECESSARY ITEMS NOT NEEDED FOR DAILY OPERATION AND ORGANIZE AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR SINKS IN SMOOTHIE BAR AREA NOT CLEAN ACCUMULATION OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NON FUNCTIONING LIGHTS IN HOT FOODS AREA UNDER HOOD IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN LIGHTS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14 OBSERVED HOOD AND VENTS NOT CLEANED ACCUMULATION OF GREASE, FOOD DEBRIS, AND DUST IN REAR PREP AREA IN PRODUCE, BAKERY AND DELI. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed raw (porous) wood on walls in dry storage area in rear of facility. Must paint, seal or stain walls to make non-porous, smooth and easily cleanable. Must maintain same. Observed tin foil used as a lid on brown rice (bulk) container in sushi prep area. Instructed must replace with a smooth and easily cleanable lid. Must maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed excessive grease and dust build up on ventilation hood filters above the cooking equipment in the sushi prep room and the bakery (rear) prep area. Must detail clean and sanitize. Must maintain same. Observed excessive dust build up on ceilings above pizza prep area. Must detail clean and sanitize. Must maintain same.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods (sushi, eggs, etc.) are being prepped. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. Serious violation 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed raw (porous) wood on walls in dry storage area in rear of facility. Must paint, seal or stain walls to make non-porous, smooth and easily cleanable. Must maintain same. Observed tin foil used as a lid on brown rice (bulk) container in sushi prep area. Instructed must replace with a smooth and easily cleanable lid. Must maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed excessive grease and dust build up on ventilation hood filters above the cooking equipment in the sushi prep room and the bakery (rear) prep area. Must detail clean and sanitize. Must maintain same. Observed excessive dust build up on ceilings above pizza prep area. Must detail clean and sanitize. Must maintain same.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Observed oysters in display case without proper shellfish tag. Instructed all shellfish must have shellfish tag with product at all times. Operator voluntarily discarded untagged oysters during inspection. Critical violation 7-38-005(b).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures in the hot food bar: baked chicken @ 118.9F; chicken/cheese orzo @ 117.9F; baked cod @ 114.3F; rice @ 120.6F, and shrimp @ 121.9F. Observed pork ribs @ 105.4F in the hot holding unit at the carving counter. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed raw (porous) wood on walls in dry storage area in rear of facility. Must paint, seal or stain walls to make non-porous, smooth and easily cleanable. Must maintain same. Observed tin foil used as a lid on brown rice (bulk) container in sushi prep area. Instructed must replace with a smooth and easily cleanable lid. Must maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed excessive grease and dust build up on ventilation hood filters above the cooking equipment in the sushi prep room and the bakery (rear) prep area. Must detail clean and sanitize. Must maintain same. Observed excessive dust build up on ceilings above pizza prep area. Must detail clean and sanitize. Must maintain same.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN SUSHI PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF MEAT DISPLAY COOLERS(SPILLS), PREP TABLES IN BAKERY AND DELI AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL BAKERY, DELI, MEAT, AND PRODUCE PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: RE-ATTACH SOAP DISPENSER TO WALL IN SMOOTHIE PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN DAIRY WALK-IN COOLER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED COOKED SAUSAGE PATTIES 108.9F-116.5F AND SAUSAGE LINKS 114.8F STORED AT IMPROPER TEMPERATURE AND DISPLAYED FOR CUSTOMER SERVICE ON HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD 8 LBS AND $64 OF SAUSAGE. ALL HOT FOOD MUST BE 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN PREP AND WALK-IN COOLER AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL BAKERY, DELI, MEAT, AND PRODUCE PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST BUILDUP ON CEILING VENTS IN ROTISSERIE PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK UNDER EXPOSED SINK IN ROTISSERIE CHICKEN WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR IN MEAT PREP AREA. ORGANIZE DAIRY WALK-IN COOLER AND REAR STORAGE AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN RECEIVING AREA AND MEAT COOLER.