Mariano's, 5201 N Sheridan Rd, Chicago, IL, USA

to detail clean and maintain exterior surfaces of deep fryers and stove in deli prep/cooking area.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain cake display cooler with dust and dried food debris accumulation in bakery display area, interior and exterior surfaces of juice machine inside the juice room, interior surfaces of ice machine with calcium buld-up behind upper panel in vero coffee prep area.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain interior cabinet underneath rinse sink in vero coffee prep area.

51. Plumbing installed; proper backflow devices
- comments: instructed to repair drain pipe inderneath the prep sink in produce prep area.

51. Plumbing installed; proper backflow devices
- comments: found portable handsink not working inside juice room. No hot and cold running water. Instructed to repair. Also instructed to submit updated variance letter for the new location (juice room). Portable handsink tagged 'held for inspection' instructed not to use until repaired and with the updated variance letter. (see comments below) priority violation 7-38-030 (c) citation issued

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: toilet room must be covered. Instructed to provide cover/lid inside (2) women's washroom.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain condenser fan cover and ceiling with excessive dust accumulation in the following areas: meat prep area, deli walk in cooler, rear produce prep cooler, light shields above prep in juice room, dairy walk-in cooler.

55. Physical facilities installed, maintained & clean
- comments: observed excessive grease/oil leakage underneath deep fryer in deli prep/cooking area. Instructed to detail clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floor drain with black mold like build-up in deli prep/dishwashing area, cheese prep area, produce prep/dishwashing area and in vero coffee prep area.

55. Physical facilities installed, maintained & clean
- comments: instructed to replace missing floor baseboard around juice room, missing floor baseboard underneath 3 compartment sink and prep table.

55. Physical facilities installed, maintained & clean
- comments: instructed to regrout floor tiles with deep seams in produce prep area, juice room and in deli cooking area. Must replace missing floor tile or level.

55. Physical facilities installed, maintained & clean
- comments: instructed to clean and reorganize rear outside area.

Source: chicago.gov

Contamination prevented during food preparation, storage & display
- comments: observed food containers stored on the floor in the bakery, meat, and dairy walk-in coolers. Instructed the person in charge to properly store and protect food items from contamination while stored by elevating at least six inches from the floor and maintaining.

49. Non-food/food contact surfaces clean
- comments: observed grease buildup on cooking equipment and surrounding floors in the deli/hot foods prep area. Instructed the person in charge to degrease, clean and sanitize and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed missing and damaged floor tiles surrounding the deep fryer in the deli/hot foods prep area. ---also observed missing ceiling panels throughout rear bakery prep area. Instructed the person in charge to repair floor tiles and missing ceiling panels and maintain. Observed missing ceiling panels throughout the rear bakery prep area. Instructed the person in charge to repair missing ceiling panels and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed food debris and dirt on floors in bakery, meat, deli/hot foods prep areas and in all walk-in coolers. Instructed the person in charge to detail clean floors and maintain.

Source: chicago.gov

them.

55. Physical facilities installed, maintained & clean
- comments: observed gaps in the ceiling in the produce preparation area. Instructed the person in charge to smoothly seal gaps and maintain them in good repair.

55. Physical facilities installed, maintained & clean
- comments: observed food debris and dirt on floors under cooking equipment, along walls, and all corners in prep, dishwashing, and storage areas. Instructed the person in charge to clean floors under all equipment, along walls, and all corners in all areas.

Source: chicago.gov

employees' washrooms. Must provide covered trash receptacles for both employees' washrooms.

55. Physical facilities installed, maintained & clean
- comments: produce prep area floor tiles with low grout/standing water. Instructed manager must regrout produce prep area floor tiles. The floor surface must be easily cleanable and dry.

56. Adequate ventilation & lighting; designated areas used
- comments: some ventilation hood light bulbs not working in the deli prep area. Must provide working light bulbs at deli prep area ventilation hood.

Source: chicago.gov

uses to prevent cross-contamination. Instructed to maintain.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must not store clean cutting board on the back-splash of the three compartment sink. Manager removed

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items, throughout the premises.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: 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.

49. Non-food/food contact surfaces clean
- comments: 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.

51. Plumbing installed; proper backflow devices
- comments: 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.

55. Physical facilities installed, maintained & clean
- comments: broken and missing baseboard tiles inside the meat prep area. Replace. The surface must be smooth and cleanable

55. Physical facilities installed, maintained & clean
- comments: grease and debris on floor at hot food prep area under and behind cooking equipment, under three-compartment sink and shelves in selling area.

Source: chicago.gov

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

10. Adequate handwashing sinks properly supplied and accessible
- comments: 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

10. Adequate handwashing sinks properly supplied and accessible
- comments: 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'

15. Food separated and protected
- comments: 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

16. Food-contact surfaces: cleaned & sanitized
- comments: 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

37. Food properly labeled; original container
- comments: must label with common name white dry food containers at hot food prep area.

41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must not store clean cutting board on the back-splash of the three compartment sink. Manager removed

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items, throughout the premises

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: some cutting boards on prep and produce areas with dark stains and deep cuts must refinish or replace said cutting boards

48. Warewashing facilities: installed, maintained & used; test strips
- comments: 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.

49. Non-food/food contact surfaces clean
- comments: 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.

50. Hot & cold water available; adequate pressure
- comments: 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

51. Plumbing installed; proper backflow devices
- comments: 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.

55. Physical facilities installed, maintained & clean
- comments: broken and missing baseboard tiles inside the meat prep area. Replace. The surface must be smooth and cleanable

55. Physical facilities installed, maintained & clean
- comments: grease and debris on floor at hot food prep area under and behind cooking equipment, under three-compartment sink and shelves in selling area.

Source: chicago.gov