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Mariano's

Updated: January 12, 2023 9:00 AM
Report date: Jan 9, 2023
10. Adequate handwashing sinks properly supplied and accessible
- comments: handwashing signage must be posted at all handwashing. Also must relocate paper towels installed above sanitizer compartment of three compartment sink at bakery area.

10. Adequate handwashing sinks properly supplied and accessible... See More
- comments: found 5-202. 12 (a) no hot water provided at handwashing sink at produce prep area. Hot water temperature found at 61. 1f to 63. 5f must provide hot water with a minimum temperature of 100f at all washbowls. Adequate hot water found at all other sinks. Priority violation 7-38-030(c),citation issued manager call technician, after twenty minutes hot water was provided at said sink,water temp 107. 9f.

16. Food-contact surfaces: cleaned & sanitized
- comments: 4-501. 114 (a, b, c, d, e, f: 1 & 2) high temp dish machine at bar area not maintaining 160f. Presently maintains 141. 1f to 145. 5f after of 4 to 5 cycles. Instructed to repair issue. Tagged unit' held for inspection', do not use. Priority violation:7-38-025,citation issued.

41. Wiping cloths: properly used & stored
- comments: a bucket with sanitize solution and linen must be provided at prep tables

49. Non-food/food contact surfaces clean
- comments: high temp dishmachine with extra brown mineral deposit thrughout the interior of unit included dish rack. Must delimer. Clean and maintain unit

55. Physical facilities installed, maintained & clean
- comments: debris,grimes and excess food debris on floors in prep area(under shelves,along baseboard wall and corners). . Also floor drain under the three compartment sink at bar area.

57. All food employees have food handler training
- comments: no food handler training certificate provided on site,instructed to provide

Source: chicago.gov
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Suspected food poisoning. Symptoms: Vomiting
Suspected source: Spinach
Onset: 20 to 30 mins
Duration: An hour | Symptoms: Vomiting See Less
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Report date: Dec 12, 2022
36. Thermometers provided & accurate
- comments: instructed to provide thermometer visible inside prep cooler in coffee (vero) prep area.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain storage shelves and racks inside dairy display cooler with... See More black mold like accumulation (in display area).

51. Plumbing installed; proper backflow devices
- comments: instructed to repair hot faucet handle at handsink (hot water continously dripping) in rear employee breakroom.

54. Garbage & refuse properly disposed; facilities maintained
- comments: instructed to clean and maintain rear outside garbage area with some litter and dried leaves under and around garbage compactor.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain following condenser fan cover with excessive dust accumulation inside meat prep/cut room, deli prep back room, juice/salad bar prep room and in bakery walk-in cooler.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors along the walls and in all corners at the following areas: deli walk-in cooler, dairy walk-in cooler, produce walk-in cooler, bakery walk-in cooler, rear storage area and in rear garbage compactor area,

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors under and behind cooking equipment with grease and food debris in rear hot prep area.

Source: chicago.gov
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Report date: Nov 29, 2022
38. Insects, rodents, & animals not present
- comments: observed a 1/4 inch gap at bottom right side of rear exit door in the receiving area; instructed to seal gap to prevent possible rodent entry.

49. Non-food/food contact surfaces clean
- comments:... See More instructed to clean the exterior surfaces of cooking and baking equipment in kitchen area and bakery area

55. Physical facilities installed, maintained & clean
- comments: instructed to clean and maintain the following: remove dust from the ceiling tile in the the deli kitchen area and bakery area. Remove dust from the fan covers and ceiling of the dairy walk in cooler. Remove dust from the ceiling tile and vents in the bakery dishwashing area. Clean the floors in the deli kitchen area under around and behind cooking equipment, under shelves in the produce walk in cooler and floor in the salad prep area under sink and around juicers. Clean the wall around juicers in salad prep area.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to clean the vents above the ovens in the deli kitchen and vents over the donut fryer in the bakery area.

Source: chicago.gov
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Report date: Nov 18, 2022
16. Food-contact surfaces: cleaned & sanitized
- comments: 4-602. 11(b-e)--observed a slight debris accumulation encrusted on the interior of the ice maker located at front juice prep area. Must remove debris, detail clean inside ice maker/have serviced and maintain ice machine at... See More all times.

38. Insects, rodents, & animals not present
- comments: 6-202. 15--observed gap opening at bottom of south front entrance doors. Instructed to pest proof mentioned doors all across the bottoms to prevent pest entry.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 4-101. 19--observed chipped rust on the wire storage racks in the deli walk-in cooler. Instructed to remove chipped rust and repaint or replace the shelves.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 4-501. 12--observed a torn door gasket inside of the main kitchen 2 door stand-up cooler. Instructed to replace the torn door gasket and maintain.

54. Garbage & refuse properly disposed; facilities maintained
- comments: 5-501. 115--instructed to detail clean and maintain rear outside enclosure next to garbage compactor with broken equipments etc.

55. Physical facilities installed, maintained & clean
- comments: 6-201. 17-- instructed to detail clean walls in the front juice/coffee prep area to remove food splashed debris and provide missing ceiling tile in the rear main kitchen area and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: 6-501. 14--instructed to remove excessive accumulation of dusts on ventiltation covers throughout the bakery prep area and maintain.

Source: chicago.gov
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Last week my 10 year old son requested to try Honey Nut Cheerios rather than just regular Cheerios. On the mornings he eats Honey Nut Cheerios, he vomits 1-2 hours after eating and is sick for about 4 hours with abdominal pain. | Symptoms: Vomiting, Stomach Pain See Less
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XB
anonymous7440
If you haven’t already, make sure you report it to your local FDA as well as General Mills.
Reply 3 months ago
Report date: Aug 3, 2022
55. Physical facilities installed, maintained & clean
- comments: noted grease on floor along wall base and underneath cooking equipment at the kitchen prep area (chicken frying area) at the first floor. Instructed to clean and maintain.

Source: chicago.gov See Less
5.3K


Over the past week, I think the organic triple washed baby spinach | Symptoms: Diarrhea, Nausea See Less
5.3K


TW
T........5
I’ve been sick stomach I think there’s a bug going around
Reply 6 months ago
Report date: Jun 10, 2022
49. Non-food/food contact surfaces clean
- comments: observed accumulated food debris on interior/exterior and rails of meat prep area display coolers. Must clean said coolers and maintain.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: no covered trash receptacles in... See More 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
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5.3K


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