MARCELLO'S MARKET & DELI.

OBSERVED SEVERAL SMALL FLYING INSECTS IN KITCHEN/PREP AREA AT REAR ON WALL, CEILING, BOXES AND ON/UNDER STORAGE RACKS. MUST REMOVE. SERIOUS VIOLATION 7-38-020.

ENCLOSED GARBAGE AREA AT REAR OF BUILDING NOT MAINTAINED WITH FOOD SPILLS, GREASE ON FLOOR AROUND/UNDER OPENED DUMPSTERS WITH EXPOSED GARBAGE AND HEAVY FRUIT FLY ACTIVITY FROM READY FOOD SOURCE. MUST CLEAN. SERIOUS VIOLATION 7-38-020.

MUST REPAIR REFRIGERATION COMPRESSOR HOSE AT FRONT 2-DR REFRIGERATION DELI COOLER TO PREVENT WATER BUILD UP AT INTERIOR BOTTOM.

DETAIL CLEAN THE FOLLOWING; INTERIOR OF ALL REFRIGERATION UNITS, CABINETS BEHIND FRONT SERVICE COUNTER AND STORAGE BINS IN SAME AREA, AND EXTERIOR OF ALL EQUIPMEENT ON SERVICE COUNTERS. CLEAN EXHAUST FANS AND UNIT COVER IN WALK-IN COOLER. MUST CLEAN.

MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES INCLUDING WALK-IN COOLER OF FOOD SPILLS BEHIND STORAGE RACKS AND AT CORNERS.

MUST REPLACE/REPAIR MISSING CEILING TILES ABOVE WALK-IN COOLER AND IN KITCHEN PREP AREA AT REAR.

REMOVE CLUTTER AT REAR UNDER PREP TABLES AND BY MOP SINK AT REAR IN THE FORM OF CARDBOARD BOXES. ORGANIZE AND MAINTAIN AT ALL TIMES.

CLEAN FLOOR BEHIND FRONT CUSTOMER FOOD SERVING LINE.

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS IN REAR PREP AEAR AND INSIDE WALK IN COOLER & FREEZER TO REMOVE DEBRIS AND/OR SPILLS.

(7-38-005A) FOUND THE EAST SECTION OF THE COLD BUFFET LINE, WITH AN AMBIENT AIR TEMPERATURE OF 60-64.4F (UNIT TAGGED). INSTRUCTED TO MAINTAIN COLD HOLDING UNITS AT 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

(7-38-005A) FOLLOWING FOODS FOUND AT INADEQUATE TEMPERATURES IN THE BUFFET LINE: 2-POUNDS WALDORF SALAD AT 56.9F; 4-POUNDS OF FATOUCHE SALAD AT 54.9F; 1/2-POUND OF SHREDDED CHEESES AT 54.7F. INSTRUCTED TO DISPOSE OF SAID PRODUCTS & MONITOR COLD FOODS AT 40F OR BELOW. (TOTAL AMOUNT OF PRODUCT= $28.00). All cold food shall be stored at a temperature of 40F or less.

ALL 'TO-GO' PRE-PACKAGED FOOD MUST HAVE 'USE BY' OR 'MADE ON' DATES. All food not stored in the original container shall be stored in properly labeled containers.

MISSING CAULKING AROUND THE SINKS AT THE FRONT COFFEE STATION MUST BE REPLACED, TO PREVENT WATER FORM SEEPING ONTO THE BOTTOM CABINETS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

BOTTOM OF PREP TABLES, CABINETS UNDER BUFFET LINE & UNDER FRONT SINKS, FAN GUARDS OF WALK-IN COOLER MUST BE FREE OF FOOD DEBRIS OR DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS ALONG WALLBASES, BEHIND EQUIPMENT & PREP TABLES MUST BE KEPT CLEAN. ALL FLOOR DRAINS NEED CLEANING ALSO. ALL SUPPLIES/STOCK MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. OBSERVED STANDING WATER/DEBRIS INSIDE FRONT LINE CABINETS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN CABINETS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Must provide a Pest Control Service for premises, as part of pest prevention measures.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. Must provide a garbage disposal service for garbage refuge.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Must have a city certified manager or proof of enrollment for such class, on premises upon re-inspection.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must provide sneezeguards to the end sides of bothe the cold & hot buffet tables for customer service.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Access to the main grease trap or catch basin of the building (where all waste water filters thru-per engineer) should be ready upon re-inspection.