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MARCELLO'S MARKET & DELI

100 W RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

MARCELLO'S MARKET & DELI has been inspected 12 times by Chicago Department of Public Health since May 18, 2015. The most recent inspection, on October 21, 2021, found no infractions.

5 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 4 separate inspections, most recently on February 22, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on February 22, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 22, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 20, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REACH IN PREP COOLER TO BE IMPROPER: HAM 53.6F AND TURKEY DELI MEAT 48.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4LBS OF PRODUCTS WORTH $12.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 54.3F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. UNIT PREVIOUSLY TAGGED ON 1/11/19, TAG REMAINS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGE WITH FOOD ITEMS WITH NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. INFORMED PERSON IN CHARGE TO PROVIDE PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED ACCUMULATION OF FOOD DEBRIS AND GREASE ON FOOD EQUIPMENT (OVEN, STOVE, ETC). MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FOOD DEBRIS ON FLOORS AND FLOOR SINKS IN FACILITY. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED VENT IN REAR FOOD PREP KITCHEN WITH ACCUMULATION OF DUST BUILD UP. MUST CLEAN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.
  3. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REACH IN PREP COOLER TO BE IMPROPER: DELI HAM 59.7F, SLICED CHEESE 61.8F, SLICED TOMATOES 63.3F, AND DELI TURKEY 57.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 11 LBS OF PRODUCTS WORTH $65.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 55F. INFORMED PERSON IN CHARGE TO REPAIR OR REPALCE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGE WITH FOOD ITEMS WITH NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. INFORMED PERSON IN CHARGE TO PROVIDE PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATION OF FOOD DEBRIS AND GREASE ON FOOD EQUIPMENT (OVEN, STOVE, ETC). MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOORS AND FLOOR SINKS IN FACILITY. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENT IN REAR FOOD PREP KITCHEN WITH ACCUMULATION OF DUST BUILD UP. MUST CLEAN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND DELI PREP COOLER AT 53.5F, COOLER IS USED TO STORE DELI MEAT AT SANDWICH PREPARATION AREA. INSTRUCTED TO MAINTAIN COOLER TEMPERATURE AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CHICAGO DEPARTMENT OF PUBLIC HEALTH FOR TAG REMOVAL INSPECTION. CRITICAL CITATION ISSUED 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 5 LBS OF DELI MEAT, 4 LBS OF CHICKEN SALAD AND 1 LB TUNA SALAD STORED IN SAID COOLER AT 49.5F-63.5F, INSTRUCTED TO STORE SUCH FOODS AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $40.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT AT WALL NEXT TO WALK-IN COOLER, INSTRUCTED TO REPAIR.
  6. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED SOILED CHIP RACK CONTAINERS. INSTRUCTED TO REMOVE OR REPLACE AND MAINTAIN.
  7. Canvass Re-Inspection

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD ITEMS NOT PROTECTED DURING DISPLAY. A BASKET OF CHIPS WAS ON THE SIDE OF THE SELF SERVE SALAD BAR WITH NO SNEEZE GUARD TO PROTECT IT FROM CONTAMINATION. ALSO, THERE WAS A BASKET OF CROSSAINTS STORED ON TOP OF A SHELF THAT WAS ALSO NOT PROTECTED. INSTRUCTED TO PROVIDE SNEEZE GUARDS OR RELOCATE ITEMS TO THE SALAD BARS WHERE THERE IS PROTECTION. SERIOUS VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 SMALL FLIES ON THE CEILINGS LOCATED THRU OUT FACILITY IN THE FOOD PREP AREAS. OBSERVED 3 LIVE ROACHES IN THE REAR LOCATED BY THE HOT WATER HEATER. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A KITCHEN STRAINER BEING USED TO CATCH FOOD AT THE FLOOR DRAIN UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO NOT USE A KITCHEN AND TO PROPERLY STRAIN FOOD PARTICLES AT THE DRAIN PIPE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED SOILED CHIP RACK CONTAINERS. INSTRUCTED TO REMOVE OR REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER THE HOT WATER HEATER, IN THE WALK IN COOLER AND UNDER REFRIGERATION UNITS WITH MINOR FOOD DIRT DEBRIS AND DEAD ROACHES UNDER THE HOT WATER HEATER. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT OUT AND POOR LIGHTING IN THE WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND REPLACE BULBS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A DIRTY POT BEING STORED DIRECTLY ON THE FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.
  8. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED A 3 DOOR PREP COOLER UNIT NOT MAINTAINING THE PROPER TEMPERATURE OF 40F OR BELOW. TEMPERATURE AT THE TIME OF THE INSPECTION WAS 49.5F. POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) WERE GOING TO BE STORED INSIDE OF UNIT. INSTRUCTED TO INSTEAD STORE POTENTIALLY HAZARDOUS FOODS IN THE WALK IN COOLER. INSTRUCTED REFRIGERATION UNITS MUST MAINTAIN 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 SMALL FLIES ON THE CEILINGS LOCATED THRU OUT FACILITY IN THE FOOD PREP AREAS. OBSERVED 3 LIVE ROACHES IN THE REAR LOCATED BY THE HOT WATER HEATER. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED COLD WATER KNOB IN POOR REPAIR ON THE LEFT SIDE FAUCET OF THE 3 COMPARTMENT SINK. AT THE TIME OF THE INSPECTION COLD WATER WAS SHUT OFF DUE TO THE FACT THAT IT WILL CONTINOUSLY RUN WATER IF NOT SHUT OFF FROM THE VALVE. INSTRUCTED TO REPAIR SAID COLD WATER KNOB AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A KITCHEN STRAINER BEING USED TO CATCH FOOD AT THE FLOOR DRAIN UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO NOT USE A KITCHEN AND TO PROPERLY STRAIN FOOD PARTICLES AT THE DRAIN PIPE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED SOILED CHIP RACK CONTAINERS. INSTRUCTED TO REMOVE OR REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER THE HOT WATER HEATER, IN THE WALK IN COOLER AND UNDER REFRIGERATION UNITS WITH MINOR FOOD DIRT DEBRIS AND DEAD ROACHES UNDER THE HOT WATER HEATER. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT OUT AND POOR LIGHTING IN THE WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND REPLACE BULBS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A DIRTY POT BEING STORED DIRECTLY ON THE FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.
  9. Short Form Complaint

    0 infractions

  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning, cooler shelving, and kitchen storage shelving/racks not clean, need detailed cleaning. Prep table lower shelving not clean, need cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need cleaning(detailed), floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing ceiling tiles in kitchen prep area,shall be replaced/provided.
  11. License

    0 infractions

  12. License

    0 infractions

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