JEWEL FOOD STORE #0901 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: IN THE PRODUCE PRODUCTION AREA FOUND A TWO 2DR REFRIGERATORNOT MAINTAINING PROPER TEMPERATURE. ABOVE UNIT FOUND AT 46F WITHOUT ANY POTENTIALLY HAZARDOUS FOODS INSIDE.TAGGED UNIT AT THIS TIME. CRITICAL VIOLATION. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND TWO DISH MACHINES WITH A TAG STATING "OUT OF ORDER DO NOT USE". FOUND UNITS DRY AND NOT IN USE.TAGGED DISH MACHINES AT THIS TIME. FACILITY HAS 3-COMP SINKS IN ORDER TO PROPERLY WASH, RINSE AND SANITIZE. CRITICAL VIOLATION NO CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE EXPOSED HAND WASHING SINK INSIDE THE MEAT PREP AREA SO AS TO BE TIGHT FITTING TO THE WALL. MUST REPAIR BOTH SETS OF PRODUCE COOLER SWINGING DOORS SO AS TO PROPERLY CLOSE AT ALL TIMES. MUST REPLACE BROKEN/MISSING GASKETS AT ABOVE STATED DOOR. MUST REPAIR LOOSE/BROKEN DOOR GASKETS AT THE REACH-IN BEER COOLERS(DOOR #1 AND #3 FROM THE LEFT HAND SIDE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE ICE MACHINE LOCATED IN THE PRODUCE PRODUCTION AREA. FOUND GRAYISH BUILD-UP AT INNER PANEL. MUST CLEAN EXPOSED HAND SINK IN THE PREPARED FOODS AREA TO REMOVE GRIME.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE ICE MACHINE LOCATED IN THE PRODUCE PRODUCTION AREA. FOUND GRAYISH BUILD-UP AT INNER PANEL. MUST CLEAN EXPOSED HAND SINK IN THE PREPARED FOODS AREA TO REMOVE GRIME.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.