JEWEL FOOD STORE #1296 Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. FOUND 15 SMALL LIVE FLIES IN THE COFFEE ROOM/BREAK ROOM AT THE BASEMENT,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO CALL PEST COMPANY FOR SERVICE,NO FLIES OR PESTS MUST BE PRESENT IN A FOOD ESTABLISHMENT;MANAGER SHOWED THE VISIT OF THE PEST COMPANY DATED 10-25-10 DOCUMENTS REVIEWED;GIVEN 5 DAYS 11-03-10 TO CORRECT THE VIOLATION

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #138870,02-02-09 NOT CORRECTED VIOLATION#32 SHELVES IN THE FOLLOWING AREAS NOT CLEAN-CHEESE DISPLAY COOLER,HOTDOG,SAUSAGES AND PIZZA DISPLAY COOLERS,SERIOUS VIOLATION,CITATION ISSUED,GIVEN 5 DAYS 11-03-10 TO CLEAN,CORRECT THE VIOLATION

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOKING HOOD FULL OF GREASE, EXTERIOR COOKING EQUIPMENT NOT CLEAN,MUST CLEAN AND MAINTAIN AND OR CALL SERVICE

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. WIRE SCREEEN IN THE MEAT CUTTING ROOM FULL OF DUST,MUST CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND AND UNDER COOKING EQUIPMENTS IN THE DELI / CHICKEN COOKING AREA UNCLEAN,FOOD DEBRIS MUST BE CLEAN AND MAINTAIN;FLOOR IN THE BAKERY WALK IN FREEZER UNCLEAN,MUST CLEAN AND MAINTAIN;FLOOR UNDER 2 COMPARTMENT SINK IN MEAT CUTTING ROOM UNCLEAN,MUST CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILES IN THE BAKERY AREA NEAR DOOR AND WOMEN'S WASHROOM BASEMENT MUST BE REPLACED

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.BROKEN LIGHT SHIELDS MUST BE REPLACED IN THE BAKERY AREA,DELI WALK IN COOLER AND MEN'S TOILET BASEMENT

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.BROKEN LIGHT SHIELDS MUST BE REPLACED IN THE BAKERY AREA,DELI WALK IN COOLER AND MEN'S TOILET BASEMENT

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.