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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (SALAD BAR) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 43.9F (LOCATED IN DISPLAY/SERVICE AREA) INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. SALAD BAR TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. CRITICAL VIOLATION 7-38-005 (A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE, DISPLAY AND SERVICE IN SALAD BAR (WITH AN AIR TEMPERATURE OF 43.9F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: SEAFOOD SALAD AT 44.4F, CHICKEN AT 48.2F/44.9F/46.7F/45.9F, GREEK PASTA AT 43.9F, PASTA AT 44.2F, TUNA SALAD AT 44.9F/45.3F, OLIVES AT 45.9F/44.8F/46.1F, SLICED HAM AT 48.0F/47.6F/46.9F, FETA CHEESE AT 50.4F/49.9F, BLACK BEANS AT 51.4F, STUFFED GRAPE LEAVES AT 50.4F, SALSA AT 46.5F/47.2F, SLICED TURKEY AT 45.7F, 46.2F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1522.00, TOTAL WEIGHT 190 LBS. CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EMPLOYEE MEN'S WASHROOM IN BASEMENT NOT PROPERLY MAINTAINED. NOTED URINAL OVERFLOWING AND CLOGGED, ALSO (RIGHT)TOILET BOWL CLOGGED WITH FECES. INSTRUCTED TO REPAIR, CLEAN AND SANITIZE. ISSUED 48 HOUR CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND (2) FRONT BOTTOM ENTRANCE DOOR (INTERIOR AND EXTERIOR) NOT RODENT PROOFED WITH 1/4 INCH GAP. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOORS. RECOMMEND TO INSTALL RUBBER STRIPPING. SERIOUS VIOLATION 7-38-020

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: BAKERY PREP AREA-INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT AND EXPOSED HAND SINK, DISH MACHINE, STORAGE AND PREP SHELVES. DELI/KITCHEN AREA- INTERIOR AND EXTERIOR SURFACES 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES, INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, STORAGE, PREP SHELVES AND DISPLAY CASE. INTERIOR OF ICE MACHINE IN REAR.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: FLOORS THROUGHOUT BAKERY, BAKERY WALK-IN COOLER, DELI/KITCHEN AREA, INSIDE DELI WALK-IN COOLER WITH EXCESSIVE GREASE AND DRIED FOOD ACCUMULATION, FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN DELI/KITCHEN AREA, MEAT/SEAFOOD, PRODUCE PREP AREA WITH WATER POOLING, INSIDE DAIRY WALK-IN COOLER, REAR DRY STORAGE AREA, ALONG THE WALLS AND IN ALL CORNERS, FLOORS THROUGHOUT EMPLOYEE MEN AND WOMEN WASHROOM. NOTED WATER POOLING ALONG THE WALLS UNDERNEATH ICE MACHINE, 3 COMPARTMENT SINK IN REAR PRODUCE PREP AREA TO PREVENT PEST HARBORAGE. FLOORS THROUGHOUT BASEMENT EMPLOYEE LUNCHROOM AND INSIDE WASHROOM FLOORS AND FLOOR THROUGHOUT ELECTRICAL ROOM IN BASEMENT.

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: INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION IN REAR BAKERY PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE BY 3 COMPARTMENT SINK IN REAR BAKERY/DISH WASHING AREA.-------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE DELI AND PRODUCE WALK-IN COOLER.-----MUST DETAIL CLEAN AND MAINTAIN HOOD AND FILTERS IN BAKERY PREP AND IN DELI/KITCHEN PREP AREA.

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: INSTRUCTED TO REPLACE MISSING (2)LIGHT BULBS INSIDE BAKERY WALK-IN FREEZER

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR INOPERABLE CEILING VENT COVER INSIDE EMPLOYEE MEN AND WOMEN WASHROOM MUST REPAIR DRAIN OPENER UNDER 3 COMPARTMENT SINK IN PRODUCE PREP AREA.--------NOTED GREEN HOSE ATTACHED TO FAUCET NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER. MUST USE FOOD GRADE WATER HOSE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR INOPERABLE CEILING VENT COVER INSIDE EMPLOYEE MEN AND WOMEN WASHROOM MUST REPAIR DRAIN OPENER UNDER 3 COMPARTMENT SINK IN PRODUCE PREP AREA.--------NOTED GREEN HOSE ATTACHED TO FAUCET NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER. MUST USE FOOD GRADE WATER HOSE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.