JEWEL FOOD STORE Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED APPROX 4LBS FRESH SHELLED OYSTERS AND 1 1/2LBS CLAMS INSIDE DISPLAY COOLER WITHOUT SHELLFISH TAGS IN PLACE.INSTRUCTED THAT SHELLFISH TAG MUST BE KEPT WITH CONTAINER/PRODUCT UNTIL GONE, THEN REMAIN ON PREMISES FOR 90-DAYS AFTER GONE. FISH DEPT EMPLOYEE WAS UNAWARE THE CORRECT TAG FOR THE SHELLFISH ON DISPLAY,ONE TAG GIVEN TO ME THAT WAS FILED AWAY,AND THE OTHER TAG INSIDE OF WALK IN COOLER WITH OTHER SHELLFISH. MUST KNOW WHAT TAG GOES WITH WHAT SHELLFISH.COULDNT IDENITIFY SHELLFISH.(SHELLFISH WAS REMOVED AND DISCARDED.APPRX $40.00. CDI-CRITICAL CITATION ISSUED-7-38-005 B-2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED INADEQUATE DISH WASHING FACILITIES AT 3-COMP SINK. FAUCET IN PRODUCE PREP TOO SHORT TO REACH ALL 3 COMP OF SINK TO WASH,RINSE AND SANITIZE.MUST REPLACE FAUCET.7-38-030 SERIOUS CITATION ISSUED

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS NOT CLEAN IN DELI,BAKERY,AND PRODUCE PREP AREAS.ALSO REAR STOREAGE AREAS AROUND COMPACTORS,,BEHIND STORAGE THRU-OUT.MUST CLEAN DEBRIS,OLD FOOD 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE WALK IN COOLERS.MUST INSTALL.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE WALK IN COOLERS.MUST INSTALL.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.