JEWEL FOOD STORE Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE HOT FOOD DISPLAY CASE AND SANDWICH DISPLAY COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROEPR TEMPERATURES INSIDE OF THE HOT FOOD DISPLAY CASE: CHICKEN TENDERS AT 135F AND COOKED POTATO WEDGES AT 134F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE SANDWICH DISPLAY COOLER: LASAGNA AT 49.8F, STUFFED PEPPERS AT 48.5F, EGG ROLLS AT 47.4F, ROAST BEEF SANDWICH AT 51.2F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE ON TOP OF THE DELI PREP TABLE: TURKEY AT 51.1F. MANAGEMENT VOLUNTARILY DISCARDED 35# OF FOOD WORTH $297. CRITICAL VIOLATION 7-38-005A.

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.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED AN IMPROPER WASH TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE IN THE BAKERY PREP AREA. THE WASH TEMPERATURE WAS AT 115F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE SO THAT A PROPER WASH TEMPERATURE ABOVE 120F IS REACHED. CRITICAL VIOLATION 7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HANDWASHING SINK WAS OBSERVED AT THE OLD TOWN SWEET SHOPPE FOOD PREP AREA. PREMISES SERVES FUDGE AND POPCORN IN THIS AREA. KETTLE CORN IS PREPARED IN THIS AREA. MANAGEMENT INSTRUCTED THAT AN EXPOSED HANDWASHING SINK MUST BE LOCATED IN ALL FOOD PREP AREAS. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING DISPLAY. OBSERVED BAGELS AND BREAD PRODUCTS NOT PROTECTED FROM CONTAMINATION IN THIS AREA. THE SNEEZEGUARDS DO NOT ADEQUATELY PROTECT THE FOOD FROM CONTAMINATION AND THERE IS NO SIDE GUARD TO PROTECT FROM CONTAMINATION WHERE THE EMPLOYEES ENTER THE BAKERY PREP AREA FROM THE DISPLAY AREA. MANAGEMENT INSTRUCTED TO WRAP OR COVER FOOD PRODUCTS AND PROVIDE A SNEEZEGUARD ALONG THE SIDE OF THE DISPLAY CASE. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISHWASHING FACILITIES IMPROPERLY MAINTAINED. NO HOT WATER WAS PROVIDED TO THE WASH SINK OF THE 3 COMPARTMENT SINK IN THE BAKERY PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR THE HOT WATER HANDLE FOR THE SINK SO THAT HOT WATER CAN BE USED IN THIS AREA TO PROPERLY WASH DISHES. SERIOUS VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL THE DOOR AROUND ALL SIDES OF THE DELI WALK-IN COOLER.

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: DETAIL CLEAN THE VENTILATION HOOD ABOVE THE BAKERY OVENS, INTERIOR OF MICROWAVE IN THE BAKERY PREP AREA, FAN GUARDS IN THE MEAT WALK-IN COOLER.

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: DETAIL CLEAN THE VENTILATION HOOD ABOVE THE BAKERY OVENS, INTERIOR OF MICROWAVE IN THE BAKERY PREP AREA, FAN GUARDS IN THE MEAT WALK-IN COOLER.

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.