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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COOKED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE AT HOT HOLDING BUFFET:RED CURRY CHICKEN AT TEMP OF 100.9F; JASMINE RICE AT TEMP OF 126.1F; BABY CARROTS AT TEMP OF 89.9F AND VEGETABLE LO MEIN AT TEMP OF 127.4F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.MUST REHEAT FOOD AT 165F PRIOR TO STORED AT HOT HOLDING UNIT. FOOD DISCARDED AND DENATURED.POUNDS #21,VALUE184.16 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE THE INTERIOR OF DEEP FRYER BY THE HOT UNIT,INSTRUCTED TO CLEAN AND MAINTAIN MICROWAVE WITH BUILD-UP OF ENCRUSTED FOOD,TABLES WITH FOOD AND GRIMES AT STAFF DINING,INSTRUCTED TO CLEAN AND MAINTAIN.DRINKING FOUNTAINS WITH GRIME AND MINERAL BUILD-UP AT STAFF DINING ROOM. INSTRUCTED TO 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: DEBRIS ON FLOOR UNDER SHELVES AND ALONG BASEBOARD WALLS INSIDE THE WALK-IN COOLER OF DELI,BAKERY, AND PRODUCE DEPARTMENT; ALSO THROUGHOUT THE REAR STORAGE AREA,DETAIL CLEAN CORNERS EXCESS WATER ON FLOOR AT DRY STORAGE/COOLER INSIDE THE PRODUCE WALK-IN COOLER. INSTRUCTED TO KEEP FLOOR DRY

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: WALL BEHIND THE FAUCET AT STAFF DINING ROOM WITH PEELING PAINT,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.GRIMES ON WALLS INSIDE THE PREP PRODUCE AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

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: LIGHT SHIELD UNDER THE HOOD IN DELI DEPARTMENT WITH GREASE STAINS INSTRUCTED TO CLEAN AND MAINTAIN

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: LIGHT SHIELD UNDER THE HOOD IN DELI DEPARTMENT WITH GREASE STAINS INSTRUCTED TO CLEAN AND MAINTAIN

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.