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

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED SHELL FISH (OYSTERS) ON SEAFOOD DISPLAY COOLER WITH NO TAGS ATTACHED. INSTRUCTED TO HAVE TAGS ATTACHED TO ALL SHELL FISH PRODUCTS UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED IN A FOLDER FOR ADDITIONAL 90 DAYS.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED PRODUCTS THROUGH DENATURING PROCESS. SEE VIOLATION #3 FOR WEIGHT AND COST OF ALL PRODUCTS DISPOSED. CITATION ISSUED FOR CRITICAL VIOLATION #7-30-005(B)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE DISPLAY COOLER AND INSIDE 2 COMPARTMENT SINK AT THE MAIN FOOD PREP AREA:- TURKEY 51.6F,TURKEY BREAST 49.2F,SMOKED HAM 47.2F, SLICED POLISH HONEY HAM 45F, JUMBO BEEF FRANKS 44.1F (INDIVIDUALLY PACKAGED PRODUCTS). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 61 LBS OF PRODUCTS WORTH $711.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED 3 COMPARTMENT SINK AND 2 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR THE SINKS.ALSO NOTED DELI MEAT DISPLAY COOLER AND MILK WALK IN COOLER SHELVES LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN AREAS.

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: INSTRUCTED TO CLEAN SHELVES THROUGH OUT THE DISPLAY COOLERS, RAILS AT THE DISPLAY COOLER OF THE DELI MEAT COUNTER WITH DIRT AND FOOD PARTICLES AND MUST ALSO CLEAN RUBBER GASKETS AT DOORS OF SERVICE COOLER AT THE MAIN KITCHEN AREA.

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 FLOOR DRAINS THROUGH OUT THE PREMISES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOOR DRAINS THROUGH OUT THE PREMISES.

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.