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 FOOD AT IMPROPER TEMPERATURES ON THE HOT HOLDING UNITS BEHIND THE FRONT COUNTER AND THE SELF SERVICE HOT HOLDING BAR IN THE MIDDLE OF THE AISLE: OBSERVED GRILLED CHICKEN AT 125.3F ON THE HOT HOLDING UNIT BEHIND THE COUNTER AND TWO BOXES OF RAW CHICKEN ON THE PREP TABLE BEHIND THE COUNTER AT 52.1F AND 55.4F. OBSERVED BONELESS WINGS AT 125F, BBQ CHICKEN WINGS AT 115.6F, DRY RUB CHICKEN WINGS AT 123.9F, AND SPICY CHICKEN WINGS AT 112.7F, AND ROAST BEEF ROAST AT 130.8F AT THE SELF SERVICE HOT HOLDING BAR IN THE MIDDLE OF THE AISLE. MANAGER VOLUNTARILY DISCARDED 59# OF FOOD WORTH $103. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FRONT ENTRANCE DOORS NOT PROPLERY SEALED AT TIME OF INSPECTION: OBSERVED A 1/4 GAP AT THE FRONT ENTRANCE DOOR NEAR THE NURSERY ENTRANCE WHERE THE DOOR SWEEP HAS BEEN RIPPED OFF ON HALF OF THE DOOR AND OBSERVED A 1/4 GAP ON THE REVOLVING DOOR AT THE EAST ENTRANCE. INSTRUCTED TO REPLACE THE BROKEN DOOR SWEEP ON THE FRONT DOOR AND THE REVOLVING DOOR TO PROPERLY SEAL AND PREVENT THE INTRUSION OF PESTS AT ALL TIMES. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK AT THE DELI IS IN POOR REPAIR: UPON FILLING THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK THE LEFT AND RIGHT COMPARTMENT ARE UNABLE TO DRAIN PROPERLY. AFTER RELEASING THE DRAIN PLUG FROM THE MIDDLE COMPARTMENT AFTER FILLING, WATER IS BACKING UP INTO THE 3RD COMPARTMENT (RIGHT SIDE) AND UNABLE TO ADEQUATLEY DRAIN ALL THREE COMPARTMENTS. INSRTRUCTED TO CONTACT A PLUMBER TO FIX SINK AND PROVIDE PROPER DRAINAGE AND PREVENT WATER FROM BACKING UP INTO THE OTHER COMPARTMENTS. PLEASE NOTE: FACILITY IS OK TO WASH, RINSE, AND SANITIZE EQUIPMENT AND UTENSILS AT THE BAKERY UNTIL THE 3-COMPARTMENT SINK BEHIND THE DELI IS REPAIRED BY THE PLUMBER. SERIOUS VIOLATION 7-38-005(A)

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: THE PAPER TOWEL DISPENSER AT THE EXPOSED HAND SINK BEHIND THE BAKERY IS HANGING FROM THE WALL BY ONE SCREW. INSTRUCTED TO RE-ATTACH THE PAPER TOWEL DISPENSER TO THE WALL SECURELY AND MAINTAIN AT ALL TIMES.

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: MUST DETAIL CLEAN AND MAINTAIN THE STORAGE AREA UNDER THE HOT-HOLDING CHICKEN BAR WHERE TO-GO CONTAINERS ARE STORED TO REMOVE FOOD DEBRIS BUILDUP. MANAGER VOLUNTARILY DISCARDED THE TO-GO CONTAINERS THAT WERE SOILED WITH FOOD DEBRIS

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CEILING TILE ABOVE THE BAKERY. INSTRUCTED TO PROVIDE MISSING TILE AND MAINTAIN TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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: MISSING CEILING TILE ABOVE THE BAKERY. INSTRUCTED TO PROVIDE MISSING TILE AND MAINTAIN TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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.