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 VARIETY COOKED CHICKEN ( IE GRILLED AND FRIED)INSIDE DISPLAYED COOLER FOR SALE TO CUSTOMERS AT IMPROPER COLD TEMPERATURES RANGING FROM 44.8F TO 48.9F. ALSO FOUND 64 PIECES OF GRILLED CHICKEN BEING OFERED FOR SALE TO CUSTOMERS AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 111.0F TO 117.0F. MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER. APPROX 30-LBS OF CHICKEN WAS DISCARDED BY MANAGER-CDI AT COST APPROX $ 35.00. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE'S USING POOR HYIGENIC PRACTICES DURING INSPECTION. OBSERVED FOOD HANDLER WITH GLOVES ON IN DELI PREP AREA, TOUCHING WALK IN COOLER DOOR WITH GLOVES ON, DID NOT WASH HANDS AND CHANGE BEFORE PROCEEDING TO HELP CUSTOMER AT DELI COUNTER. ALSO OBSERVED FOOD HANDLER IN PRODUCE PREP TAKE GARBAGE FROM PREP AREA, RETURN BACK INTO PRODUCE PREP AREA , DID NOT WASH HANDS BEFORE PUTTING GLOVES ON TO WRAP CUT WATERMELON. INSTRUCTED THAT HANDS MUST BE WASHED, AFTER EACH ACTIVITY PRIOR TO HANDLING FOOD OR AFTER HANDS HAVE BECOME CONTAMINATED. EMPLOYEES TO WASH HANDS,CDI. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP IN WOMEN WASHROOM, NO PAPER TOWELS,(HAND DRYING DEVICE ) AT EXPOSED HAND SINK INSIDE PRODUCE PREP AREA. MANAGER PROVIDE SOAP, TOWELS AT HAND SINKS, CDI. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED INADEQUATE FOOD PROTECTION DURING PREPARATION,( IE 1ST COMPARTMENT SINK BEING USED TO CLEAN STRAWBERRIES AND DIRTY UNCLEAN PANS AND EQUIPMENT STORED INSIDE 2ND AND 3RD COMPARTMENT OF THE SINK). MUST CLEAN AND PROPERLY STORE EQUIPMENT BEFORE HANDLING, PREPPING FOODS AT 3- COMPARMENT SINK. MANAGER DISCARDED STRAWBERRIES, CDI. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WORN CAULKING WITH BLACK/PINK SUBSTANCE AT BASE OF 3-COMPARTMENT SINK AND WALL IN MEAT PREP AREA. EXCESSIVE ICE BUILD UP AT CONDENSOR AT SEAFOOD WALK IN COOLER. INSTD TO REPAIR AND MAINTAIN. CUTTING BOARDS IN PREP AREA WITH DEEP, DARK GROOVES AND BEYOND REPAIR. INSTD TO REPAIR SAME AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED 2-HOLES IN WALLS BY HAND SINK IN PRODUCE PREP. MUST SEAL TO PREVENT ANY HIDING AREAS FOR PEST. ALSO DUSTY UNCLEAN OVERHEAD VENTS , FAN GUARDS IN WALK IN COOLERS, CEILINGS TILES , CEILING LIGHTSHIELDS INSIDE ALL PREP AREAS. MUST CLEAN/MAINTAIN. TOILET ROOM DOORS NOT CLEAN AND WORN SURFACES. WALLS THROUGH OUT PRODUCE AREA NOT CLEAN, DEBRIS. INSTD 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MOP SINK IN REAR NOT MAINTAINED. OBSERVED UNCLEAN,STANDING WATER INSIDE OF SINK.MUST REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MOP SINK IN REAR NOT MAINTAINED. OBSERVED UNCLEAN,STANDING WATER INSIDE OF SINK.MUST REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.