JEWEL FOOD STORE Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND IN SELLING AREA A SELF SERVE HOT HOLDING UNIT AT TEMP OF AIR TEMP OF 101.5F TO 103.6F,COOKED CHICKENS STORED AT MENTION UNIT.TWO WHOLE CHICKEN AT TEMP OF 127.9F TO 129F. HOT HOLDING UNIT MUST MAINTAIN TEMP OF 140F AND ABOVE. STORE MANAGER WAS ABLE TO PROVIDE PROPER TEMPERATURE.PRESENTLY 158.6F. CRITICAL VIOLATION:7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND ON TOP THE PREP TABLE COOKED TURKEY AT TEMP OF: 48.6F-49.3F-49.5F-50.1F-AND 51.3F. MANAGER STATED PRODUCTS WAS COOKED YESTERDAY 2-8-18. ALSO FOUND TWO WHOLE COOKED CHICKENS AT SELF SERVE HOT HOLDING UNIT IN SELLING AREA AT TEMP OF 127.9F-129F AND 131.3F. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 29.42,VALUE 142.31 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK AT STARBUCK AREA NOT MAINTAINED,HOT WATER TEMPERATURE OF 66.9F. AFTER 1 HOUR MANAGER WAS ABLE TO OBTAIN WATER TEMP OF 85.7F. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED.FOUND MAIN FRONT DOOR AT EAST SIDE OF THE BUILDING WITH GAPS OF 1/2" TO 1" AT TOP AND BOTTOM. THE MAIN FRONT DOOR AT WEST SIDE OF THE BUILDING WITH GAP OF 1" OR MORE AND BOTTOM 1/4" TO 1".REPAIR SAID MAIN FRONT DOORS.FOUND TWO FLY STICKS(WITH FLIES ON IT) HANGING FROM CEILING ABOVE TREE COMPARTMENT SINK,AND PREP TABLE AT MEAT/FISH DEPARTMENT.INSTRUCTED TOO REMOVE AND CONSULT PEST CONTROL TECHNICIAN. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND NO HOT WATER PROVIDED IN BOTH CUSTOMERS WASHROOMS.PRESENTLY HOT WATER TEMPERATURE: 55.1F MEN'S WASHROOM,WOMEN'S WASHROOM 50.4F. AFTER MY ARRIVAL A FEMALE EMPLOYEE RUSHED TO POST "OUT OF ORDER" NOTES AT WASHROOMS DOORS, WITH CUSTOMER USING WOMEN'S WASHROOM. HOT WATER TANK BROKEN PER MANAGER STATEMENT.UNIT ON SITE,BUT NOT INSTALLED. TWO OTHER WASHROOMS ON SITE FOR STAFF WITH PLENTY HOT WATER. SERIOUS VIOLATION:7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY METAL SHELVES INSIDE THE REPACKING COOLER ROOM WERE FOAM TRAYS AREA STORED.REPAIR /REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE

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: SHELVES INSIDE THE MILK COOLER WITH EXCESS SPILLAGE,CLEAN AND MAINTAIN.REAR ICE MACHINE WITH BEGINNING OF MINERAL BUILD -UP.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,DUST AND ITEMS ON FLOOR THROUGHOUT THE PREP AREAS(UNDER AND BEHIND EQUIPMENTS INCLUDED WALK-IN COOLERS)AND THROUGHOUT THE REAR STORAGE AREA.ELEVATED ITEMS NEEDED 6" OFF THE FLOOR THROUGHOUT INCLUDED WALK-IN COOLERS AND WALK-IN FREEZERS.

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: BROKEN/HOLES ON CEILING TILES AT BAKERY AREA ABOVE THE OVENS.REPAIR/REPLACE.SURFACE MUST BE SOOTH CLEANABLE AND NON-ABSORBENT 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING CAP AT DRAIN PIPE UNDER THREE COMPARTMENT SINK(WASH COMPARTMENT)INSIDE THE WALK-IN COOLER OF REPACKING MEAT.REPAIR CAUSE.

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: MISSING CAP AT DRAIN PIPE UNDER THREE COMPARTMENT SINK(WASH COMPARTMENT)INSIDE THE WALK-IN COOLER OF REPACKING MEAT.REPAIR CAUSE.

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.