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: Observed potentially hazardous food stored at improper temperature in open faced deli display cooler 46.5f, 8 lbs of smoked BBQ rib tips, at a value of $56.00 47.0f, 7 lbs of buffalo chicken dip, at a value of $49.00 Manager voluntarily discarded and denatured a total weight of 15lbs at a total value $105.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. 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: Observed rust stains on wall mounted shelving units in rear fruit cutting room. Instructed manager to resurface and or replace. Maintain at all times. CDI. Observed broken and cracked door gaskets on 2 door reach in cooler at juicing station and star bucks coffee stations. Informed manager to repair/replace and to maintain it 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: Observed food and debris throughout internal shelving units of all hot and cold buffet stations. Instructed manager to detail clean and maintain at all times.

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: Observed cracks and crevices throughout grouting in rear deli back room underneath 3 compartment sink. Instructed manager to repair and maintain at all times to prevent pest harborage.

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: Observed broken and cracked east wall in juicing station. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to repair and ensure surface is smooth and easily cleanable. CDI Observed dust accumulation on vent cover in women's restroom near east entrance door. Instructed manager to detail clean and maintain it all times.

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: Observed broken and cracked east wall in juicing station. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to repair and ensure surface is smooth and easily cleanable. CDI Observed dust accumulation on vent cover in women's restroom near east entrance door. Instructed manager to detail clean and maintain it all times.

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.