JEWEL FOOD STORE Fails Health Inspection - Chicago Grocery store

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14(A) AT BAKERY AREA OBSERVED EMPLOYEE WITH GLOVED HANDS TOUCHING BODY PARTS (HIS FACE) AND WITHOUT CHANGING GLOVES OR HAND WASHING PICKED UP A LOAF OF BREAD FROM A SHELF AND STORED IT IN PLASTIC BAG TO BE SERVED TO CUSTOMERS. MUST CHANGE GLOVES AND HAND WASHING PRIOR TO HANDLE RTE FOOD.FOOD DISCARDED BY THE MANAGER. PRIORITY VIOLATION: 7-38-010. CITATION ISSUED. - COS

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: PANELS OF INTERIOR OF ICE MACHINE WITH A BUILD-UP OF BLACK SLIME SUBSTANCE,ALSO BLACK SLIME SUBSTANCE AT RELEASED PANEL OF ICE BIN .ICE IS USED FOR FOOD PRODUCTS.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN. PRIORITY FOUNDATION:7-38-005,CITATION ISSUED.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOT IN USE UTENSILS MUST BE STORED IN A SANITARY WAY, REMOVE FROM EQUIPMENT HANDLES, AT DELI AREA

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REMOVE BLACK CRATES USED TO STORE ITEMS AT DELI DEPARTMENT, MUST PROVIDE RAISED SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED EMPLOYEE NOT ABLE TO SANITIZE EQUIPMENT DUE TO SANITIZER COMPARTMENT AT MANUAL WAREWASHING SINK IS BROKEN, NO STOPPERS NOR MECHANICAL DRAIN STOPPER IN WORK CONDITION.INSTRUCTED TO REPAIR CAUSE, ALSO TEMPORARILY CAN USE BAKERY WAREWASHING SINK. PRIORITY FOUNDATION:7-38-025,CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AT DELI DEPARTMENT,INSTRUCTED TO CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: WATER PIPE BEHIND THE OVENS IS LEAKING,INSTRUCTED TO REPAIR, AT BAKERY AREA

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: WATER PIPE BEHIND THE OVENS IS LEAKING,INSTRUCTED TO REPAIR, AT BAKERY AREA

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.