JEWEL FOOD STORE Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER (46.4F-81.9F) AT HAND WASHING SINKS IN MEN, WOMEN AND UNISEX WASHROOMS. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT HAND WASHING SINKS IN ALL WASHROOMS. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS IN CHEF'S KITCHEN AND MEAT PREP AREA. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT HAND WASHING SINKS FOR PROPER HAND DRYING. PRIORITY FOUNDATION 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SINK NOT ACCESSIBLE IN MEAT PREP AREA. OBSERVED ROLLING CARTS AND RUBBER MATS STORED IN FRONT OF HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS TO PROVIDE PROPER ACCESS TO HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED THERMOMETER MISSING IN SEAFOOD DISPLAY COOLER AND SLICED MELON DISPLAY COOLER. INSTRUCTED TO REPLACE MISSING THERMOMETERS IN COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED ON FLOOR IN WALK-IN FREEZER. INSTRUCTED TO ELEVATE ALL FOOD OFF FLOOR IN STORAGE AREAS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GASKET LOOSE ON REAR WALK-IN FREEZER. INSTRUCTED MANAGER TO SEAL LOOSE GASKET ON FREEZER. OBSERVED ICE BUILDUP ON COMPRESSOR UNIT IN DAIRY WALK-IN COOLER. INSTRUCTED TO REMOVE ICE BUILDUP AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP AND FOOD DEBRIS INSIDE FRYER CABINETS, CABINETS UNDER SOUP, SHELVES UNDER HOT HOLDING UNIT IN CHEF KITCHEN, SLICERS AND PREP TABLES IN DELI, BULK CONTAINERS AND PREP TABLES IN BAKERY AND MEAT PREP AREAS. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS.

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: OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK NEAR PREP SINK IN CHEF KITCHEN. INSTRUCTED TO REPAIR SINK AND MAINTAIN. OBSERVED UTILITY SINK CLOGGED IN REAR STORAGE AREA. INSTRUCTED TO REPAIR UTILITY SINK AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILING TILES LEAK IN BAKERY SALES AREA, CEILING TILES MISSING IN PRODUCE PREP AREA, AND STAINED CEILING TILES IN FRONT SALES AREA. INSTRUCTED TO REPAIR CEILING LEAK, REPLACE ALL MISSING AND STAINED CEILING TILES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF GREASE BUILDUP UNDER FRYERS IN CHEF KITCHEN, FOOD DEBRIS UNDER PREP TABLES IN BAKERY, MEAT, AND PRODUCE PREP AREAS, AND DISPLAY SHELVES IN SALES AREA. INSTRUCTED TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, WALK-IN COOLER/FREEZER AND STORAGE AREAS. ALL FLOOR DRAINS NEED CLEANING IN PREP AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF GREASE BUILDUP UNDER FRYERS IN CHEF KITCHEN, FOOD DEBRIS UNDER PREP TABLES IN BAKERY, MEAT, AND PRODUCE PREP AREAS, AND DISPLAY SHELVES IN SALES AREA. INSTRUCTED TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, WALK-IN COOLER/FREEZER AND STORAGE AREAS. ALL FLOOR DRAINS NEED CLEANING IN PREP AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.