JEWEL FOOD STORE Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE PRODUCE PREPARATION HANDSINK. MANAGER PROVIDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUE.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: CONTAINER OF SHELLSTOCK LOCATED IN DISPLAY COOLER SEAFOOD CASE DOES NOT HAVE PROPER SHELLSTOCK TAG IDENTIFICATION. SHELLSTOCK TAGS MUST REMAIN ATTCHED TO CONTAINER IN WHICH SHELLSTOCK IS RECEIVED UNTIL THE CONTAINER IS EMPTY. APPROXIMATELY 1.5LBS AT AN APPROXIMATE COST OF $50.00 OF SHELLSTOCK ITEMS WAS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD SEPARATED AND PROTECTED - Comments: CARTONS OF RAW EGGS STORED DIRECTLY NEXT TO ENGLISH MUFFINS AND JUICE CONTAINERS. MANAGER SEPARATED RAW EGGS FROM READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE ICE MACHINE DRIP PLATE IS SLIGHLY SOILED LOCATED IN STARBUCKS AREA. FACILITY MUST CLEAN AND MAINTAIN.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: DID NOT OBSERVE ANY PROPER WARNING SIGNAGE FOR VARIOUS FRESHLY MADE PACKED JUICES ON SITE STORED IN THE PRODUCE AREA. THE SIGN MUST STATE, "WARNING: THESE PRODUCTS HAVE NOT BEEN PASTEURIZED AND, THEREFORE, MAY CONTAIN HARMFUL BACTERIA THAT CAN CAUSE SERIOUS ILLNESS IN CHILDREN, THE ELDERLY, AND PERSONS WITH WEAKENED IMMUNE SYSTEMS." FACILITY PROVIDED PROPER LABELING WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN ALL STAND UP COOLERS/FREEZERS IN TO-GO AREA NEAR STARBUCKS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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: MUFFINS/VARIETY OF BREADS OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION FROM A FRONT VIEW OF CUSTOMERS. FOOD SHALL BE PROTECTED FROM CONTAMINATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ICE/FROST ACCUMILATED IN THE BAKERY WALK-IN FREEZER NEAR FAN GUARD. FACILITY MUST 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ICE/FROST ACCUMILATED IN THE BAKERY WALK-IN FREEZER NEAR FAN GUARD. FACILITY MUST 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.