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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINK IN ALL PREP AREA AND WASHROOMS.

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: NO PAPER TOWEL PROVIDED PAPER TOWEL DISPENSER AT HANDWASHING SINK IN PRODUCE PREP AREA.UPON MY REQUEST MANAGER PROVIDE IT. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: MINERAL BUILD -UP AT INTERIOR OF ICE MACHINE,INTERIOR WATER RESEVOIR AND BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CUTTING BOARD HANGING ON WALL ABOVE THREE COMPARTMENT SINK AND SOAP DISPENSER BY THE HANDWASHING SINK IN PRODUCE PREP AREA, MUST NOT STORE CLEAN CUTTING BOARD AT MENTION LOCATION. RELOCATE TO MINIMIZE SOURCE OF CONTAMINATION PRESENTLY MANAGER REMOVED IT.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH TEMPERATURE DISH MACHINE AT BAKERY AREA. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION VIOLATION: 7-38-005. CITATION ISSUED. AT 1:40 PM MANAGER PROVIDED THE TEMPDOT(DISHWASHER THERMAL LABEL:160F WHEN DOT TURNES ALL BLACK. RECHECKED UNIT WITH THERMAL LABEL, LABEL TURNED ALL BLACK,PRESENTLY AT 160F.

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: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING EQUIPMENT. ALSO HOOD ABOVE COOKING EQUIPMENT(SOUTH PART OF THE HOOD)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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BROKEN MECHANICAL DRAIN PIPE UNDER THREE COMPARTMENT SINK AT DELI. ALMOST ALL SINK,HAVE FAUCET OR PIPES LEAKING:MEAT/FISH DEPT,BAKERY,DELI ETC.INSTRUCTED TO REPAIR ISSUE.

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: FLOOR UNDER COOKING EQUIPMENT AT DELI DEPARTMENT WITH EXCESS GREASE UNDER THE EQUIPMENT. EXCESS DEBRIS THROUGHOUT THE BAKERY:UNDER AND BEHIND SHELVES,ALSO MUST CLEAN AND MAINTAIN FLOOR INSIDE THE WALK-IN FREEZERS.

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: FLOOR UNDER COOKING EQUIPMENT AT DELI DEPARTMENT WITH EXCESS GREASE UNDER THE EQUIPMENT. EXCESS DEBRIS THROUGHOUT THE BAKERY:UNDER AND BEHIND SHELVES,ALSO MUST CLEAN AND MAINTAIN FLOOR INSIDE THE WALK-IN FREEZERS.

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.