JEWEL FOOD STORE #2500 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: VARIETIES(REGULAR AND SALT & VINEGAR) OF FRIED CHICKEN ON SELF-SERVICE HOT HOLDING UNIT FOUND AT IMPROPER TEMPERATURES OF: 119.5F, AND 124.1F. ALL COOKED FOODS MUST BE HELD AT AN INTERNAL TEMPERATURE OF 140 DEGREES OR ABOVE. INSTRUCTED TO REMOVE ALL PRODUCT FOUND AT IMPROPER TEMPERATURES. 5LB VALUED AT $15 DISCARDED.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NO DOCUMENTATION RECORDED FOR JUICING PROCESS FOR TODAY, AND PRODUCT WAS PUT OUT ON DISPLAY FOR SALE. INSTRUCTED TO REMOVE PRODUCT FROM SALE AND TO FOLLOW APPROVED PROCEDURE WHICH INCLUDES DOCUMMENTING THE TIME THE PRODUCT WAS JUICED ALONG WITH THE TEMPERATURE. 178LB VALUED AT $266.72 DISCARDED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF HOT BOX AND PIZZA OVEN IN DELI PREP AREA, DUST BUILD-UP FROM FAN GAURDS AND COILS IN WALK-IN COOLER INSIDE DELI DISHWAHING AREA, ALL UNCLEAN EQUIPMENT STORED ON UPPER SHELVES IN MEAT PREP ROOM.

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: CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS IN MEAT PREP ROOM, IN DELI PREP AREA, AND IN SMALL STORAGE ROOM INSIDE BREAK ROOM.(GREASE AND RUSTY LOOKING BUILD-UP NOTICED).

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: CLEAN WALLS AND CEILING TILES IN DELI DISHWAHING AREA, CLEAN WALLS AND DOORS TO ENCLOSED STORAGE AREA NEAR MOP SINK. REPAIR BOTTOM SECTION OF WALL IN BAKERY PREP AREA NEAR PROOFER BOXES. CLEAN GREASE BUILD-UP FROM WALLS BEHIND COOKING EQUIPMENT IN DELI PREP AREA. CLEAN FOOD SPLATTERS FROM WALLS INSIDE BUTCHER'S MEAT PREP ROOM.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN BAKERY PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND COOLERS WHERE MISSING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND COOLERS WHERE MISSING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.