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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DELI COOLER CURRENTLY IN USE, IN POOR REPAIR, INTERNAL TEMPERATURE OF 47.6F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. INSTD TO UTILIZE OTHER REFRIFERATION ON SITE. CITATION ISSUED 7-38-005A CRITICAL.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN DELI COOLER: CONTAINERS OF PASTA SALAD 45.9F, PACKAGES OF SLICED TURKEY AND HAM DELI MEATS, AND SLICED DELI CHEESE RANGING FROM 46.9F-48.0F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: DELI 3-COMPARTMENT SINK CURRENTLY SET UP AND IN USE, IN POOR REPAIR. WASTE WATER WITH FOUL ODOR BACKING UP FROM DRAIN AND ACCUMULATING ONTO FLOOR WHEN DRAINING SINK. INSTD TO REPAIR SAME. INSTD TO CITATION ISSUED 7-38-030 CRITICAL.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WORN CAULKING WITH BLACK SUBSTANCE ON BASE OF 3-COMPARTMENT SINK AND WALL AT MEAT, BAKERY AND DELI 3-COMPARTMENT SINKDS. INSTD TO REPAIR SAME. RUST NOTED BEHIND PREP TABLE IN PRODUCE PREP AREA. REMOVE RUST.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ALL DELI COOLERS, INCLUDING RUBBER GASKETS AND DOOR TRACKS, PIZZA ROLLING CART, INTERIOR BOTTOM OF UPRIGHT DELI FREEZER, BOTTOM SHELVES OF DELI WALK-IN COOLERS, WELLS OF STEAM TABLE AT CHICKEN WING UNIT, AND FAUCET HANDLES OF EXPOSED HANDSINK IN MEAT PREP AREA, NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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: FLOOR IN REAR MEAT PREP AREA AND IN MEAT WALK-IN COOLER IN POOR REPAIR, PEELING PAINT AND STAINED WITH GREEN/BLACK SUBSTANCE. INSTD TO REPAIR SAME.

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: WALL BEHIND MEAT 3-COMPARTMENT SINK NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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: STOPPERS AT 3RD BASIN OF BAKERY DEPT, 3RD BASIN OF SEAFOOD DEPT, AND 2ND BASIN OF MEAT DEPT IN POOR REPAIR. STARBUCKS 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME. SPLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND PREP SINK IN JUICING PREP AREA. PROVIDE SAME.

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: INTERNAL THERMOMTERS MISSING FOR SMALL DELI COOLERS. PROVIDE SAME.

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: INTERNAL THERMOMTERS MISSING FOR SMALL DELI COOLERS. PROVIDE SAME.

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.