JEWEL FOOD STORE #2502 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED SALAD BAR COLD HOLD UNIT AT 53.6F CONTAINING POTENTIALLY HAZARDOUS FOOD. ALL FOOD REMOVED AND COLD HOLD UNIT TAGGED. CRITICAL VIOLATION 7-38-005 (A)

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: OBSERVED POTENTIALLY HAZARDOUS FOOD INCLUDING APPROXIMATLY 15LBS OF DICED TURKEY AT 59.4 F VALUED AT $100, APPROXIMATLY 10LBS OF HAM VALUED AT $50 , APPROXIMATELY 15LBS OF PULLED CHICKEN VALUED AT $60 AT 60.0F, APPROXIMATLY 10LBS OF FETA CHEESE AT 61.8 F VALUED AT $35, APPROXIMATLY 5LBS OF CUT LEAFY GREENS AT IMPROPER TEMPERATURES OF 53.4F VALUED AT $20. ALL FOOD WAS PULLED FROM SALAD BAR AND KEPT IN REAR TO WEIGH AND DOCUMENT FOR DISCARDING. CRITICAL VIOLATION 7-38-005 (A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FROZEN CONDENSATE ON SEAFOOD WALK IN FREEZER. MUST REMOVED EXCESS FROZEN CONDENSATE.

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: OBSERVED SEAFOOD DEPARTMENT HEAT WRAPPER TO WRAP FISH AND MEAT MUST BE CLEANED IN DETAIL AND MAINTIANED. OBSERVED SHELVES IN SEAFOOD MUST BE CLEANED AND MAINTAINED.

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: OBSERVED FLOORS IN SEAFOOD AREA NEED TO BE CLEANED UNDER SHELVING AND 3 COMPARTMENT SINK. OBSERVED FLOORS IN DAIRY WALK IN NEED TO BE CLEANED UNDER ALL DISPLAY REFIGERATION SHELVES. PULL OUT SHELVES CLEAN AND MAINTAIN. OBSERVED FLOOR IN DELI WALK IN UNCLEAN WITH STANDING WATER. CLEAN AND MAINTAIN FLOORS IN A CLEAN DRY CONDITION. OBSERVED STANDING WATER ON FLOOR OF SEAFOOD WALK IN COOLER. REMOVE STANDING WATER AND KEEP FLOOR CLEAN AND DRY.

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: OBSERVED CONDENSER IN SEAFOOD WALK IN WITH CAKED ON DIRT DUST AND DEBRIS AND DRIPPING WATER. CONDENSER MUST BE CLEANED AND REPAIRED. OBSERVED WALL OF SEAFOOD WALK IN WITH HEAVY RUST ACCUMULATION. RUST MUST BE REMOVED AND WALL OF WALK IN MUST BE RESTORED TO A SMOOTH AND EASILY CLEANABLE SURFACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED INADEQUATE LIGHTING IN GROCERY WLAK IN FREEZER. REPAIR AND MAINTAIN. OBSERVED INADEQUATE LIGHTING IN DAIRY WALK IN COOOLER AND MISSING LIGHT SHEILDS. REPAIR LIGHTS AND REPLACE SHEILDS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED INADEQUATE LIGHTING IN GROCERY WLAK IN FREEZER. REPAIR AND MAINTAIN. OBSERVED INADEQUATE LIGHTING IN DAIRY WALK IN COOOLER AND MISSING LIGHT SHEILDS. REPAIR LIGHTS AND REPLACE SHEILDS.

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.