JEWEL FOOD STORE #2502 Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED AMBIENT TEMPERATURE OF DELI DISPLAY COOLER ON THE RIGHT FRONT SIDE AT 49.8F. INSTRUCTED TO REPAIR ADJUST AND MAINTAIN TEMPERATURE OF 40.0F OR BELOW. UNIT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED MAINTAINS TEMPERATURE OF 40.OF OR BELOW AND CONTACT FOR INSPECTION TAG REMOVAL 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: POTENTIALLY HAZARDOUS FOODS BEING STORE INSIDE DELI DISPLAY COOLER AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING PREPACKAGE FOOD ITEMS DIETZ & WATSON TURKEY BREAST AT TEMPERATURE RANGE OF 47.2F TO 56.4F, PRIMO TAGLIO HONEY TURKEY TEMPERATURE RANGE OF 48.7F TO 53.4F, PRIMO TAGLIO BLACK FOREST HAM TEMPERATURE RANGE OF 47.6F TO 54.6F SARA LEE ROAST BEEF TEMPERATURE RANGE OF 48.8F TO 54.4F. PREPACKAGED CHEESES DIETZ & WATSON CHEDDAR, MUNSTART AND AMERICAN TEMPERATURES RANGE OF 47.9F-52.2F ALSO OBSERVED COOKED PREPACKAGE MEALS ON SAME COOLER AT IMPROPER TEMPERATURES MEATLOAF TEMPERATURE RANGE OF 52.5F TO 57.4F AD MEATBALLS TEMPERATURE RANGING FROM 52.8F TO 56.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS TOTAL WEIGHT OF 180LBS AND TOTAL VALUE OF $596.0. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED REAR RECEIVING DOOR AND FRONT ENTRANCE DOOR NOT RODENT PROOF DOORS HAVE APPROXIMATELY 2 INCHES OPENING ON BOTTOM DOOR INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS TO PREVENT PEST ENTRY.SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INTERIOR SURFACES OF 3-DOOR COOLER IN REAR DELI COUNTER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND GREASE AND FOOD DEBRIS FROM DELI WALK IN COOLER SHELVING UNITS,DELI PRE-PREP TABLES,EXTERIOR OF GARBAGE CANS,FRYER CABINETS,WHEEL BASES,WRAPPING STATION,PRODUCE PREP-WRAPPING STATION,SHELVING UNITS,FAN GUARD COVERS,VENT COVERS ON DISPLAY CASES,BAKERY PREP-ALL ROLLING CARTS,MICROWAVE,LOWER SHELVES OF DISPLAY UNITS,MEAT & WALK IN COOLER WRAPPING STATION,INTERIOR & DOOR JAMS OF COLD HOLDING DISPLAY UNITS,FAN GUARD COVERS,AND COMPRESSOR UNITS.

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 GREASE AND FOOD DEBRIS ON FLOOR ON FRONT COOKING AREA MUST CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE AND FOOD DEBRIS ON FLOOR ON FRONT COOKING AREA MUST CLEAN AND MAINTAIN.

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.