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

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED THE EMPLOYEE WITH BARE HAND PICKING UP DROPPED COLE SLAW ON TOP PREP TABLE AND DROPPED IT ON TOP OF THE OTHER COLESLAW ALREADY INSIDE THE FLAT METAL TRAY TO BE SERVED TO CUSTOMERS. EXPLAINED TO MANAGER NO BARE HANDS CONTACT WITH READY-TO-EAT FOODS. FOOD WAS DISCARDED AND DENATURED: POUNDS 9.275, VALUE:37.01. PRIORITY VIOLATION:7-38-010,CITATION ISSUED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: THE WASTE PIPE AT THE EAST STORAGE AREA(BREAD IS STORED ) MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE, OR RELOCATE ITEMS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ICE BUILD-UP AT CONDENSER UNIT INSIDE THE WALK-IN FREZEERS.INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN THE JIUCE AREA WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN THE JIUCE AREA WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.