JEWEL FOOD STORE #3030 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FACILITIES SELF SERVE HOT HOLDING UNIT MAINTAINING IMPROPER AIR TEMPERATURE BETWEEN (105F-107.F).HOT HOLDING MUST MAINTAIN TEMPERATURE OF 140F OR HIGHER.UNIT WILL BE TAGGED HELD FOR INSPECTION.MUST NOT USE.MUST CONTACT CDPH TO HAVE TAG REMOVED.-CDI/CRITICAL CITATION ISSUED.

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 FOODS(CHICKEN WINGS)INSIDE SELF SERVE HOT HOLDING UNIT MAINTAINED AT IMPROPER TEMPERATURES,(BBQ WINGS-109F,BUFFALO WINGS-111F,HONEY WINGS-114F,SPICY-121F)MUST MAINTAIN POTENTIALLY HAZARDOUS (HOT HOLDING) AT 140F OR HIGHER.NO TEMPERATURE LOGS MAINTAINED AT THIS TIME.CRITICAL CITATION ISSUED.TOTAL COST $154.65,APPROX 24LBS OF FOOD WAS REMOVE AND DISCARDED,CDI

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN OF DEBRIS AROUND PREP TABLE ALONG WALLS IN BAKERY,2ND FL ELECTRICAL ROOM.MUST ELEVATE STORAGE IN SAME ROOM.MUST KEEP FLOORS DRY IN BAKERY AREA AFTER CLEANING.

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: FLOORS NOT CLEAN OF DEBRIS AROUND PREP TABLE ALONG WALLS IN BAKERY,2ND FL ELECTRICAL ROOM.MUST ELEVATE STORAGE IN SAME ROOM.MUST KEEP FLOORS DRY IN BAKERY AREA AFTER CLEANING.

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.