JEWEL FOOD STORE #3030 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND PARKER HOUSE SAUSAGE - 48.9F AND OSCAR MAYER BOLOGNA - 52.3F AT IMPROPER TEMPERATURES IN DISPLAY CASE ON SALES FLOOR. PRODUCT STORED ABOVE COOLING LINES IN UNIT AND ALSO STORED AGAINST VENTS WHICH BLOCKED AIR FLOW. INSTRUCTED TO LIMIT AMOUNT OF PRODUCT DISPLAYED TO ALLOW ADEQUATE AIR CIRCULATION AROUND PRODUCTS WHICH MUST BE STORED AT 40 DEGREES OR BELOW. CRITICAL 7-38-005(A). ALL PRODUCT FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO COLD RUNNING WATER AT EXPOSED HAND SINK IN BAKERY PREP AREA. MUST PROVIDE COLD WATER TO ADJUST TEMPERATURE OF WATER TO PREVENT BURNING OR SCALDING OF HANDS(13OF). MUST CEASE FOOD OPERATION IN THIS AREA UNTIL COLD WATER IS RESTORED AND VERIFIED BY CDPH. CRITICAL 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MICE DROPPINGS OBSERVED IN THE FOLLOWING AREAS: 10 ON DISPLAY SHELVES IN CHIP AISLE, 5 ALONG THE BASE OF WALL BEHIND COPY MACHINE BY EXIT DOOR, 10 ON FLOOR IN REAR STORAGE AREA UNDERNEATH FIRE CASE BY BREAD, 10 ON FLOOR BY DESK IN REAR STORAGE AREA, 20 SCATTERED IN REAR SECTION OF STORAGE ROOM WHERE OSCO ITEMS ARE STORED. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, REPLACE BROKEN SWEEPER ON NORTH OUTER EXIT DOOR WHICH HAS A 1/4 INCH GAP UNDERNEATH IT. SERIOUS 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO C0LD RUNNING WATER AT 3 COMPARTMENT SINK IN BAKERY PREP AREA, AND NO HOT RUNNING WATER(90F) AT 3 COMPARTMENT SINK IN PRODUCE PREP AREA. MUST PROVIDE COLD RUNNING WATER AT 3 COMPARTMENT SINK TO KEEP WASH WATER TEMPERATURE WITHIN CITY CODE REQUIREMENTS OF 110-120F. HOT WATER IS REQUIRED AT 3COMPARTMENT SINK FOR MANUAL WASHING OF ALL MULTI-USE EQUIPMENT WHICH MUST BE 110 TO 120F. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL MULTI-USE EQUIPMENT IN ONE OF THE OTHER PREP AREAS THAT HAVE BOTH COLD AND HOT RUNNING WATER UNTIL WATER IS RESTORED IN BOTH OF THESE PREP AREAS. SERIOUS 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CABINETS & MICROWAVE OVEN IN EMPLOYEE BREAK ROOM AREA, KNIVES AND KNIFE RACK IN MEAT PROCESSING ROOM.

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: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN STORAGE ROOMS(FOOD AND NON-FOOD), MECHANICAL ROOM(S), AND IN FOOD PREP AREAS.

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: SEAL CRACKS ALONG THE TOP OF WALL COVE ALONG WALL IN FISH DISPLAY/PREP AREA. CLEAN ALL LIGHT SHIELDS IN FOOD PREP AREAS AND IN WALK-IN COOLERS THAT HAVE DIRT AND DEBRIS. CLEAN WALLS IN PRODUCE PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL CRACKS ALONG THE TOP OF WALL COVE ALONG WALL IN FISH DISPLAY/PREP AREA. CLEAN ALL LIGHT SHIELDS IN FOOD PREP AREAS AND IN WALK-IN COOLERS THAT HAVE DIRT AND DEBRIS. CLEAN WALLS IN PRODUCE PREP AREA.

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.