JEWEL FOOD STORE #3092 Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Inspector Comments: MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN CUSTOMERS MEN'S TOILET ROOM.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: STILL OBSERVED HOT RUNNING WATER TEMPERATURES AT HAND WASHING SINKS IN STAFF WOMEN'S TOILET ROOM AT 52.3F & 81.3F.MUST HAVE HOT RUNNING WATER AT 100.0F.INSTRUCTED MANAGER TO PLACE OUT OF ORDER SIGNS AT STAFF WOMEN'S TOILET ROOM AND INSTRUCTED TO USE CUSTOMERS WOMEN'S TOILET ROOMS FOR HAND WASHING UNTIL REPAIRED.(PRIORITY 7-38-030(C)(CITATION ISSUED)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: Inspector Comments: OBSERVED NO WORKING THERMOMETER IN DELI DISPLAY UNIT,PRODUCE DISPLAY UNITS ON SALES FLOOR,SANDWICH COOLER,MEAT/FISH DISPLAY UNIT MUST PROVIDE AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Inspector Comments: OBSERVED NO SPLASH GUARD IN HOT FOOD PREP AREA IN BETWEEN HAND SINK AND 1- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.

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: Violation Codes: 4-501.12 Inspector Comments: MUST REPAIR OR REPLACE WORN CUTTING BOARDS IN MEAT/FISH PREP AREA.

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: Inspector Comments: MUST REPAIR OR REPLACE MISSING HANDLES ON SOUP KETTLES ON SALES FLOOR,WORN DOOR GASKETS ON ICE CREAM & PIZZA REACH IN FREEZERS,HOT FOODS -WALK IN COOLER,DELI- WALK IN FREEZER.

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: Inspector Comments: MUST REMOVE RUST FROM MOST SHELVING UNITS IN ALL WALK IN COOLERS AND MAKE SMOOTH AND EASILY CLEANABLE.

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: Inspector Comments: MUST ELIMINATE CARD BOARD USED FOR FOOD STORAGE IN BAKERY AREA .

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES IN ALL PREP AREAS,HOT HOLDING UNIT ,ALL SHELVING UNITS IN WALK IN COOLERS ,ROLLING CARTS,FAN GUARD COVERS IN ALL COOLERS,WRAPPING STATION IN PRODUCE PREP AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Inspector Comments: MUST REPAIR OR REPLACE LEAK AT VALVE SYSTEM ON WALL IN MEAT/FISH PREP AREA,BAKERY- 3- COMP SINK LEAKY FAUCET HANDLE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: Inspector Comments: MUST PROVIDE A LID ON GARBAGE CAN IN WOMEN'S EMPLOYEES & CUSTOMERS TOILET ROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: Inspector Comments: MUST PROVIDE WASTE BASKETS AT HAND SINKS FOR SOILED TOWEL DISPOSAL IN ALL PREP AREAS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: MUST CLEAN DUST BUILD UP FROM ALL CEILING VENTILATION SYSTEMS THROUGHOUT PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: MUST REMOVE PERSONAL ITEMS FROM SOME PREP TABLES IN PREP AREAS AND STORE PROPERLY/DESIGNATED AREA.MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT JEWEL'S /OSCO STORAGE AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: MUST CLEAN FOOD DEBRIS & GREASE BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP AREAS, WALK IN COOLERS,DISPLAY SHELVES ON SALES FLOOR.MUST REMOVE ICE BUILD UP FROM FLOOR IN BAKERY WALK IN FREEZER.MUST REMOVE STANDING WATER FROM FLOOR IN PRODUCE PREP AREA AND WHERE NEEDED INCLUDING FLOOR DRAINS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN BAKERY PREP AREA,MEAT PROCESSING PREP AREA,DAMAGED WALL TILES IN IN BAKERY & FISH/MEAT PREP AREA NEAR WALK IN FREEZER.MUST GROUT FLOOR IN DELI PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inspector Comments: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN DELI WALK IN COOLER,BURNTOUT LIGHT IN BAKERY WALK IN FREEZER AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inspector Comments: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN DELI WALK IN COOLER,BURNTOUT LIGHT IN BAKERY WALK IN FREEZER AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.