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

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED SEVERAL PACKAGES AND RE-WRAPPED PORTIONS OF DELI MEAT (TURKEY BREAST, CHICKEN BREAST, HAM) DISPLAYED FOR SERVICE IN DELI DISPLAY COOLER AND NOT LABELED AND DATED. INSTRUCTED MANAGER TO DISCARD. COLD READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FODD SHALL BE CONSUMED, SOLD, OR DISCARDED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLERS AND FREEZERS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED ON PREP TABLE UNDER PAPER TOWEL DISPENSER IN DELI PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DAMAGED DOOR GASKETS ON SEAFOOD WALK-IN FREEZER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED RUST DEPOSITS ON ROLLING CARTS IN PREP AREAS AND SHELVING UNITS IN BAKERY DISPLAY FREEZER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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: OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP COOLERS, ROLLING CARTS, SHELVING UNITS IN PREP AREA. ISNTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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: OBSERVED LEAKING FAUCETS ON 3-COMPARTMENT SINKS IN SEAFOOD AND MEAT PREP AREA. OBSERVED RIGHT HAND WASHING SINK SLOW DRAINING IN WOMEN SECOND FLOOR STAFF WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEBRIS AND SPILLS ON FLOOR IN DELI, BAKERY, PRODUCE, AND MEAT PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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: OBSERVED DEBRIS AND SPILLS ON FLOOR IN DELI, BAKERY, PRODUCE, AND MEAT PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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.