JEWEL FOOD STORE #3170 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED CHICKENS AT HOT HOLDING UNIT OFFERED FOR SALE AT IMPROPER TEMPERATURES RANGING FROM 122.2F-128F. MGR IMMEDIATELY DISCARDED AND DENATURED SAME. UNIT WAS NOT AT PROPER TEMPERATURE, THERMOSTAT WAS ADJUSTED DURING INSPECTION. CITATION ISSUED 7-38-005A. CRITICAL. APPROX. 20LBS $75 VALUE

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK IN MEAT PREP AREA IN POOR REPAIR, ATTACHED GREASE INTERCEPTOR RUSTED, AND WATER LEAKING FROM SAME. INSTD TO REPAIR. CITATION ISSUED 7-38-030 SERIOUS.

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: MEAT SLICER IN DELI AREA NOT CLEAN, MEAT/CHEESE DEBRIS BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

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: FLOOR IN DELI PREP AREA AND IN MEAT PREP AREA IN POOR REPAIR, SECTIONS OF FLOOR WORN, EXPOSED CONCRETE, PEELING PAINT. INSTD TO REPAIR SAME SO AS FLOOR TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

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: LIGHTSHIELDS IN PRODUCE DISPLAY AREA NOT CLEAN. CLEAN SAME. REPAIR LOOSE WALL PANELING IN MEAT WALK-IN COOLER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE CRACKED LIGHTSHIELD IN PRODUCE PREP AREA. REPLACE SAME.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE CRACKED LIGHTSHIELD IN PRODUCE PREP AREA. REPLACE SAME.

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.