JEWEL FOOD STORE #3170 Gets Conditional Pass on Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO FOOD SERVICE MANAGER ON PREMISES WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. IE. CHICKEN 182*F, AND TUNA SALAD 39.9*F, INSTRUCTED TO PROVIDE

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY STORAGE CARTS IN THE BAKERY, INSTRUCTED TO REMOVE RUST. ALSO OBSERVED CONTACT PAPER ON THE BOTTOM SHELF IN THE DELI AREA, INSTRUCTED TO CLEAN/RESEAL. OBSERVED CHIPPED PAINT ON THE STORAGE SHELVES IN THE EGG COOLER, INSTRUCTED TO RESEAL.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE PRODUCE COOLERS ON THE SALES FLOOR UNDER THE BLACK MATS, NOT CLEAN, INSTRUCTED TO CLEAN.ALSO CLEAN INTERIOR OF REAR 2 DOOR COOLER IN THE DELI AREA.

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: OBSERVED THE FLOOR UNDER A STORAGE CART IN THE BAKERY (NORTH WEST) CORNER NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND AROUND ALL EQUIPMENT/STORAGE SHELVES.

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: OBSERVED THE FLOOR UNDER A STORAGE CART IN THE BAKERY (NORTH WEST) CORNER NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND AROUND ALL EQUIPMENT/STORAGE SHELVES.

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.