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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT THE WING BAR. OBSERVED CHICKEN TENDERS/NUGGETS/WINGS AT TEMPERATURES RANGING FROM 88-104F IN THE HOT HOLDING UNIT. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 7# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.

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: THE EXPOSED HANDWASHING SINK IN THE PRODUCE PREP AREA IS IMPROPERLY MAINTAINED. THERE IS A SIGNIFICANT WATER LEAK FROM THE DRAIN LINE UNDERNEATH THE SINK. THE DRAIN LINE HAS A HOLE IN IT AND IT IS NOT CONNECTED TO THE MAIN DRAIN LINE AGAINST THE WALL. MANAGEMENT INSTRUCTED TO REPAIR THE LEAK SO THAT THE SINK CAN BE USED FOR HANDWASHING. CRITICAL VIOLATION 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE 3 COMPARTMENT SINK BEHIND THE MEAT AND SEAFOOD COUNTER IS IMPROPERLY MAINTAINED. THERE IS NO FAUCET CONNECTED AT THE LEFT SIDE OF THE 3 COMPARTMENT SINK. MUST INSTALL A FAUCET OR AN EXTENSION FROM THE RIGHT COMPARTMENT FAUCET TO REACH OVER TO THE LEFT COMPARTMENT SO THAT IT CAN BE FILLED WITH WATER TO WASH DISHES AND UTENSILS. SERIOUS VIOLATION 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 DUST FROM THE STAINLESS STEEL SHELF ABOVE THE 3 COMPARTMENT SINK IN THE BAKERY PREP AREA. CLEAN AND SANITIZE THE 2 COMPARTMENT SINK IN THE MEAT CUTTING 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: CLEAN THE FLOOR OF THE UNUSED WALK-IN COOLER/FREEZER NEXT TO THE MEAT CUTTING ROOM.

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: OBSERVED CHIPPED PAINT ON THE CEILING OF THE PRODUCE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT AFFECTED AREAS. REPLACE ALL WATER STAINED, BROKEN OR MISSING CEILING TILES IN THE WAREHOUSE STORAGE 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST INSTALL A LIGHT SHIELD ON THE LIGHT FIXTURE IN THE BAKERY WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE GROCERY WALK-IN FREEZER.

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: MUST INSTALL A LIGHT SHIELD ON THE LIGHT FIXTURE IN THE BAKERY WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE GROCERY WALK-IN FREEZER.

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.