JEWEL FOOD STORE #3176 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A DISPLAY COOLER IN USE IN THE DELI AREA AT 46.8F WITH POTENTIALLY HAZARDOUS FOOD INSIDE . INSTRUCTED TO PROVIDE ALL REFRIGERATION UNITS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES (52.5LBS OF BACON AT 49.8F AND 52LBS OF BEEF HOTDOGS AT 46.5F) STORED INSIDE OF A DISPLAY COOLER IN THE DELI AREA. INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOOD AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 104.5LBS OF FOOD VALUED AT APPROXIMATELY $235. CRITICAL VIOLATION 7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DELI 2 DOOR COOLER EXTREMELY TORN AND WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO REPLACE AND MAINTAIN ALL GASKETS.

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 WHEELS OF DELI FRYERS, INSIDE OF DELI 3 DOOR COOLER WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FOOD AND NON FOOD CONTACT SURFACES.

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 BEHIND FRYERS, IN CORNERS AND FLOOR DRAINS OF DELI PREP AREA WITH ACCUMULATED FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BROKEN LIGHT SHIELDS INSIDE OF THE MEAT AND SEAFOOD REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHT SHIELDS.

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: OBSERVED BROKEN LIGHT SHIELDS INSIDE OF THE MEAT AND SEAFOOD REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHT SHIELDS.

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.