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

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS IN HOT HOLDING UNIT SUCH AS APPX. 16.6LBS. COOKED HOT WINGS 127.4F.11.25 LBS. COOKED HONEY WINGS 123.8F. 5.23 LBS. COOKED LEGS & WINGS RANGING FROM 116.1F-120.3F.PRODUCT WAS DISCARDED BY MANAGER.APPX.33.08LBS.$245.40.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.(PRIORITY 7-38-005)

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN HOT FOOD STORAGE CABINET.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 2- COMPARTMENT SINK IN HOT FOOD PREP AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE CARD BOARD FROM UPPER SHELVING UNITS IN DELI AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE CRACKED LID ON WRAPPING MACHINE IN MEAT PROCESSING AREA.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: MUST PROVIDE HIGH TEMPERATURE TEST STRIPS FOR HIGH TEMP DISH MACHINE IN BAKERY PREP/DISH WASHING AREA.(PRIORITY FOUNDATION)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM HOT FOODS FRYER CABINETS , WHEEL BASES AND ROLLING CARTS.MEAT PROCESSING AREA-SAW MACHINE.BAKERY-FLOOR MIXER.BAKERY WALK IN COOLER - FAN GUARD COVERS.STAFF BREAK ROOM-EXTERIOR OF CABINETS.

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: MUST PROVIDE A BACKFLOW DEVICE ON ICE MACHINE IN MEAT/SEAFOOD PREP AREA SEEN TO BE SERVICED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE STAFF WOMEN'S TOILET ROOM LOW WATER PRESSURE AND ADJUST FAUCET AT HAND SINK.BREAK ROOM-LEAKY PIPE AT 1- COMP SINK.DELI-TAPE AROUND PIPE AT 3- COMPARTMENT SINK.

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: MUST REPAIR OR REPLACE DELI-MISSING WALL TILES AND FLOORING IN POOR REPAIR.HOT FOOD PREP AREA- FLOORING IN POOR REPAIR AND WALL TILES AT 2- COMP SINK,MISSING CEILING PANEL.BAKERY- STAINED CEILING TILES.PRODUCE SALES FLOOR-MISSING CEILING TILE ABOVE DISPLAY UNIT .BREAK ROOM-STAINED CEILING TILES.MEAT/SEAFOOD PROCESSING AREA-FLOORING IN POOR REPAIR.

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: MUST CLEAN DEBRIS BUILD UP FROM MEAT/SEAFOOD WALK IN COOLER-WALLS AND CEILINGS.DAIRY WALK IN COOLER-CEILING.COMPACT AREA-WALL.

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: MUST CLEAN DEBRIS BUILD UP FROM FLOORS IN DELI,HOT FOODS,PRODUCE PREP AREA,DAIRY WALK IN COOLER,BREAK ROOM UNDER LOCKERS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DUST BUILD UP FROM VENTS IN DELI.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DUST BUILD UP FROM VENTS IN DELI.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.