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

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICIES BY SEVERAL FOOD HANDLERS IN DELI PREP AREA-A FEMALE FOOD HANDLER WASHING DISHES AND THEN STARTED REMOVING ARTICLES FROM PREP TABLES WITHOUT WASHING HANDS.MALE FOOD HANDLER HAD ON PLASTIC GLOVES AND THEN PLACED ON HOT HOLDING GLOVES AND REMOVED CHICKEN FROM FRYER THEN REMOVED THE HOT GLOVES AND STILL HAD ON GLOVES AND HANDLED READY TO EAT CHICKEN WITH THE SAME GLOVES WITHOUT WASHING HANDS.BAKERY PREP AREA-FEMALE FOOD HANDLER HANDLED THE BROOM AND DUST PAN THEN PUT ON PLASTIC GLOVES AND ROLLED A BAERY ROLLING CART INTO OVEN WITHOUT WASHING HANDS.MEAT DEPT PREP AREA-MALE FOOD HANDLER PULLING UP HIS PANTS SEVERAL TIMES AND REMOVING PACKAGED MEATS FROM BOXES WITHOUT WASHING HANDS.MANAGER INSTRUCTED ALL EMPLOYEES TO WASH HANDS DURING INSPECTION.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICES AT HAND SINKS WHILE FOOD IS BEING PREPARED AND HANDLED IN PRODUCE PREP AREA AND MEAT PROCESSING PREP AREA,STAFF MEN'S TOILET ROOM PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK NOT ACCESSIBLE IN PRODUCE PREP AREA OBSERVED A CART STORED IN FRONT OF SAID SINK. CART WAS REMOVED DURING INSPECTION. MUST KEEP HAND SINK ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)(CONSOLIDATED VIOLATION)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED 90-DAY SHELLFISH TAGS WITHOUT LAST DATE SOLD OR SERVED OF SHELLFISH (OYSTERS)ON TAG MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 0.0PPM'S AT FRONT 3- COMPARTMENT SINK IN FISH/MEAT PREP /DISH WASHING AREA. OBSERVED MALE EMPLOYEE WITH A BUCKET OF SOAPY WATER IN MIDDLE COMPARTMENT OF SINK WASHING KNIVES WITH A SCRUBBER IN HAND AND RINSING UNDER RUNNING WATER AND SINK NOT SET-UP TO PROPERLY WASH,RINSE AND SANITIZE UTENSILS AT THIS TIME. MANAGER INSTRUCTED EMPLOYEE ON HOW TO SET UP SINK DURING INSPECTION.(PRIORITY 7-38-025)(COS)(CITATION ISSUED)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED TOXIC SPRAY BOTTLES OF SANITIZER LAYING DOWN ON PREP TABLES AMONGST FOOD BEING PREPPED AND HANGING ON BACK OF PREP TABLES IN DELI-HOT FOOD PREP AREA. TOXIC ITEMS WERE REMOVED AND PLACED IN PROPER STORAGE AREA FOR CHEMICALS DURING INSPECTION.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED EXTERIOR THERMOMETER OF 3- DOOR CHICKEN REACH IN COOLER IN DELI-HOT FOOD PREP AREA MALFUNCTIONING (DISPLAY TEMPERATURE CHANGING CONTINOUSLY) INSTRUCTED TO PROVIDE AN INTERIOR THERMOMETER UNTIL REPAIRED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY & DELI PREP AREAS.

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.

GLOVES USED PROPERLY - Comments: OBSERVED INADEQUATE HAND WASHING AND USAGE OF PLASTIC GLOVES WITHOUT PROPER HAND WASHING.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR STORAGE IN PRODUCE PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS AND RUST FROM CEILING VENT IN REAR MEAT PREP AREA TO BE EASILY CLEANABLE.

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 LOOSE OVERHEAD SHELVING UNIT AND LOOSE CAULKING AT HOOD OF VENTILATION UNIT IN DELI PREP 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP IN DELI/HOT FOOD PREP-EXTERIOR OF CHICKEN COOLER,PREP TABLES,LOWER SHELVING UNIT OF HOT HOLDING UNITS,WALK IN COOLER CARTS.BAKERY- INTERIOR & EXTERIOR OF STORAGE CARTS & PREP TABLES,DELIME DISH MACHINE.

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 REPAIR OR REPLACE LEAKY FAUCET AT 1- COMPARTMENT SINK IN DELI PREP AREA & BAKERY- 3- COMP SINK ,SLOW DRAIN AT CUSTOMER'S MEN'S TOILET ROOM HAND 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO GARBAGE CAN WITH LID IN STAFF WOMEN'S TOILET ROOM MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS IN DELI/HOT FOOD PREP AREAS,BAKERY WALK IN COOLER-UPPER WALL,MEAT/FISH DEPT.MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTS IN DELI & BAKERY PREP AREAS.

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 REPAIR OR REPLACE DAMAGED CEILING IN MOPSINK AREA,STAINED CEILING TILES ON SALES FLOOR IN PRODUCE AREA & BANANA HOLDING AREA,STAFF WOMEN'S TOILET ROOM.

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 SCRAPE CHIPPING AND PEELING PAINT ON UPPER WALL IN HOT FOOD PREP AREA,MEAT/FISH PILLARS IN FRONT PREP AREA TO BE SMOOTH AND EASILY CLEANABLE.

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 ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN JEWEL/OSCO REAR STORAGE AREAS.

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 AND FOOD BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,WALK IN COOLERS AND FREEZERS,SALES FLOOR UNDER DISPLAY SHELVES.

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 DEBRIS AND GREASE BUILD UP AT HOOD OF COOKING EQUIPMENT IN HOT FOOD PREP.

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 DEBRIS AND GREASE BUILD UP AT HOOD OF COOKING EQUIPMENT IN HOT FOOD PREP.

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.