JEWEL FOOD STORE #3181 Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A POLICY AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING THESE EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND THE HAND WASHING SINK SHARED BY THE DELI AND BAKERY DEPARTMENTS WITH NO HOT WATER (56.4F). INSTRUCTED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND THE HIGH TEMPERATURE DISH MACHINE IN BAKERY NOT PROPERLY SANITIZING (ONLY SANITIZED AT 168F). UNIT WAS TAGGED AND CAN NOT BE USED UNTIL SERVICED AND MAINTAING A MINIMUM TEMPERATURE OF 180F. PRIORITY VIOLATION 7-38-025 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND CUTTING BOARDS IN THE MEAT DEPARTMENT WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO EITHER SAND OR REPLACE THE CUTTING BOARDS. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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: THE FOLLOWING WITH FOOD, DIRT, GREASE AND DEBRIS THAT MUST BE DETAILED CLEANED AND MAINTAINED. -INTERIOR OF THE DEEP FRYERS IN THE FRONT DELI AREA. -LOWER SURFACE OF ALL DISPLAY COOLERS. -PREP TABLES -STORAGE RACKS IN THE COOLERS AND ABOVE THE 3-COMPARTMENT SINKS.

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: THE FAUCETS ON THE 3-COMPARTMENT SINKS IN THE MEAT AND PRODUCE SECTION WITH LEAKS AT THE BASE OF THE FAUCET. INSTRUCTED TO FIX AND MAINTAIN.

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: THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE FRYERS (DELI AREA), UNDER/AROUND THE COOKING/COOLING EQUIPMENT, SINKS AND STORAGE RACKS WITH THICK GREASE, FOOD, DIRT AND DEBRIS IN ALL OF THE FOOD PREPARATION AND REAR STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -THE CEILING TILES, VENTS AND WALLS IN THE REAR/FRONT STORAGE AND FOOD PREPARATION AREAS WITH DIRT, UNKNOWN SPILLS, FOOD AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: WATER STAINED CEILING TILES 1ST/2ND FL IN THE PREP AREAS. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN. -MUST SEAL ALL THE OPENINGS AND CRACKS IN THE WALLS/CEILING AROUND THE PIPES THROUGH OUT. MAINTAIN SAME.

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: FOUND MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP TO PROPERLY DRY. MAINTAIN.

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: FOUND MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP TO PROPERLY DRY. MAINTAIN.

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.