JEWEL FOOD STORE #3234 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED BAKERY DISPLAY CASE HOLDING IMPROPER AMBIENT TEMPERATURE AT TOP SHELF OF 55-62 DEGREES F, WHILE POTENTIALLY HAZARDOUS FOODS (CHEESE CAKES, FRUIT CAKES) STORED INSIDE. INSTRUCTED THAT COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED. 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 FOODS STORED ON THE TOP SHELF OF THE BAKERY DISPLAY COOLER AT IMPROPER TEMPERATURES. NOTED CHEESECAKE AT 58 DEGREES F AND FRUITCAKES MADE WITH CUSTARD AND WHIP CREAM AT 56 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $20. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED ON THE TOP SHELF OF THE BAKERY DISPLAY COOLER AT IMPROPER TEMPERATURES. NOTED CHEESECAKE AT 58 DEGREES F AND FRUITCAKES MADE WITH CUSTARD AND WHIP CREAM AT 56 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $20. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. 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.