JEWEL FOOD STORE #3241 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDDOUS FOOD AT IMPROPER TEMPERATURE AT DELI DEPARTMENT: 5 CONTAINERS OF CUT-UP CHICKEN COOKED ON 9-5-16) AT TEMP OF 57.5F TO 59.3F AND 10 POUNDS OF PULLED CHICKEN AT TEMP OF 61.3F ALSO COOKED ON 9-5-16.FOUND 3 POUNDS OF CUT IN STRIPS TURKEY AT TEMP OF 47.6F STORED AT COLD BUFFET. FOUND AT FISH DEPARTMENT 5 PIECES OF FRESH SALMON AT TEMP OF 45.6F- 49.2F- 50.6F- 51.2F AND 52.3F. FOUND CUT IN HALF WATERMELON AT TEMP OF 55.7F, ALSO DICED MELONS(CANTALOUPE,HONEYDEW AND WATERMELON,POUNDS 74.13,COST 220.26) INSIDE INDIVIDUALLY TO CONTAINERS AND STORED AT DISPLAY/SELF SERVE COOLER AT PRODUCE DEPARTMENT AT TEMP OF 49.2F TO 55.9F.FOOD MENTIONED WAS DISCARDED AND DENATURED BY THE EMPLOYEES.POUNDS 150,VALUE 625.90 COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE. WE OBSERVED CONDENSATION LEAKING FROM CONDENSER UNIT ONTO OYSTERS,MUSSELS, VARIOUS KIND OF FISH WHICH WAS STORED ON SHELVES BELOW THE CONDENSER UNIT,INSIDE THE DISPLAY COOLER AT FISH/MEAT DEPARTMENT. INSTRUCTED TO PROPERLY STORE FOOD AND REMOVE FOOD FROM UNDER THE CONDENSER UNIT AND REPAIR CAUSE.POUNDS 39,VALUE 635.54 SERIOUS VIOLATION:7-38-005(A)

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS ON DOORS OF THE DISPLAY COOLER IN DELI DEPARTMENT,NEED TO CLEAN AND MAINTAIN. BEGINING OF MINERAL BUILD UP INSIDE THE ICE MACHINE AT STARBUCK AREA.NEED TO CLEAN,SANITIZE AND MAINTAIN.GREASE ON DEEP FRYERS AND COOKING EQUIPMENT,NEED TO REMOVE AND MAINTAIN

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: DEBRIS AND FOODS ON FLOORS IN DELI,BAKERY,PRODUCE/JIUCE DEPARTMENTS.MUST CLEAN UNDER SHELVES,ALONG THE BASEBOARD WALLS,AND CORNERS. ALL FLOORS IN WALK-IN COOLERS MUST BE CLEANED REMOVE EXCESS DEBRIS AND ENCRUSTED GRIMES ON FLOORS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS AND FOODS ON FLOORS IN DELI,BAKERY,PRODUCE/JIUCE DEPARTMENTS.MUST CLEAN UNDER SHELVES,ALONG THE BASEBOARD WALLS,AND CORNERS. ALL FLOORS IN WALK-IN COOLERS MUST BE CLEANED REMOVE EXCESS DEBRIS AND ENCRUSTED GRIMES ON FLOORS.

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.