JEWEL FOOD STORE #3262 Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 20 LIVE FRUIT FLIES ON THE FRUITS-PEACHES,PLUMS,NECTARINE,CORN,CLEMENTINE AND 15 LIVE FRUIT FLIES ON THE BOXES OF FRUITS AND UNDER PILE OF BOXES(JUST AFTER ENTRANCE DOOR),SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO CALL PEST COMPANY FOR SERVICE ,DETAIL CLEAN AREA,THROW AWAY BOXES,INSTRUCTED STORE MUST BE FREE FROM INSECTS/PESTS

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #539263,04-15-11 NOT CORRECTED,SERIOUS VIOLATION CITATION ISSUED,#33 SHELVES IN DELI WALK IN COOLER BECOMING RUSTY,MUST CLEAN AND MAINTAIN/REPLACE SHELVES;COFFEE TOP COUNTER UNCLEAN,MUST CLEAN AND MAINTAIN; #36 LIGHT FIXTURES IN DELI WALK IN COOLER UNCLEAN,MUST CLEAN AND MAINTAIN ; INSTRUCTED TO CORRECT VIOLATIONS ,GIVEN 5 DAYS (09-02-11)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR PREP COOLER IN DELI AREA UNCLEAN,MUST CLEAN AND MAINTAIN; CABINETS IN HOT HOLDING AREA UNCLEAN,MUST CLEAN AND MAINTAIN

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS FOR PACKAGING IN THE BAKERY AREA UNCLEAN,MUST CLEAN AND MAINTAIN; CAKE DISPLAY COOLER SHELVES NOT CLEAN MUST CLEAN 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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN IN THE FF AREAS:PRODUCE AREA,WALK IN COOLER PRODUCE,MEAT SECTION,ALL CORNERS IN THE BAKERY AREA MUST CLEAN AND MAINTAIN

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN IN THE FF AREAS:PRODUCE AREA,WALK IN COOLER PRODUCE,MEAT SECTION,ALL CORNERS IN THE BAKERY AREA MUST CLEAN AND MAINTAIN

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.