JEWEL FOOD STORE #3262 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: SHELLFISH TAGS NOT MAINTAINED. OBSERVED FOUR LIVE CHERRYSTONE CLAMS IN DISPLAY CASE COOLER WITH AN OLD SHELLFISH TAG DATED 12-22-14. NO SHELLFISH TAGS ON PREMISES FOR ANY OTHER CHERRYSTONE CLAMS PAST THAT EXPIRED DATE OF 12-22-14. THE FOUR LIVE CHERRYSTONE CLAMS WERE DISCARDED. CRITICAL CITATION ISSUED 7-38-005(B2).

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS AT THE EXPOSED HAND SINK IN THE READY TO EAT PRODUCE PREP AREA WHILE EMPLOYEES WERE NOTED CUTTING AND PREPARING READY TO EAT FRUIT. ALSO NOTED THE EXPOSED HAND SINK WAS COMPLETELY DRY WITH ACCUMULATED DUST AND EMPLOYEE STATED SHE USES THE TWO COMPARTMENT PREP SINK TO WASH HANDS. INSTRUCTED TO ALWAYS PROVIDE ADEQUATE HAND WASHING FACILITIES AND MUST USE THE DESIGNATED EXPOSED HAND SINK FOR HAND WASHING BEFORE AND AFTER EACH GLOVE USE. CRITICAL CITATION ISSUED 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SHELVING ABOVE THE MEAT CUTTING PREP TABLES STORING FOOD CONTACT PLASTIC MEAT TRAYS. MUST REMOVE RUST OR REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT THROUGHOUT THE CHEFS KITCHEN PREP AREA WITH POOLING LIQUID AND FOOD DEBRIS. SOME MISSING TILE. MISSING TILE BASEBOARD IN THE BAKERY DISH ROOM. MUST REPLACE/REPAIR ALL. DIRTY FLOORS WITH EXCESSIVE DEBRIS UNDER SHELVING IN THE MEAT STORAGE COOLER. 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: MISSING GROUT THROUGHOUT THE CHEFS KITCHEN PREP AREA WITH POOLING LIQUID AND FOOD DEBRIS. SOME MISSING TILE. MISSING TILE BASEBOARD IN THE BAKERY DISH ROOM. MUST REPLACE/REPAIR ALL. DIRTY FLOORS WITH EXCESSIVE DEBRIS UNDER SHELVING IN THE MEAT STORAGE COOLER. 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.