JEWEL FOOD STORE #3282 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) DISPLAY COOLER WHICH IS USED TO STORE PRE-PACKAGED CHICKENS LOCATED IN CENTER OF CUSTOMER AREA WITH AN AIR TEMPERATURE OF (49.7F).THE SAID UNIT IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW AT ALL TIMES. 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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE DISPLAY COOLER LOCATED IN CENTER OF CUSTOMER AREA.FOUND PRE-PACKAGED CHICKENS WITH INTERNAL TEMPERATURES RANGING FROM (44.7F-51.0F).MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:60 LBS OF FOOD WORTH $210.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR/REPLACE RUSTY SHELVINGS ABOVE THE 3 COMPARTMENT SINK IN MEAT DEPT AREA USING A NON-TOXIC FINISH 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: INSRTUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIORS/EXTERIORS OF MEAT,PRODUCE DISPLAY COOLERS,GREEN SHELVINGS INSIDE THE WALK-IN-COOLER WITH EXCESSIVE MOLD LIKE ACCUMULATIONS,BOTTOMS OF WORK PREP TABLES IN DELI,BAKERY DEPTS AND LEGS OF EQUIPMENTS,FAN COVERS INSIDE ALL WALK-IN-COOLERS TO REMOVE ACCUMULATIONS OF DUSTS.

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: OBSERVED GREASE ON FLOORS ON AND AROUND DEEP FRYERS IN DELI DEPT.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND FLOOR DRAINS 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL NOTICEABLE OPENINGS AROUND PIPES AT CEILING TILES IN MEAT CUTTING ROOM AND LARGE OPENING ON UPPER WALL AT REAR STORAGE ROOM NEAR THE BOX BAILER ALSO,DETAIL CLEAN CEILING VENTILATION COVERS IN BAKERY DEPT TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT-OUT LIGHT BULBS IN DELI DEPT,AND BAKERY DEPT.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER FOR THE CENTER DISPLAY PRE-PACKAGED CHICKEN COOLER IN CUSTOMER AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER FOR THE CENTER DISPLAY PRE-PACKAGED CHICKEN COOLER IN CUSTOMER AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.