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

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND (TCS FOODS) AT IMPROPER TEMPERATURES ASSORTED CONTAINERS OF COLESLAW AT 45.4 F,MACARONI SALAD AT 47.3 F,POTATO SALAD AT 53.2 F-54.7,POTATO SOUPS AT 53.6 F ETC., INSIDE THE WEST SIDE DELI DISPLAY COOLER CUSTOMER AREA.INSTRUCTED MANAGER,(TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135 F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. (COS).

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND WEST SIDE DISPLAY DELI COOLER IN CUSTOMER AREA NOT MAINTAINING PROPER TEMPERATURE IN USE WITH TCS FOODS (WITH AN AIR TEMPERATURE OF 55.4 F-57.7 F).INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.(COS). - COS

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN CHICKEN HOT HOLDING UNIT NEXT TO THE DELI DISPLAY COOLERS.MUST PROVIDE AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REMOVE WORNED-OUT BLACKENED CAULK ABOVE THE 3-COMPARTMENT SINK IN THE KITCHEN DELI PREP AREA AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN STORAGE SHELFS IN MEAT WALK-IN-COOLER TO REMOVE EXCESS DUSTS/DEBRIS AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATING OR STORING OF ITEMS).

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATING OR STORING OF ITEMS).

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.