JEWEL FOOD STORE #3344 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE CENTER SECTION OF THE CHEFS KITCHEN SELF SERVICE DISPLAY COOLER HAS INOPERATIVE FANS AND IS HOLDING A 54 f AMBIENT AIR TEMPERATURE. THE CENTER SECTION OF THE COOLER IS TAGGED HELD FOR INSPECTION. FAX A TAG REMOVAL REQUEST TO (312) 746-4240 WHEN IT IS READY FOR INSPECTION.

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: APPROXIMATELY 75 POUNDS OF PACKAGED SUSHI ITEMS, HUMMUS, CHICKEN, COLD CUTS AND SLICED CHEESES WERE BEING HELD AT 49-53.4 f INTERNAL TEMPERATURE, APPROXIMATELY $300.00 WORTH OF PRODUCT WAS DISCARDED AT THIS TIME.

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: THE WALK IN COOLER FAN GUARDS, SINK INTERIORS AND BACK SPLASHES IN THE DELI ARE DIRTY; WASH, RINSE AND SANITIZE THE SURFACES.

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: THE CAN OPENER, ORANGE JUICE MACHINE,DELI SANDWICH CASE LID, FISH COOLER AND FISH ICE CHIP MACHINE ARE DIRTY; WASH, RINSE AND SANITIZE THE EQUIPMENT.

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 REAR STORE ROOM FLOORS HAVE DIRTY PERIMETERS, CLEAN THE FLOORS IN DETAIL.

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 REAR STORE ROOM FLOORS HAVE DIRTY PERIMETERS, CLEAN THE FLOORS IN DETAIL.

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.