JEWEL FOOD STORE #3344 Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED THE COMINGLING AND CROSS CONTAMINATION OF DIFFERANT TYPES OF SHELLFISH... OYSTERS, MUSSLES AND CLAMS. INSTRUCTED MANAGER TO CONTAIN ALL TYPES OF SHELLFISH SO AS NOT TO TOUCH OR MIX SPECIES. OBSERVED READY TO EAT SHRIMP TOUCHING RAW MUSSLES. ALL PRODUCT HAS BEEN DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE $325.00 TOTAL POUNDS 30 CRITICAL VIOLATION 7-38-005(B-2) CITATION ISSUED. SOURCE SOUND CONDITION

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE MACHINE IN SEAFOOD DEPARTMENT IN NEED OF DETAIL CLEANING TO REMOVE BLACK MOLD LIKE SUBSTANCE AT CHUTE. MUST DETAIL CLEAN AND MAINTAIN AT TIMES. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED FOOD NOT PROTECTED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW RUBBER GASKETS NEEDED IN DELI REACH IN FREEZER. NEW CUTTING BOARDS NEEDED IN PRODUCE PREP AREA. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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 FOLLOWING IN NEED OF CLEANING: ALL PREPARATION SURFACES IN PRODUCE AREA, ALL STORAGE SHELVES, DRAWERS IN BAKERY DECORATING AREA, ALL COOKING EQUIPMENT IN THE DELI DEPARTMENT TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: FLOORS THROUGH OUT ALL SERVICE DEPARTMENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. ALL ALONG WALL BASES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: WALLS IN BAKERY AND PRODUCE IN NEED OF CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. MUST CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN BAKERY AND PRODUCE IN NEED OF CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. MUST CLEAN 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.