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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED MIDDLE/3RD SECTION OF CHICKEN HOT HOLDING DISPLAY CASE NOT MAINTAINING PROPER TEMPERATURE. NOTED AIR TEMPERATURE FROM HEATING ELEMENT ABOVE SECTION AT 110F RESULTING IN HELD CHICKEN AT IMPROPER TEMPERATURE DURING DISPLAY. ALSO NOTED HOT HOLDING UNIT FOR SOUP IN CUSTOMER DISPLAY AREA ALSO IN POOR REPAIR WITH SOUP BEING HELD AT IMPROPER TEMPERTURE. INSTRUCTED NOT TO USE SECTION FOR CHICKEN OR HOT HOLDING SOUP UNIT UNTIL ABLE TO MAINTAIN PROPER TEMPERATURE OF 140F OR HIGHER. EQUIPMENT TAGGED HELD FOR INSPECTION. 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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD, 96 PC.(30LBS) FRIED CHICKEN IN ABOVE HOT HOLDING DISPLAY UNIT AT 95F-124F, AND 4LBS OF CHICKEN NOODLE SOUP IN HOT HOLDING UNIT AT 122F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED. INSTRUCTED TO HOLD AND MAINTAIN HOT FOODS AT 140F DEGREES OR HIGHER. APPROX. WT. 34LBS, VALUE $96.00. 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 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. FLOORS IN WALK-IN COOLERS/FREEZERS AND BACK OF THE HOUSE ALSO NEED CLEANING TO REMOVE FOOD DEBRIS AND LITTER.

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: 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. FLOORS IN WALK-IN COOLERS/FREEZERS AND BACK OF THE HOUSE ALSO NEED CLEANING TO REMOVE FOOD DEBRIS AND LITTER.

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.