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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD, (50LBS) GRILLED CHICKEN(PCS) IN HOT HOLDING DISPLAY UNIT AT 116F-136F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED. INSTRUCTED TO HOLD AND MAINTAIN HOT FOODS AT 140F DEGREES OR HIGHER. APPROX. WT. 50LBS, VALUE $83.00. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED RODENT ACTIVITY, OVER 60 MICE DROPPINGS IN DELI KITCHEN AREA AT FRONT SERVICE COUNTER UNDER HOT HOLDING UNIT, 40 MICE DROPPINGS ON BOTTOM SHELF OF PREP TABLES AND UNDER SHELVING AT CORNERS OF BACK OF SAME AREA AND SCATTERED ON FLOOR. ALSO NOTED 15 MICE DROPPINGS IN CORNER AT REAR DRY STORAGE BEVERAGE AREA. MUST REMOVE DROPPINGS CLEAN/SANITIZE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REMOVE HEAVY FOOD PARTICLES IN TRACKS OF SLIDING DOORS AT FRONT BOTTOM UNITS OF CHICKEN HOT HOLDING STATION, DETAIL CLEAN/SANITIZE. CLEAN/SANITIZE BOTTOM SHELVES OF PREP TABLES IN KITCHEN DELI AREA.

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: DETAIL CLEAN FLOORS IN KITCHEN DELI AREA AROUND, BETWEEN AND BEHIND ALL HEAVY COOKING EQUIPMENT OF HEAVY GREASE SPILLS AND DEBRIS. MUST DETAIL CLEAN ALL FLOORS IN ALL WALK-IN COOLERS/FREEZERS OF FOOD SPILLS AND PAPER DEBRIS.

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: CLEAN VENTS AT CEILING IN DELI AREA OF DUST BUILD-UP.

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: CLEAN VENTS AT CEILING IN DELI AREA OF DUST BUILD-UP.

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.