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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE A VALID/ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AND ON-SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION WRITTEN UNDER VIOLATION #2.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON-SITE WHILE TCS FOODS (DELI MEAT, BEEF) ARE BEING PREPARED, HANDLED, AND SERVED TO THE PUBLIC. INSTRUCTED ALWAYS TO HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON-SITE WITH A VALID/ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A REACH-IN COOLER IN THE PREPARED FOODS PREP AREA/DELI AREA; OBSERVED ABOUT 161 LBS OF VARIOUS TCS READY TO EAT FOODS AT IMPROPER TEMPERATURES RANGING FROM 48.1-52.5F; ABOUT 5 LBS OF COOKED RIBS AT 52.5, ABOUT 7 LBS OF POTATO SALAD AT 50F, ABOUT 7 LBS OF MACARONI SALAD AT 50.1F, ABOUT 2 LBS OF COOKED BEEF AT 48F, ABOUT 8 LBS OF COOKED ROAST BEEF AT 49F ETC. INSTRUCTED EMPLOYEE TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. ALL TCS FOODS DISCARDED COST $1153. EMPLOYEE DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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: 4-301.11 OBSERVED A REACH-IN COOLER, WITH TCS FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 52.5F DURING THE INSPECTION. INSTRUCTED TO REPAIR, SO THAT SAID UNIT MAINTAINS 41F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED A HANDWASHING SINK SLOW DRAINING IN THE PREPARED FOODS PREP AREA. OBSERVED A FLOOR DRAIN WITH STAGNATE WATER LOCATED BY THE 3 COMPARTMENT SINK OF THE PREPARED FOODS PREP AREA. INSTRUCTED TO REPAIR THAT THE HANDWASHING SINK AT THE FAR RIGHT AND THE FLOOR DRAIN BY THE 3 COMPARTMENT SINK DRAIN PROPERLY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED A HANDWASHING SINK SLOW DRAINING IN THE PREPARED FOODS PREP AREA. OBSERVED A FLOOR DRAIN WITH STAGNATE WATER LOCATED BY THE 3 COMPARTMENT SINK OF THE PREPARED FOODS PREP AREA. INSTRUCTED TO REPAIR THAT THE HANDWASHING SINK AT THE FAR RIGHT AND THE FLOOR DRAIN BY THE 3 COMPARTMENT SINK DRAIN PROPERLY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.