JEWEL FOOD STORE # 3345 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER IN CHEF'S KITCHEN NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 59.5F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAIN AN AMBIENT TEMPERATURE OF 40F OR LOWER. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. MUST FAX LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG WHEN COOLER HAS BEEN FIXED. 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: FOUND BEANS, PASTA SALAD, CHEESE AND COLESLAW WITH CHICKEN INSIDE PREP COOLER ABOVE NOT AT THE REQUIRED TEMPERATURES. TEMPERATURES RANGED FROM 62.3F-66.8F. ALL ITEMS WERE DISCARDED OF, A COMBINED APPROXIMATE WEIGHT OF 5LBS. AND VALUED AT $18.00(PER MANAGER ON DUTY.) 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SAND OR REPLACE CUTTING BOARD IN CHEF'S KITCHEN PREP AREA WITH DEEP, DARK GROOVES.

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: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF COOLERS, CABINETS AND EXTERIOR OF COOKING EQUIPMENT IN CHEF'S KITCHEN.

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: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS THROUGH OUT, FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN STOCK AND PREP AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HANDWASHING SINK IN THE 2ND FL MEAT PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND CONSPICOUSLY PLACE INTERNAL THERMOMETERS INSIDE OF THE COOLERS IN CHEF'S KITCHEN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND CONSPICOUSLY PLACE INTERNAL THERMOMETERS INSIDE OF THE COOLERS IN CHEF'S KITCHEN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.