JEWEL FOOD STORE # 3345 Fails Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A SLIMY DISCOLORATION ON THE INSIDE PANEL AND INTERIOR CONTACT SURFACES OF THE ICE MACHINE. OBSERVED BLACK FLECKS AND SLIMY SUBSTANCE ON THE ICE INSIDE OF THE ICE CART. MANAGEMENT VOLUNTARILY DISCARDED ICE AND THE ICE MACHINE WAS TAGGED. MANAGEMENT INSTRUCTED TO REPLACE THE MACHINE OR REMOVE DISCOLORATION FROM THE INTERIOR SURFACES AND TO REPLACE ANY SOILED WATER HOSES INSIDE OF THE MACHINE. MUST CLEAN AND SANITIZE INTERIOR SURFACES. SERIOUS VIOLATION 7-38-005A.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED A 1/4'' GAP AT THE BOTTOM OF THE FRONT ENTRANCE DOOR WITH VISIBLE LIGHT SHINING THROUGH THE BOTTOM. ALL DOORS LEADING TO THE OUTSIDE MUST BE PROPERLY SEALED TO PREVENT RODENT INTRUSION AT ALL TIMES. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3-COMPARTMENTS SINKS AT THE VEGETABLE PREP AREA, MEAT PREP, AND DELI NOT ABLE TO CONTAIN WATER TO PROPERLY WASH, RINSE, AND SANITIZE. ONE STOPPER AND STOPPER HANDLE AT EACH 3-COMPARTMENT IS IN POOR REPAIR DUE TO FOOD DEBRIS BUILDUP. STAFF IS ABLE TO USE OTHER 3-COMPARTMENT SINKS IN FACILITY THAT ARE CURRENTLY ABLE TO PROPERLY WASH, RINSE, AND SANITIZE. MANAGEMENT INSTRUCTED TO REPAIR 3-COMPARTMENT SINKS IN POOR REPAIR TO PROPERLY WASH, RINSE, AND SANITZE AT ALL TIMES. SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DUST BUILDUP ON VENT FAN COVERS IN ALL WALK-IN COOLERS THROUGHOUT FACILITY. DETAIL CLEAN AND MAINTIAN ALL VENT FAN COVERS.

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: IN ALL SERVICE DEPARTMENTS (DELI, BAKERY, KITCHEN, FOOD PREP AREAS) OBSERVED STORAGE RACKS AND REFRIGERATOR GASKETS WITH DUST AND FOOD DEBRIS BUILDUP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FOOD STORAGE RACKS AND RUBBER GASKETS.

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: IN ALL SERVICE DEPARTMENTS (DELI, BAKERY, PREP AREAS, KITCHEN) OBSERVED DUST BUILDUP, FOOD DEBRIS, WATER BUILDUP, AND SPLASH DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL SOILED FLOORS.

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: IN ALL SERVICE DEPARTMENTS (DELI, BAKERY, PREP AREAS, KITCHEN) OBSERVED DUST BUILDUP, FOOD DEBRIS, WATER BUILDUP, AND SPLASH DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL SOILED FLOORS.

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.