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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT THE HAND SINK IN THE DELI AND MEAT DEPARTMENT AREAS OF THE STORE. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MEAT SLICER WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED READY TO EAT CHICKEN AT THE HOT BAR AT 86-104 DEGREE F., HONEY WINGS AND BAR-B-QUE WINGS AT IMPROPER HOT HOLDING TEMPERATURES. INSTRUCTED THAT READY TO EAT HOT HOLDING FOODS SHOULD BE KEPT AT 135F DEGREES OR ABOVE. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED THREE LARGE DISPENSING CANISTER OF TOXIC CHEMICALS STORED INTERMINGLE IN FOOD PREPARATION AREA IN BAKERY DEPARTMENT(DRAIN FLOOR CLEANER LmENTARY, ETC.) STORED IN VARIOUS AREAS THROUGHOUT DEPARTMENT, NEAR AND NEXT TO OPEN FOOD/RACKS OF FOOD (COOKIES, CAKES,BREAD ETC). INFORMED PIC TO REMOVE AND PROVIDE DESIGNATED AREA FOR TOXIC CHEMICALS OUTSIDE OF FOOD PREPARATION AREA. PRIORITY VIOLATION. CITATION ISSUED, 7-38-005.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED FACILITY WITH NO PROBE THERMOMETER FOR MEASURING COOKED FOOD IN DELI AND MEAT DEPARTMENT FOR FOOD ACCURACY. INSTRUCTED PIC TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN MEAT DEPARTMENT HEAVILY SCORED WITH DEEP GROOVES AND STAINS. MUST REPLACE AND MAINTAIN

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE MEASURING DEVICE GUAGE IN DISREPAIR IN BAKERY DEPARTMENT. INSTRUCTED PIC TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEST STRIPS IN THE BAKERY, PRODUCE, AND MEAT DEPARTMENT AREAS OF THE STORE FOR TEST SANITIZER RESIDUAL. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THREE COMPARTMENT SINK IN DISREPAIR IN DELI AND PRODUCE DEPARTMENT. WASHBASIN IS LEAKING IN DELI AND FAUCET IS LEAKING IN PRODUCE AND DELI.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR DRAINS THROUGHOUT THE FACILITY WITH ACCUMULATION OF DEBRIS INSIDE AREA. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILING IN BAKERY DEPARTMENT IN DISREPAIR, BURNED, MISSING CEILING TILES ABOVE OVEN AND PROOFER. INSTRUCTED TO REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILING IN BAKERY DEPARTMENT IN DISREPAIR, BURNED, MISSING CEILING TILES ABOVE OVEN AND PROOFER. INSTRUCTED TO REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.