JEWEL FOOD STORE #3368 Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. NO SHELLFISH TAGS WERE FOUND WITH THE LITTLE NECK CLAMS AND MUSSELS IN THE SEAFOOD CASE. MANAGEMENT INSTRUCTED TO KEEP THE SHELLFISH TAGS WITH THE SHELLFISH UNTIL IT IS SOLD AND THEN KEEP FOR 90 DAYS. MANAGEMENT VOLUNTARILY DISCARDED THE SHELLFISH. CRITICAL VIOLATION 7-38-005B(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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED OPEN FRONT DELI CASE UNDERNEATH THE HOT FOOD CASE WITH AN AIR TEMPERATURE OF 45F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNTI TAGGED HELD FOR INSPECTION BY CDPH. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT IS REPAIRED AND MAINTAINS TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CLAM CHOWDER INSIDE OF THE DELI SANDWICH PREP COOLER AT 59F. THE FOLLOWING FOODS WERE OBSERVED INSIDE OF THE OPEN FRONT DELI COOLER: POTATO SALAD AT 47F, TAMALES AT 54F, CABBAGE ROLLS AT 52F, MASHED POTATOES AND GRAVY AT 50F, MACARONI AND CHEESE AT 50F, MEATBALLS AT 50F, MOZZARELLA SALAD AT 50F, AND BURRITOS AT 53F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $293. CRITICAL VIOLATION 7-38-005A.

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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE BASEMENT BAKERY PREP AREA AND HALLWAYS IN THE BASEMENT OUTSIDE OF THE MOP SINK AREA. OBSERVED APPROX. 50 LIVE FRUIT FLIES ON THE WALLS AND EQUIPMENT IN THE BAKERY PREP AREA AND HALLWAY OUTSIDE OF THE MOP SINK AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. 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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE INTERIOR AND EXTERIOR OF THE CHICKEN PREP COOLER IN THE DELI AND THE INTERIOR OF THE DELI MEAT COOLER, EXTERIOR OF BELOW COUNTER FREEZER IN 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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST MOP THE FLOOR UNDERNEATH THE ICE MACHINE IN THE SEAFOOD/MEAT DEPT.

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: COLD WATER HANDLE IS MISSING AT THE 3 COMPARTMENT SINK IN THE BASEMENT BAKERY PREP AREA. MUST PROVIDE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: COLD WATER HANDLE IS MISSING AT THE 3 COMPARTMENT SINK IN THE BASEMENT BAKERY PREP AREA. MUST PROVIDE.

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.