JEWEL FOOD STORE #3368 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED ONE CONTAINER OF RAW CLAMS WITHOUT TAG ATTACHED TO THE CONTAINER ON DISPLAY COOLER. CITATION ISSUED CRITICAL 7-38-005(B). INSTRUCTED MANAGER THAT ALL RAW SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINER DURING STORAGE/DISPLAY INSIDE THE DISPLAY COOLER AND TAG MUST BE SAVED FOR THE NEXT 90 DAYS AFTER ALL THE SHELLFISH HAS BEEN CONSUMED. MANAGER DISCARDED THE SAID PRODUCT WORTH $13.20 TOTAL 3 LBS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE BOTH ICE MACHINE INTERIOR PANEL IN THE SHELLFISH/MEAT AREA AND MAINTAIN. CLEAN AND MAINTAIN THE STAINED SOLID LIGHT SHIELD IN THE MEAT WALK IN COOLER AND MEAT WRAPPING COOLER AND MAINTAIN. CLEAN INSIDE THE CABINET UNDER THE EXPOSED HAND SINK IN THE EMPLOYEE'S LUNCH ROOM AND MAINTAIN. CLEAN AND MAINTAIN THE OPEN AIR DRAIN OF THE DAIRY REACH IN COOLER AND THE FROZEN ICE CREAM REACH IN COOLER .

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 CLEAN IN DETAIL THE FLOOR THRU-OUT BASEMENT ALONG THE WALL BASE ALL CORNER, AND FLOOR INSIDE ALL WALK IN COOLERS AND WALK IN FREEZERS AND MAINTAIN.

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: MUST CLEAN IN DETAIL THE FLOOR THRU-OUT BASEMENT ALONG THE WALL BASE ALL CORNER, AND FLOOR INSIDE ALL WALK IN COOLERS AND WALK IN FREEZERS AND MAINTAIN.

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.