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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND SPICY CHICKEN WINGS HELD AT IMPROPER TEMPERATURES BETWEEN 125.0 F AND 129.9 F INSIDE HOT HOLDING UNIT AT END OF SALAD BAR, HOWEVER FOUND SAID HOT HOLDING UNIT WATER HOLDING TEMPERATURE AT OVER 140 F. INSTRUCTED MANAGER ALL HOT HELD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7038-005(A). CITATION ISSUED.

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: DELI REACH IN COOLERS (X3) MISSING PLASTIC MOLDING AT EDGE OF COOLERS DOORS ALSO OBSERVED RIPPED/DAMAGED RUBBER GASKETS AT STAND UP YOGURT COOLERS. MUST REPAIR AND MAINTAIN EQUIPMENT.

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: OBSERVED DUST BUILD UP ON REAR OF DAIRY WALK IN COOLER FAN CONDENSER. MUST CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALLS AT DISHWASH TRAY MACHINE AREA AND AT LOWER LEVEL BAKERY AREA. MUST CLEAN WALLS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALLS AT DISHWASH TRAY MACHINE AREA AND AT LOWER LEVEL BAKERY AREA. MUST CLEAN WALLS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.