JEWEL FOOD STORE #3407 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND SHELL FISH (OYSTERS) STORED IN SELLING DISPLAY CASE,WITHOUT THE ORIGINAL SHELL FISH TAG.INSTEAD FOUND A TAG FOR "CHERRYSTONE-CLAMS",WITH OYSTERS.FOOD DISCARDED AND DENATURED.(17 EACH OYSTERS,VALUE 15.30).CRITICAL VIOLATION:7-38-005(B2) HOOOO63652-15

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND THE WOMEN'S WASHROOM FOR STAFF AND CUSTOMERS NOT MAINTAINED,NO HOT WATER PROVIDED IN BOTH WASHBOWL.PRESENT WAYTER TEMP OF 66.0F AND 65.8F.A WORKER ORDER WAS PUT IN ON 10-5-10,HOWEVER NO WORK WAS DONE.WASHROOM IN USE.TAGGED WASHROOM,INSTRUCTED TO USE THE OTHER. FAX A LETTER TO PUBLIC HEALTH (FAX# 312-746-4240)CRITICAL VIOLATION:7-38-030 HOOOO63652-15

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.WE (MANAGERS AND I)OBSERVED RAW CHICKEN STORED ON LAST SHELF INSIDE THE WALK-IN COOLER, NEXT TO IT WAS STORED TWO DIRTY BROOMS AND A BLUE DUST PAN,WHICH ONE OF THE BROOM WAS STORED ON TOP OF THE SHELF TOUCHING FOOD PRODUCTS.PRODUCT DISCARDED AND DENATURED.POUND 7. VALUE 14.14 SERIOUS VIOLATION:HOOOO63653-16

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RELOCATED KNIFE RACK.REMOVE IT FROM STORED INSIDE PARTITION OF THE 3 COMPARTMENT SINK.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED MISSING WATER TOILET TANK TOP FROM WOMEN'S WASHROOM(MIDDLE STALL)

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.

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. KEEP AREA DRY IN MOP SINK AREA.CLEAN WALK-IN FREEZERS(BUILD-UP ICE AND DEBRIS).SWEEP FLOOR THROUGHOUT THE STORAGE IN BASEMENT AREA, UNDER SHELVES.(DEBRIS AND BUILD-UP DUST).

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP AREA DRY IN MOP SINK AREA.CLEAN WALK-IN FREEZERS(BUILD-UP ICE AND DEBRIS).SWEEP FLOOR THROUGHOUT THE STORAGE IN BASEMENT AREA, UNDER SHELVES.(DEBRIS AND BUILD-UP DUST).

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.