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: NO SHELLFISH TAGS PROVIDED WITH(11 EACH,VALUE 10.89) WILD SHELL OYSTERS AND (16 EACH, VALUE 8.00)LITTLE NECK CLAMS.INSTRUCTED SHELL FISH TAGS SHALL BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED,UNTIL SOLD. FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION:7-38-005(B-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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND TURKEY SALAD SUPREME AT TEMP OF 47.1F,CHICKEN SALADS WHITE MEAT AT TEMP OF 47.8F AND GRILLED CHICKEN BREAST AT TEMP OF 46.7F.FOOD WAS STORED INSIDE DISPLAY COOLER WHICH MAINTAIN TEMP OF 41.2F.FOOD DISCARDED AND DENATURED.POUND 19,VALUE 99. CRITICAL VIOLATION:7-38-005(A)

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: DELIVERED FOOD AND FOOD PRODUCTS ARE STORED UNDER WASTE PIPE IN BASEMENT AREA,INSTRUCTED TO RELOCATE ITEMS OR WRAP WASTE PIPE.

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: DELIVERED FOOD AND FOOD PRODUCTS ARE STORED UNDER WASTE PIPE IN BASEMENT AREA,INSTRUCTED TO RELOCATE ITEMS OR WRAP WASTE PIPE.

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.