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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 9 POUNDS OF POTENTIALLY HAZARDOUS FOODS (COOKED CHICKEN AND HARDBOILED EGGS) ON A PREP RACK IN THE PRODUCE PREP AREA IN THE BASEMENT AT TEMPERATURES RANGING FROM 53.9F-58.4F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD WHICH OPERATOR VALUED AT $48. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 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: INSTRUCTED FACILLITY TO REPAIR AND MAINTAIN THE DIVIDER BETWEEN THE COOKED AND RAW SHRIMP IN THE MEAT DEPARTMENT.

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: FOUND DIRT ACCUMULATION ON THE HONEYCOMB STYLE VENTS AT THE TOP OF THE PRODUCE DISPLAY COOLERS. INSTRUCTED FACILITY TO 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE BUILDUP ON FLOOR IN DELI BEHIND THE FRYERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. INSTRUCTED FACILITY TO CLEAN FLOOR UNDER SHELVES IN THE RICE AISLE AND TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED FACILITY TO CLEAN THE WALL BEHIND THE WATER PIPE IN THE PRODUCE WALK IN COOLER AND TO MAINTAIN. INSTRUCTED FACILITY TO CLEAN THE WALK IN BEER COOLER CONDENSER TO REMOVE DUST AND TO MAINTAIN. INSTRUCTED FACILITY TO CLEAN THE CEILING AND LIGHT SHIELDS IN THE DELI AREA AND TO 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: INSTRUCTED FACILITY TO CLEAN THE WALL BEHIND THE WATER PIPE IN THE PRODUCE WALK IN COOLER AND TO MAINTAIN. INSTRUCTED FACILITY TO CLEAN THE WALK IN BEER COOLER CONDENSER TO REMOVE DUST AND TO MAINTAIN. INSTRUCTED FACILITY TO CLEAN THE CEILING AND LIGHT SHIELDS IN THE DELI AREA AND TO 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.