JEWEL FOOD STORE #3407 Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. YOGURT DISPLAY COOLER FOUND AT 54F WITH YOGURT AT 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 125 LBS OF YOGURT FOUND AT 49.5F, LIQUID YOGURT AT 48.2F, AND LIQUID PERISHABLE FERMENTED TEAS AT 47.1F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $1,155.00. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 300 TO 400 MICE DROPPINGS THROUGHOUT THE BASEMENT DRY FOOD STORAGE AREAS. UNDER ALL METAL RACK SHELVING ALONG BASEBOARDS, THROUGHOUT COMPUTER ROOM AND ON SOME BOXED STORED ITEMS. INSTRUCTED TO HAVE PEST CO. SERVICE FOR MICE. REMOVE ALL DROPPINGS AND SANITIZE ALL AFFECTED AREAS. SEAL ANY HOLES/OPENINGS NOTED DURING CLEANING, SEAL AROUND CEILING ELECTRICAL WIRING IN COMPUTER ROOM AND WRAPPED PIPING WITH NOTED GNAWING ON PIPING INSULATION. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HAND SINK IN BAKERY AREA TO PROTECT ADJACENT FOOD STORAGE CONTAINERS. INSTALL SPLASH GUARDS AT BAKERY HAND SINK. OBSERVED FAN GUARD HANGING DOWN IN MEAT HOLDING COOLER.

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 SHELVING THROUGHOUT THE BAKERY PREP WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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 IN BASEMENT EMPLOYEE AREA MUST CLEAN ALL CABINETS UNDER EXPOSED HAND SINK AND CLEAN INTERIOR OF MICROWAVE. OBSERVED ALL FAN GUARDS IN ALL WAS IN COOLERS WITH HEAVY DUST ACCUMULATION INCLUDING : FANS AND SHELVES BELOW IN WALK IN COOLER IN BASEMENT. MUST CLEAN SANITIZE AND MAINTAIN, FAN GUARDS IN MEAT HOLDING ROOM, MEAT CUTTING ROOM AND DELI WALK IN. OBSERVED INTERIOR OF DELI COOLERS NEED DETAILED CLEANING.

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 FLOOR UNDER EXPOSED HAND SINK IN BASEMENT FRUIT SLICING AREA. MUST CLEAN 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: EXCESSIVE ICE BUILD-UP OF ICE ON THE FLOORS OF TWO WALK-IN FREEZERS. MUST REMOVE AND MAINTAIN. FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS: THROUGHOUT BASEMENT PRODUCE PREP AREA, UNDER ALL PREP TABLES AND UTENSIL STORAGE IN SAME AREA. UNDER END DISPLAY AT THE BACK OF ISLE #1. UNDER BAKERY PREP, THREE COMPARTMENT SINK AND DISH MACHINE. UNDER AND AROUND THE MEAT CUTTING ROOM THREE COMPARTMENT SINK GREASE TRAP. MUST CLEAN AND MAINTAIN ALL.

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: BLACKENED, MOLDY WALL CAULKING AT THE MEAT CUTTING ROOM THREE COMPARTMENT SINK. MUST REPLACE.

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 DIRTY AIR VENT DIRECTLY ABOVE WHERE PLASTIC BOTTLES ARE STORED FOR JUICING. CLEAN AND MAINTAIN AIR VENT AND KEEP BOTTLES PROTECTED AT ALL TIMES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BROKEN LIGHT SHIELD ABOVE 3 COMPARTMENT SINK MEAT CUTTING ROOM. MUST REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND SINK IN THE MEAT CUTTING ROOM FALLING OFF THE WALL AND ATTACHED WITH PLASTIC WRAP. MUST REPAIR/RE-SEAL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND SINK IN THE MEAT CUTTING ROOM FALLING OFF THE WALL AND ATTACHED WITH PLASTIC WRAP. MUST REPAIR/RE-SEAL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.