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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. DELI DISPLAY AND MEAT COOLER FOUND AT IMPROPER TEMPERATURES. AMBIENT TEMPERATURES RANGING BETWEEN 44.6F TO 51.F WITH FOOD SUCH AS CRAB CAKES AT 49.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A 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 FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. RIBS AT 52.7F, CRAB CAKES AT 49.3F, COOKED CHICKEN AT 56.5F, TUNA SALAD AT 45.9F, CHEESE AND OLIVES AT 47.5, POTATOES AT 50F, TURKEY AT 53.1F AND 45.5F, BEEF AT 48.4F, CHOPPED SALAD AT 51.3F. ALL FOODS DISCARDED. MANAGEMENT STATES THE ESTIMATED VALUE TO BE $1800.00 WITH A TOTAL WEIGHT 275LBS. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT STORE DIRTY, USED BAKING SHEETS, PANS AND RACKS IN THE BASEMENT. MUST STORE ALL UNUSED EQUIPMENT CLEAN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE ICE ON THE FLOOR AND WALLS OF THE FAR RIGHT WALK-IN FREEZER IN THE BASEMENT. MUST REMOVE. FLOORS THE FOLLOWING AREAS WITH DIRT AND DEBRIS: THROUGHOUT THE BASEMENT UNDER METAL RACK STORAGE SHELVING NEXT TO PRODUCE PREP AREAS, UNDER ALL OTHER BASEMENT DRY STORAGE SHELVING THROUGHOUT, UNDER ALL DELI, BAKERY AND MEAT PREP THREE COMPARTMENT SINKS AND ALL GREASE TRAPS. BEHIND DELI DEEP FRYERS. MUST CLEAN ALL 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER DAMAGED CEILING TILES IN THE EMPLOYEE MENS WASHROOM. MUST REPLACE. CEILING COMPRESSOR FANS IN THE MEAT CUTTING ROOM WITH EXCESSIVE DUST. WALL IN MEAT ROOM WHERE LARGE, USED GREASE CONTAINERS ARE STORED WITH GREASE SPLATTER. MUST CLEAN AND MAINTAIN ALL. WALL CAULKING AT THE MEAT ROOM THREE COMPARTMENT SINK IN POOR REPAIR, PEELING AND WITH PINK, SLIME SUBSTANCE. MUST CLEAN/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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE BASEMENT BAKERY PREPPING AREA/TABLE WHERE BREAD IS PREPPED FOR BAKING. OR, REMOVE FOOD PREP AREA.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A METAL STEM THERMOMETER FOR HOT AND COLD TEMPERATURE CHECKS. ACCURATE INTERNAL THERMOMETERS FOR ALL DELI COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A METAL STEM THERMOMETER FOR HOT AND COLD TEMPERATURE CHECKS. ACCURATE INTERNAL THERMOMETERS FOR ALL DELI COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.