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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BACK PART OF MACHINE BOLTED SHUT AND UNABLE TO BE OPENED IN ORDER TO BE CLEANED AND SANITIZED PROPERLY. BOLTS WERE REMOVED DURING INSPECTION AND MACHINE WAS INSPECTED. OBSERVED INTERIOR OF JUICING MACHINE UNCLEAN WITH MOLD LIKE SUBSTANCE. MUST CLEAN AND SANITIZE ALL FOOD AND NON FOOD CONTACT PORTIONS OF JUICER AND ADHERE TO WRITTEN CLEANING AND SAINTIZING POLICY OF LARGE CLEAN IN PLACE EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-38-005

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES WITHIN REFRIGERATED DELI CASES, SALAD BAR AND COOLERS INCLUDING 32 LBS OF CHICKEN AT 47.7 F VALUED AT $279.19 , 55 LBS OF PORK AT 48.9 F VALUED AT $438.32, 38 LBS OF BEEF AT 48.4 F VALUED AT $268.89 , AND 17.5 LBS OF TIME/ TEMPERAURE CONTROLLED FOODS AT SALAD BAR AT IMPROPER TEMPERATURE OF 48.4F VALUED AT $123.00. ALL FOOD WAS VOLUNTARILY DISCARDED AND DENATURED. PRIORITY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 1 LARGE BOARS HEAD DELI COOLER CONTAINING RAW BEEF, RAW CHICKEN AND RAW PORK WITH AN IMPROPER AMBIENT AIR TEMPERATURE OF 48.7F. SALAD BAR REFRIGERATION UNIT NOT HOLDING 41F OR LESS WITH AN AMBIENT AIR TEMPERAURE OF 47.8. OBSERVED OTHER DISPLAY CASES NOT MAINTAINING 41F OR LESS THROUGHOUT. ALL COOLERS WERE REPAIRED DURING INSPECTION EXCEPT BOARS HEAD DELI COOLER WHICH WAS TAGGED. PRIORITY VIOLATION 7-38-005

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: REFER TO VIOLATION # 60

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED LOAVES OF BREAD OPEN TO CUSTOMER CONTAMINATION NOT FULLY PREPACKAGED OR UNDER PROPER SNEEZE GUARDS. BREAD WAS REWRAPPED DURING INSPECTION TO PROTECT FROM CUSTOMER CONTAMIANTION. PRIORITY VIOLATION 7-38-005

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOARS HEAD DELI REFIGERATION CASE WITH DOOR IN DISREPAIR. BROKEN DOOR IS CAUSING LARGE GAPS IN GLASS AND CONTRIBUTING TO COOLER NOT HOLDING PROPER TEMPERATURE. MUST REPAIR DOOR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HANDLES MISSING FROM SOUP BUFFET CONTAINERS. REPLACE KNOBS FOR CUSTOMERS TO OPEN AND CLOSE SOUP BUFFET.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR UNDER 3 COMPARTMENT SINK IN BASEMENT FOOD PREPARATION AREA UNCLEAN WITH STANDING WATER AND MOLD/MILDEW LIKE SUBSTANCE. MAINTAIN FLOOR IN A CLEAN DRY CONDITION..

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED WALK IN COOLER IN DELI BUTCHER AREA WITH INADEQUATE LIGHTING. MUST INSTALL MORE LIGHTING IN WALK IN COOLER AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED WALK IN COOLER IN DELI BUTCHER AREA WITH INADEQUATE LIGHTING. MUST INSTALL MORE LIGHTING IN WALK IN COOLER AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.