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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK INSTALLED AT BREAD PREP AREA IN BASEMENT. INSTRUCTED TO INSTALL HANDWASHING SINK SUPPLIED WITH HAND SOAP AND DISPOSABLE TOWELS, IN BREAD PREPARATION AREA OR RELOCATED OPERATION AT PRODUCE AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION WAS ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK AT BAKERY AREA WITH HOT WATER TEMPERATURE OF 75.2F MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT SAID SINK. PRIORITY VIOLATION: 7-38-030(C),CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: COOKED RICE SALAD STORED INSIDE THE SERVING DISPLAY COOLER AT TEMP OF 52.3F. NO DATE/TIME LABEL PROVIDED WITH PRODUCTS. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW.PRIORITY VIOLATION:7-38-005,CITATION ISSUED

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: WALK-IN COOLER AT AIR TEMP OF 48.7F IN BASEMENT AREA WERE TCS FOODS( DIFFERENT KINDS OF HEMS, TURKEY, ITALIAN BEEF, VARIETY OF CHEESES, ETC.) WERE STORED INSIDE THE UNIT. WALK-IN COOLER MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005, CITATION ISSUED

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: NO STEM THERMOMETER PROVIDED ON-SITE/DELI DEPARTMENT TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005, CITATION ISSUED AT 11:56 AM OSCO MANAGER PROVIDED A NEW STEM THERMOMETER TO DELI DEPARTMENT.

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 WASTE PIPE ABOVE DRY FOOD STORAGE ON SHELVES IN BASEMENT AREA. SAID PIPES MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE,INSIDE REPACKING MEAT DEPARTMENT. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN,OR TO KNOW THE LOCATION

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE PIPE UNDER THE THREE-COMPARTMENT SINK(MIDDLE COMPARTMENT)IS LEAKING AT THE MEAT DEPARTMENT. ADDITIONAL HOT WATER FLOW IS NEEDED AT THE HANDWASHING SINK IN THE SAME AREA.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING WALL TILES UNDER THREE COMPARTMENT SINK, REPLACE AND MAINTAIN

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: PROTECTIVE LIGHT SHIELD BROKEN AT PRODUCE PREP AREA. REPLACE. ALSO, FOOD STAIN AT LIGHT SHIELD AT SAME AREA.CLEAN 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: PROTECTIVE LIGHT SHIELD BROKEN AT PRODUCE PREP AREA. REPLACE. ALSO, FOOD STAIN AT LIGHT SHIELD AT SAME AREA.CLEAN 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.