JEWEL FOOD STORE #3441 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING ITEMS IN THE CHEF'S KITCHEN SANDWICH COOLER: HUMMUS AT 44.9F, CHEESE AT 46.4F, YOGURT AT 43.5-45.5F, CORNED BEEF AT 49.4F, ROAST BEEF AT 45.8F, CREAM CHEESE AT 53.2F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $47. CRITICAL VIOLATION 7-38-005A.

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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 100 MOUSE DROPPINGS IN THE "PEAPOD" STORAGE ROOM AND OSCO STORAGE AREA AND HALLWAYS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. MUST MOVE PRODUCT AND EQUIPMENT AWAY FROM WALLS AND REMOVE UNUSED EQUIPMENT TO PREVENT PEST HARBORAGE AREAS. ADDITIONAL PEST CONTROL SERVICE IS RECOMMENDED. 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 STAINED CUTTING BOARD IN THE CHEF'S KITCHEN SANDWICH PREP AREA. INSTRUCTED MANAGEMENT TO REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE DAIRY WALK-IN COOLER ESPECIALLY UNDER THE MILK RACKS.

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: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GAPS AND WALL OPENINGS IN THE BASEBOARD AND WALLS OF THE "PEAPOD" STORAGE ROOM. INSTRUCTED MANAGEMENT TO SEAL ALL GAPS AND OPENINGS AND REPAIR ANY HOLES IN THE DRYWALL.

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: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GAPS AND WALL OPENINGS IN THE BASEBOARD AND WALLS OF THE "PEAPOD" STORAGE ROOM. INSTRUCTED MANAGEMENT TO SEAL ALL GAPS AND OPENINGS AND REPAIR ANY HOLES IN THE DRYWALL.

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.