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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. "GRILL" PREP TWO DOOR COOLER FOUND AT 47.4F WITH FOODS SUCH AS COOKED CHICKEN AT 46.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. CDPH CONTACTED FOR TAG REMOVAL. CRITICAL CITATION 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 10 LBS COOKED CHICKEN AT 46.6F, 5 LBS SAUSAGE AT 47.4F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO $40.00. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. VARIOUS EMPLOYEES IN DELI, GRILL AND PRODUCE PREP OBSERVED IMPROPERLY USING GLOVES FOR READY TO EAT FOODS. TWO EMPLOYEES NOTED NOT WASHING HANDS BEFORE AND IN BETWEEN GLOVE USE. ONE EMPLOYEE NOTED STUFFING SEVERAL GLOVES IN CLOTHING POCKET FOR FUTURE USE, LEAVE THE FOOD PREPARATION AREA WEARING GLOVES THEN RETURN TO PREP AREA WITH SAME GLOVES AND CONTINUE FOOD PREP. REVIEWED WITH MANAGEMENT PROPER USAGE OF GLOVES AND RECOMMEND STORING GLOVES AT THE EXPOSED HAND SINKS. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT AND/OR COLD WATER AT THE FOLLOWING EXPOSED HAND WASHING SINKS: PRODUCE PREP AND STARBUCKS PREP EXPOSED HAND SINKS WITHOUT PROPER HOT WATER TEMPERATURES. HOT WATER TEMPERATURE FOUND A MAXIMUM OF 69.8F. AT THE PRODUCE PREP AND 80.9F AT THE STARBUCKS PREP. INSTRUCTED TO USE HAND WASHING SINKS IN ADJACENT FOOD PREP AREAS SUCH AS DELI PREP AND JUICE PREP.MUST PROVIDE HOT WATER TO A MINIMUM OF 85F. NO COLD WATER AVAILABLE AT THE LEFT WASHBOWL IN THE EMPLOYEE WOMANS WASHROOM (2ND FLR.)INSTRUCTED TO USE ADDITIONAL WASHBOWL AVAILABLE. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS IN THE GRILL PREP MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT STORE KNIVES BETWEEN PREP TABLE AND COOLER IN THE GRILL PREP AREA. MUST USE PROPER KNIFE HOLDER.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE PLASTIC WRAP AS LINER FOR PLASTIC ELECTRICAL WIRING AT THE DEEP FRYERS IN THE GRILL PREP. MUST BE CLEANABLE SURFACE. MISSING RUBBER DOOR GASKETS ON THE GRILL PREP TWO DOOR COOLER. MUST REPLACE. MUST PROVIDE A SPLASH GUARD ON THE LEFT SIDE OF THE CHEESE ISLAND PREP EXPOSED HAND SINK.

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: FLOORS IN THE FOLLOWING WITH DIRT AND DEBRIS: UNDER THE GRILL PREP THREE COMPARTMENT SINK, FLOOR OF DELI WALK-IN FREEZER, FLOOR OF THE BAKERY WALK-IN FREEZER,UNDER BAKERY PREP THREE COMPARTMENT SINK, FLOOR OF ICE CREAM WALK-IN FREEZER WITH EXCESSIVE ICE BUILD UP. MUST CLEAN ALL, MAINTAIN AND REMOVE ICE ALL STORED ITEMS THROUGHOUT REAR DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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: MOLDY AND MISSING WALL CAULKING AT THE MEAT TWO COMPARTMENT SINK AND THE JUICE PREP ONE COMPARTMENT SINK. MUST REPLACE. HOLE IN THE WALL BEHIND THE JUICE MACHINE. MUST SEAL/REPAIR.

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: MISSING LIGHT SHIELDS ABOVE THE PRODUCE PREP TABLE, THREE COMPARTMENT SINK AND PRODUCE STORAGE. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS ABOVE THE PRODUCE PREP TABLE, THREE COMPARTMENT SINK AND PRODUCE STORAGE. MUST REPLACE.

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.