JEWEL FOOD STORE #3441 Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED IMPROPER HOT HOLDING TEMPERATURES OF THE ASSORTED COOKED CHICKEN AT 130.5 F/129.5 F AND 122.3 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $282.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN FOOD TEMPERATURES. PRIORITY VIOLATION #7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.18 NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER FOR HOLDING FOOD ITEMS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

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: 4-501.11 NOTED ICE BUILD UP INSIDE THE DELI WALK IN COOLER CONDENSATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.

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: NOTED THE FOLLOWING:- -FLOORS AT UNDERNEATH COOKING GRILL AND OVEN AT THE CHEF'S KITCHEN WITH GREASE AND DIRT -FLOOR DRAINS INSIDE THE WALK IN COOLER AT THE BAKERY,CHEF'S KITCHEN AREA. -HOLE ON WALL AT THE PRODUCE PREP COOLER AND MISSING TILES ON COVING BY THE MEAT AND SEA FOOD PREP AREAS. INSTRUCTED TO CLEAN, MAINTAIN AND REPAIR HOLE ON WALL AND TILES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED THE FOLLOWING:- -FLOORS AT UNDERNEATH COOKING GRILL AND OVEN AT THE CHEF'S KITCHEN WITH GREASE AND DIRT -FLOOR DRAINS INSIDE THE WALK IN COOLER AT THE BAKERY,CHEF'S KITCHEN AREA. -HOLE ON WALL AT THE PRODUCE PREP COOLER AND MISSING TILES ON COVING BY THE MEAT AND SEA FOOD PREP AREAS. INSTRUCTED TO CLEAN, MAINTAIN AND REPAIR HOLE ON WALL AND TILES.

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.