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

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLERS, WHILE WEARING DISPOSABLE GLOVES, PULLED UP HER PANTS AND ADJUST HER SHIRT,HANDLE NON-FOOD ITEMS.CHANGED HER GLOVES DONNING A NEW GLOVES WITHOUT PROPER HANDWASHING;MADE SANDWICH BY HANDLING READY TO EAT FOOD: LUNCH MEAT,LETTUCE,BREAD BUN ,ETC . FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MANAGER DISCUSSED ISSUE WITH EMPLOYEE.EMPLOYEE WASHED HER HANDS. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER PROVIDED AT HANDWASHING SINK INSIDE PREP MEAT COOLER,IN BUTCHER'S AREA .PRESENTLY HOT WATER AT TEMP OF 45F TO 50F. ALSO NO HOT WATER PROVIDED AT FIRST WASHBOWL INSIDE STAFF WOMEN'S WASHROOM,PRESENTLY 49F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWLS. ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED. BY 2:08PM HOT WATER WAS PROVIDED AT HANDWASHING SINK INSIDE PREP MEAT COOLER

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: HANDWASHING SINK IS NEEDED BETWEEN SUSHI PREP AREA AND HOT FOOD/SANDWHICHES STATION.RAW,COOKED AND READY TO EAT PRODUCTS ARE HANDLED AT SAME AREA.MUST INSTALL HAND WASHING SINK, SUPPLIED WITH HAND SOAP AND DISPOSABLE TOWELS, AT MENTION AREA, PRIORITY FOUNDATION VIOLATION 7-38-030(C).

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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: FOOD HELD IN UNSANITARY CONDITIONS WHILE BEING DISPLAYED FOR SALE INSIDE THE SERVING COOLER FOR FISH: PERCH FILLET,TILAPIA,SALMON, SHRIMPS ETC. SHELL OYSTER, PERCH FILLETS, ALSO WATER FROM CONDENSER UNIT CONTINUOUSLY LEAKING ONTO MENTIONED FOOD AND ALSO RAW MEAT: GROUND BEEF ,CHICKEN, PORK CHOPS ETC. OBSERVED DISCHARGE DRAIN HOSES ATTACHED TO CONDENSER UNIT ARE CLOGGED. FOOD HELD IN UNSANITARY CONDITION WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS(MEAT 33LB,VALUE 243;FISH 148LB, VALUE 300. PRIORITY VIOLATION ISSUED: 7-38-005. CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: WE OBSERVED SHELL FISH OYSTERS IN CONTAINER WITH ONE FISH TAG STATING(12 COUNT MED OYSTER),HOWEVER AT SAME CONTAINER HAD 30 COUNT MED OYSTER. OYSTER WAS COMMINGLED WITH PREVIOUS NON-SOLD OYSTERS. WE OBSERVED "TOP NECK CLAMS" COMMINGLED WITH LARGE CLAMS WHICH HAD TWO DIFFERENT TAGS,ONE FOR "TOP NECK CLAMS" FROM SUPREME LOBSTER, THE OTHER FOR OYSTER FROM WALKER'S SEAFOOD. INSTRUCTED TO ARRANGE EACH TYPE OF FOOD IN SEPARATE CONTAINERS/EQUIPMENT SO THAT CROSS CONTAMINATION OF ONE TYPE WITH ANOTHER IS PREVENTED. FOOD DISCARDED AND DENATURED,VALUE 20 DOLLARS PRIORITY FOUNDATION VIOLATION: 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS, THROUGHOUT THE PREMISES PEELING MATERIAL ON PIPES UNDER THREE COMPARTMENT SINK AT DELI AREA.REMOVE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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: NOT STEADY AND LEAKING FAUCET AT EMPLOYEE LUNCH ROOM. REPAIR ISSUE

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: NOT STEADY AND LEAKING FAUCET AT EMPLOYEE LUNCH ROOM. REPAIR ISSUE

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.