JEWEL FOOD STORE #3442 Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: CURRENT IN USE SHELL FISH(10 EACH OYSTERS) NOT PROPERLY TAGGED. NO SHELL FISH TAG PROVIDED WITH PRODUCT(OYSTERS) THAT WAS STORED INSIDE THE WALK-IN FISH COOLER.SHELL FISH TAG MUST BE KEPT WITH CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED,UNTIL SOLD,THAN SHELL FISH TAG MUST BE KEPT FOR 90 DAYS.PRODUCTS DISCARDED AND DENATURED. 10 EACH,VALUE $12.50 CRITICAL VIOLATION: 7-38-005(B-2)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING AND STORING MULTI USE UTENSIL INCLUDED CUTTING BOARDS,AT PRODUCE PREP AREA. SANITIZING SOLUTION MUST BE USED AT THIRD COMPARTMENT SINK AT ALL TIMES. CRITICAL VIOLATION:7-38-030

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 NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK AT FRESH JUICE PREP AREA NOT MAINTAINED.PRESENTLY HOT WATER TEMPERATURE AT 66.8F.EXPOSED HAND SINK AT BAKERY AREA(SOUTH-EAST AREA)NO HOT/ COLD RUNNING WATER PROVIDED AT SAID SINK. EXPOSED HAND SINK AT PREP PRODUCE DEPARTMENT NOT ACCESSIBLE:EMPTY BOXES,A LARGE CART WITH FOOD,BROOM AND A RED SHOVEL,ALSO AT SAME SINK NO PAPER TOWELS PROVIDED. INSTRUCTED THE FOLLOWING: A)PROVIDE HOT WATER AT EXPOSED HAND SINK AT FRESH JUICE PREP AREA,RELOCATE THE OPERATION(MOBILE FRESH ORANGE SQUEEZE MACHINE)TO PREP PRODUCE PREP AREA. B)INSTRUCTED FOR EMPLOYEE TO USE THE OTHER EXPOSED HAND SINK AT BAKERY. UPON MY REQUEST ITEMS REMOVED IN FRONT OF EXPOSED HAND SINK IN PREP PRODUCE AREA. CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MINERAL BUILD UP INSIDE THE ICE MACHINE AT MEAT DEPARTMENT,INSTRUCTED TO CLEAN AND MAINTAIN.BLACK SLIME AT WATER FOUNTAIN(WERE WATER IS DISPENSED),INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS DEBRIS AND FOOD STAINS INSIDE THE TWO DOOR REACH-IN COOLER BY THE SUSHI AREA AT DELI DEPARTMENT.INSTRUCTED TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS,ITEMS AND FOOD UNDER THE SHELVES THROUGH OUT THE PREMISES INCLUDED PREP AREAS(BAKERY,DELI,PRODUCE,FRESH JUICE DEPARTMENT)ALSO ALL STORAGES.MUST CLEAN ALONG BASEBOARD WALLS AND CORNERS.

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: HOLES ON CEILING TILE ABOVE THE DISH MACHINE,BAKERY AREA.NEED TO SEAL

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: HOLES ON CEILING TILE ABOVE THE DISH MACHINE,BAKERY AREA.NEED TO SEAL

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.