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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN STORED ON TOP THE PREP TABLE AT TEMP OF 127.7F;PRE-PACKAGED CHICKEN SALAD AT TEMP OF 51.5F,STORED ON TOP THE PREP TABLE, AT DELI DEPARTMENT(BOTH PRODUCTS).FOOD WITH ABUSED TEMPERATURE DISCARDED AND DENATURED.POUNDS 9,VALUE 48.88. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED USED CUTTING BOARD,KNIFE, BOWLS INSIDE ONE COMPARTMENT SINK AT FRESH JUICE/CAPPING AREA.EMPLOYEE WASHED,RINSED AND STORED ITEMS MENTIONED.NOT SANITIZING ITEMS. INSTRUCTED THAT MULTI USE UTENSILS MUST BE:WASHED,RINSED AND SANITIZED AT THREE COMPARTMENT SINKS.ONE COMPARTMENT SINK MUST BE USED ONLY TO WASH FRUIT.ITEMS WERE SEND TO ANOTHER DEPARTMENT WITH THREE COMPARTMENT SINK FOR PROPER WASH,RINSE AND SANITIZE(200ppm) 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK AT DELI DEPARTMENT BY THE CHICKEN STATION,BY THE ROTISSERIE NOT ACCESSIBLE,IN FRONT OF IT BLACK CARTS AND A MEDIUM LADDER,NOT ABLE TO WASH HANDS. BOTH ITEMS WERE REMOVED UPON MY REQUEST.EXPOSED HAND SINK MUST BE ACCESSIBLE TO HAND WASHING AT ALL TIMES.EXPOSED HAND SINK AT FRESH JUICE/CAPPING NOT ACCESSIBLE.COMPLETELY COVER WITH MULTI USE UTENSILS:LARGE PLASTIC CONTAINER WITH STRAINER,PART OF BLENDER ETC, COVERING THE SAID SINK,ITEMS REMOVED UPON MY REQUEST. NO SOAP FOUND AT EXPOSED HAND SINK INSIDE THE PRODUCE PREP-AREA,PRESENTLY EMPLOYEE ARE HANDLING READY TO EAT FOOD(CUT FRESH FRUIT),SOAP PROVIDED UPON MY REQUEST.NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AT BAKERY(EAST SIDE OF AREA),PAPER TOWELS WAS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED.FRONT DOORS AND SIDE RECEIVING DOORS WITH GAPS(1/4" TO 1/2") AT BOTTOM AND BETWEEN OF THE DOORS.INSTRUCTED TO RODENT/INSECT PROOF DOORS. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 7-9-14, REPORT#1482248 #34-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 TODAY 2-23-2014 OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELF INSIDE THE TWO DOOR REACH-IN COOLER BROKEN NOT MAINTAIN.ALSO AT SAME UNIT RUBBER GASKET AT DOOR IS BROKEN INSTRUCTED TO REPAIR / REPLACE SHELF AND RUBBER GASKET. VENT COVERS WITH DUST BUILD-UPS,ABOVE THE PREP TABLES AT DELI DEPARTMENT,IN WALK IN COOLERS,BATHROOMS MEN AND WOMEN ON THE 1ST FLOOR AND 2ND FLOOR. OBSERVED KNIFE RACKS WITH KNIFE STORED AT DIVIDER OF THE THREE COMPARTMENT SINK,SINK SET UP.INSTRUCTED TO RELOCATED FROM SAID AREA KNIFE RACKS.IN MEAT/FISH DEPT ICE MACHINE UNIT UNIT HAS A BROKEN PLASTIC COVER. NEED TO BE REPLACE OR REPAIR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS INSIDE THE MICROWAVE AT BAKERY DEPARTMENT.GREASE INSIDE THE FRYER AND ROTISSERIE,HOOD ABOVE THE HOT HOLDING UNIT WITH GREASE.INSTRUCTED TO CLEAN AND MAINTAN

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: EXCESS WATER ON FLOOR UNDER DISH MACHINE AT BAKERY AREA,ALSO EXCESS WATER AT MOP SINK SOUTH WEST CORNER BY THE MOP SINK,INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED DRY

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: MISSING CEILING TILE AROUND THE VENT ABOVE THE DISH MACHINE.INSTRUCTED TO REPLACE.

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 END CAPS AT LIGHT SHIELD ABOVE THE PREP TABLE AT DELI DEPARTMENT,INSTRUCTED TO PROVIDE

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 END CAPS AT LIGHT SHIELD ABOVE THE PREP TABLE AT DELI DEPARTMENT,INSTRUCTED TO PROVIDE

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.