JEWEL FOOD STORE #3442 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THREE DOOR REACH-IN COOLER AT AIR TEMP OF 66.3F,COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE CRITICAL VIOLATION: 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 116.9F TO 125.6F,STORED AT STEAM TABLE.FOUND THE FOLLOWING READY TO EAT FOOD AT IMPROPER TEMPERATURE: AT TEMP OF 49.6F TO 52.1F.(41 EACH 16 OZ OF FRESH SQUEEZED ORANGE JUICE AT TEMP OF 64.5F,9-EACH 8OZ OF SQUEEZED ORANGE JUICE, AT TEMP OF 63.7F;8 EACH OF CARROTS / ORANGE JUICE AT TEMP OF 64.7F),THIS PRODUCTS WERE STORED INSIDE THE THREE DOOR COOLER WHICH MAINTAIN AIR TEMP OF 66.3F.; 9 OZ CONTAINERS OF CUT FRUIT(59 EACH 22.OZ AND 17 3.5OZ AT TEMP OF 47.9F; 27 EACH YOGURT PARFAIT AT TEMP OF 49.6F TO 51F; 4 EACH LARGE TRAY OF FRUIT AT TEMP OF 48.7; 12 EACH DEVIL EGGS AT TEMP OF 49.7F TO 51F; 15 EACH OF CUT VEGGIE WITH CHICKEN AT TEMP OF 47.4F;12 EACH 1/2 CUT WATERMELON AT TEMP OF 49.7F; 15 EACH TRAYS OF CUT HONEYDEW,WATERMELON AND CANTALOUPE AT TEMP OF 49.4F TO 50F; 11 EACH GUACAMOLE AT TEMP OF 49.8F TO 50F; 55 EACH 16OZ OF ORANGE JUICE AT TEMP OF 45.8F TO 52F; 28 EACH OF OJ JUICE AT TEMP OF 64.5F.OTHER VARIOUS KIND OF JUICE ALL AT TEMP OF 46.7F 49 8F TO 52F THESE PRODUCTS WERE STORED AT DISPLAY PRODUCE COOLER WHICH MAINTAIN TEMP OF 40.4 TO 41F FOOD WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED BY THE EMPLOYEES. APPROX.POUNDS 426,VALUE 1.333.38 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED CONDENSATION FROM CONDENSER UNIT DRIPPING ON FOOD INSIDE THE DISPLAY MEAT AND FISH COOLER AT SELLING AREA.FOOD IN QUESTION:CHERRY OPENED CLAMS,COOKED SHRIMPS,IMITATION OF CRAB MEAT,FRESH TUNA,FRESH WHITE FISH AND RAW MEAT.READY TO EAT PRODUCTS WERE DISCARDED AND DENATURED.INSTRUCTED NOT TO STORE FOOD PRODUCTS UNDER CONDENSER UNIT OR REPAIR UNIT IN THE WAY THAT CONDENSATION WILL NOT DRIP ON FOOD. OBSERVED EMPLOYEE JUICING AND CAPPING ORANGE JUICE,PINEAPPLE JUICE ETC,ON FRONT JUICE AREA.JUICE THAT WAS PRESENTLY JUICED WAS STORED INSIDE THE TWO DOOR COOLER WHICH THE UNIT MAINTAINS AIR TEMP OF 66.3F AND PRODUCTS(JUICES) AT TEMP OF 49.6F TO 52.1F.(41 EACH 16 OZ OF FRESH SQUEEZED ORANGE JUICE,9-EACH 8OZ OF SQUEEZED ORANGE JUICE,8 EACH ORANGE/CARROTS). JUICE FOOD ESTABLISHMENT HAS JUICING/BOTTLING APPROVAL BUT NOT FOLLOWING THEIR DOCUMENTED PROCEDURE. LOG BOOK DOESN'T HAVE REQUIRED INFORMATION:AFTER JUICING PRODUCT MUST BE STORED IN REFRIGERATION FOR 4 HOURS TO OBTAIN TEMPERATURE OF 40F AND BELOW,INFORMATION MUST BE LOGGED AND MAINTAINED ON PREMISES. JUICE IN QUESTION WAS DISCARDED AND DENATURED. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES UNDER THE EXPOSED HAND SINK,AND UNDER THE JUICER MACHINE AT FRONT JUICE AREA.ALSO FLOOR TILE ARE PARTIALLY BULKED,INSTRUCTED TO REPLACE/REPAIR FLOOR TILES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES UNDER THE EXPOSED HAND SINK,AND UNDER THE JUICER MACHINE AT FRONT JUICE AREA.ALSO FLOOR TILE ARE PARTIALLY BULKED,INSTRUCTED TO REPLACE/REPAIR FLOOR TILES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.