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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Food found at improper temperatures in the deli department on the prep table: 2lbs of chicken at 64.7f, 5lbs of rotisserie chicken salad at 51.0f, 1lb of roast beef at 50.1f, 6lbs of chicken wraps at 53.5f, 1lb of sliced deli meat at 48.8f. Operator discarded and denatured said food valued at $50. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Observed the outdoor trash compactor to be full and leaking a foul smelling brown waste water onto the surrounding floor. Instructed facility to repair and maintain so compactor does not leak. Serious citation issued 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed deep dark grooves in the garb-el cutting board. Instructed facility to repair or replace and maintain.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Instructed facility to install and maintain coving in the missing areas in the mop room and to maintain. Observed grease and dirt accumulation under the fryers in the deli. Instructed facility to clean and maintain.

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: Observed dirt accumulation on the walls in the mop room. Instructed facility to clean and maintain.

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: Observed missing light shields in various areas: in the produce walk in cooler, in the meat holding walk in cooler, and in the meat prep room cooler. Instructed facility to install and maintain.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed a leak at the left faucet neck of the three compartment sink in the produce prep room. Also observed the middle compartment of the same sink to have a stopper that does not work. Instructed facility to repair both and maintain. Observed a leak at the pipe under the sanitize compartment of the deli department three compartment sink. Instructed facility to repair and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed a leak at the left faucet neck of the three compartment sink in the produce prep room. Also observed the middle compartment of the same sink to have a stopper that does not work. Instructed facility to repair both and maintain. Observed a leak at the pipe under the sanitize compartment of the deli department three compartment sink. Instructed facility to repair and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.