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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE OF THE HOT HOLDING UNITS: FOUND 4 PANS OF BONELESS CHICKEN WINGS AT 125.8F, FOUND 2 LARGE PANS OF GRILLED CHICKEN WINGS AT 129.9F, FOUND 4 PANS OF FRIED CHICKEN AT 115.7-132F. MANAGER VOLUNTARILY DISCARDED 14# OF CHICKEN WORTH $200. THE HOT HOLDING UNIT WAS ABLE TO MAINTAIN A TEMPERATURE OF 150F SO THE UNIT WAS NOT TAGGED. INSTRUCTED TO PLACE CHICKEN IN THE HOT HOLDING UNIT IMMEDIATELY AFTER BEING COOKED. CRITICALV VIOLATION 7-38-005A

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE THE GASKETS AROUND THE DAIRY COOLERS AND WALK-IN FREEZER IN REAR STORAGE TO PROVIDE A TIGHT FITTING SEAL AROUND THE DOORS 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN REFRIGERATRED PREP ROOM AND THE WALK-IN MEAT COOLERS TO REMOVE DUST DEBRIS BUILDUP.

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: INSTRUCTED TO REMOVE GREASE AND FOOD DEBRIS BUILDUP FROM THE FRONT, SIDES, BEHIND, AND WHEELS OF COOKING EQUIPMENT---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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO REMOVE GREASE AND FOOD DEBRIS BUILDUP FROM THE FRONT, SIDES, BEHIND, AND WHEELS OF COOKING EQUIPMENT---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.