JEWEL FOOD STORE #3443 Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND MEAT CUTTING,HOLDING ROOM AT IMPROPER TEMPERATURE THERMOMETER INSIDE UNIT DISPLAYED TEMPERATURE AT 50.0F INTERNAL TEMP OF CHICKEN BREAST 44.5F MANGER DISCARDED.CRITICAL VIOLATION 7-38-005A PLACED HELD FOR INSPECTION TAG ON UNIT.NEEDS TO CONTACT DEPT OF HEALTH TO REMOVE TAG BY FAXING LETTER AT 312-746-4240. CDI DURING INSPECTION CORRECTION REGARDING THE MEAT CUTTING UNIT WHICH MEATS WERE FOUND AT IMPROPER TEMPERATURE,I (MS.LOPEZ) WAS INFORMED BY DIRECTOR THAT JEWEL FOOD STORE HAS A POLICY IN PLACE WHICH THEY COULD KEEP THE CUTTING ROOM TEMPERATURE AT 50.F AND THE EMPLOYEE NEEDS TO FOLLOW THEIR PROCEDURE REGARDING NOT LEAVING OUT THE MEAT IN THE CUTTING ROOM AT ROOM TEMPERATURE. TAG WILL BE REMOVED.

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: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTILALLY HAZARDOUS FOOD AT IMPROPER TEMP. AT THE MEAT DISPLAY COOLER UNIT RAW RIB CHOP,STEAKS,ROUND STEAK,COUNTRY RIB EYE STEAK,BRISKET, BOTTOM ROAST, BL PORK CHOP, ABOUT 20LB MANGER DISGARDED. TEMP RANGE FROM 45.9F TO 47.8F INTERNAL TEMPERATURE TAKEN CRITICAL- 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND FRONT DOORS WEST END AND EAST END DOOR ARE NOT RODENT PROOFED 1/4 INCH GAP,AND ALSO OPEN GAP BETWEEN THE DOOR SIDES. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND MUL-USE UTENSILS NOT STORED PROPERLY.IN THE COOKED CHICKEN FOOD PREP AREA, FOUND IN BETWEEN THE COOKING EQUIPMENT.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS IN THE BAKERY FISH AREA, DELI AREA, NEEDS TO REPLACE ALL CUTTING BOARDS DUE TO OPEN SEAMS,BADLY PITTED.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL GARBAGE CONTAINERS NEEDS LIDS THUR OUT.

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: All utensils shall be thoroughly cleaned and sanitized after each usage. ALL DRY STORAGE NEEDS DETAIL CLEANING IN WALKIN COOLER SHELF,DELI STROAGE AREA, BAKERY AREA NEEDS DETAIL CLEANING.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND DEBRIS IN REAR RECEIVING AREA DELI AREA FISH AREA,ETC MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND DEBRIS IN REAR RECEIVING AREA DELI AREA FISH AREA,ETC MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES

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.