JEWEL FOOD STORE #3443 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. All food shall be from sources approved by health authorities and safe for human consumption. FRESH SHELLFISH COMINGLED.FOUND OYSTERS STORED INSIDE DISPLAY CASE WITH A TAG THAT STATES "12 CT MED OYSTERS",HOWEVER IN THE CONTAINER WAS 24 OYSTERS;ALSO FOUND CLAMS WITH A TAG THAT STATES : 12/CT CHERRYSTONES-CLAMS,HOWEVER IN THE CONTAINER WAS A 17 CLAIMS.BOTH PRODUCTS HAD 1 SHELLFISH TAG PER CONTAINER.FOOD DISCARDED AND DENATURED 17 EACH CLAMS,24 AECH OYSTERS;VALUE 40.49.CRITICAL VIOLATION:7-38-005(B) H000075235-15

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

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 7 CASES OF DELIVERED CUT LETTUCE(SPRING MIX,SPRING MIX/BABY SPINACH,ETC) STORED IN PRODUCE RECEIVING AREA AT IMPROPER TEMPERATURE(FROM 46.2F,- 46.8F- 53.7F-54.8F,ALWAY TO 63F).EACH BOXES OF THE LETTUCES STATES THE TEMPERATURE TO KEEP PRODUCT "KEEP REFRIGERATED @34 AT ALL TIMES,MAXIMUM 40F".FOOD DISCARDED AND DENATURED 42 PACKAGES,TOTAL VALUE 130.18.MUST KEEP COLD FOOD 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) H000075235-15

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK IN MEAT/FISH DEPARTMENT NOT MAINTAINED.FOUND EXPOSED HAND SINK NOT HAVING RUNNING HOT WATER.PRESENT TEMP OF 61F TO 63F.INSTRUCTED TO USE THE EXPOSED HAND SINK INSIDE THE REPACKING MEAT AREA.TAGGED SINK,INSTRUCTED TO FAX A LETTER WHEN HOT WATER IS PROVIDED.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-030 H000075236-16

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS(GREASE BUILD-UP) AT DELI DEPARTMENT.ORGANIZE AND CLEAN SHELF IN PRODUCE REPACKING AREA.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS(GREASE BUILD-UP) AT DELI DEPARTMENT.ORGANIZE AND CLEAN SHELF IN PRODUCE REPACKING AREA.

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.