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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH FOOD GLOVES ON WASHING,RINSING AND SANITIZE KNIFE,WITHOUT REMOVING FOOD GLOVES THEN RETURNED AT STATION AND CONTINUE TO SLICE READY TO EAT FOOD:LETTUCE. INFORMED GLOVES MUST BE REMOVED PRIOR TO WASH UTENSILS AND MUST WASH HANDS PRIOR TO PUT ON A NEW PAIR OF FOOD GLOVES. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED TWO EMPLOYEES WASHING,RINSING,AND SANITIZING MULTI USE UTENSILS.CHEMICAL DISPENSER NOT DISPENSING SANITIZE SOLUTION.MANUALLY SET UP THREE COMPARTMENT SINK: WASH,RINSE AND SANITIZE,200ppm;INSTRUCTED TO FOLLOW INFORMATION GIVEN.A TECHNICIAN WAS CALLED. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKET AND DOOR OF ICE CREAM WALK-IN FREEZER ARE BROKEN AT BOTTOM AND SIDE PART OF THE DOOR.INSTRUCTED TO REPAIR 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: RUBBER GASKET AND DOOR OF ICE CREAM WALK-IN FREEZER ARE BROKEN AT BOTTOM AND SIDE PART OF THE DOOR.INSTRUCTED TO REPAIR 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.