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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND VARIOUS KIND OF FRESHLY SQUEEZED ORANGE BOTTLED JIUCES STORED IN DISPLAY SELF SERVE COOLER IN SELLING AREA AT TEMP OF :ORANGE JIUCES 46.7F TO 50F WITH DATE OF 8-15-17. DISPLAY COOLER MAINTAIN AIR TEMP OF 40.2F CRITICAL VIOLATION: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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WITH GLOVED HANDS FOLDING A BLACK SMALL STOOL(GRIMES ON IT) BY THE EXPOSED HAND SINK AT CHICKEN PREP AREA AND WITHOUT REMOVING GLOVES AND WASH HANDS RETURNED TO DELI SITE AND CONTINUE TO SLICE HAM, A READY TO EAT PRODUCT. INFORMATION GIVEN TO EMPLOYEE ON HAND WASHING AND GLOVE PROCEDURE. ABOUT 6 SLICE OF HAM DISCARDED BY THE EMPLOYEE UPON MY REQUEST. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: PRODUCE PREP AREA(FRUIT IS CUT AND REPACKED,ALSO JUICING IS DONE AT SAME AREA)NOT PROTECTED.FOUND MAIN DOOR OPENED AND SWING FLIMSY DOOR BROKEN(MISSING PIECES) AND NOT COMPLETELY TIGHT FITTED TO FRAME DOOR,GAPS OF 1" TO 4" OR MORE. OBSERVED FEW FLIES IN PRODUCE AREA. MENTIONED DOOR IS CONSTANTLY OPENED DUE TO IS ALSO USED FOR DELIVERY.FOOD NOT PROTECTED DURING PREPARATION.PRESENTLY CUT FRUIT AND VEGETABLE ON TOP THE CUTTING BOARD,READY TO EAT PRODUCTS. ICE MACHINE BY THE PRODUCE AREA WITH EXCESSIVE BLACK SLIME SUBSTANCE AT INTERIOR ICE SHUTTER.ICE IS USED TO STORE FOOD ON TOP(FISH/ MEATS) AT DISPLAY CASES. INSTRUCTED TO REPAIR SWING DOOR TIGHT FIT TO FRAME DOOR. NEED TO CLEAN AND SANITIZE SAID ICE MACHINE. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: TREE COMPARTMENT SINK AT DELI DEPARTMENT NOT MAINTAINED. WHEN WATER IS RELEASED FROM COMPARTMENT IT OVERFLOWS ONTO FLOOR IN PREP AREA WITH A FOUL ODOR. INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXPOSED WASTE WATER PIPES IN BASEMENT DRY STORAGE MUST BE ENCASED/WRAPPED IF STOCK IS STORED UNDERNEATH SAID PIPES. EXHAUST ATTACHED AT HIGH TEMP DISH MACHINE LEAKING WATER ONTO MENTIONED UNIT.IT WAS PREVIOUSLY REPAIRED WITH CAULK.INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: CEMENT FLOOR IN PRODUCE AREA IS PITTED AND BROKEN,UNABLE TO CLEAN.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. ALSO CEMENT FLOOR BROKEN AND STANDING WATER BY THE EXPOSED HAND SINK IN THAT AREA.

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: CEILING TILES BY THE VENT COVER IN DELI DEPARTMENT WITH DUST AND BLACK SUBSTANCE,INSTRUCTED 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILES BY THE VENT COVER IN DELI DEPARTMENT WITH DUST AND BLACK SUBSTANCE,INSTRUCTED 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.