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: NOTED SOME CLAMS IN A BAG INSIDE THE WALK IN COOLER WITH NO TAGS. INSTRUCTED TO ALWAYS HAVE TAGS ON SHELLFISH PRODUCTS UNTIL THE LAST PIECE IS CONSUMED AND THEN THE TAGS SHOULD BE STORED FOR ADDITIONAL FOLDER FOR 90 DAYS.MANAGER IMMEDIATELY ANADA VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $6.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)

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: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE DELI PREP COUNTER AND INSIDE THE DELI DISPLAY COOLER TO BE IMPROPER:- GRILLED CHICKEN BREAST 51.8F, CRAG CAKES 48.2F, BREADED CHICKEN CUTLET 46.4F, HAWAIIAN SALAD 47.7F, HAM 46.6F, TURKEY 49.3F, ROAST BEEF 49.5F, CHEESE 58.5F, SLICED TOMATOES 57.8F, EGGS 58.5F, ASSORTED SANDWICHES (51.3F/54.5). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCT WORTH $225.00 THROUGH DENATURING PROCESS. 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: NOTED EMPLOYEE PREPARING READY TO EAT FOODS (ASSORTED SANDWICHES) WITH NO GLOVES ON AND FINALLY PUT ON GLOVES WITHOUT WASHING HANDS. DISCUSSED WITH MANAGEMENT THE POLICY OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WEAR GLOVES, USES TONGS, SPOONS ETC. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT ALL DOORS OF DAIRY DISPLAY/WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.....NOTED MILK CRATES USED FOR ELEVATION INSIDE THE DAIRY WALK IN COOLER. INSTRUCTED TO REMOVE AND PROVIDE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST.

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 DETAIL CLEAN ALL COOKING EQUIPMENT AT THE DELI PREP AREA WITH FOOD DEBRIS AND DIRT INCLUDING THE OVEN AND SHELVES AT THE MEAT, DAIRY DISPLAY COOLERS.

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 DETAIL CLEAN ALL COOKING EQUIPMENT AT THE DELI PREP AREA WITH FOOD DEBRIS AND DIRT INCLUDING THE OVEN AND SHELVES AT THE MEAT, DAIRY DISPLAY COOLERS.

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.