JEWEL FOOD STORE #3454 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND NO TEMPERATURE LOG ON PREMISES FOR FRESHLY SQUEEZED CAPPED ORANGE JUICE AND OTHER JUICES, HOWEVER FOUND SAID JUICES HELD INSIDE WALK IN COOLER AND REACH IN COOLER AT 40 F AND BELOW. INSTRUCTED MANAGER ALL FRESHLY SQUEEZED AND CAPPED JUICES MUST BE LOGGED AT 40 F OR BELOW BEFORE SOLD TO PUBLIC. ESTABLISHMENT IS NOW LOGGING ORANGE JUICE AND ALL OTHER FRESHLY SQUEEZED JUICES ON PREMISES. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A PLASTIC SINGLE SERVICE CONTAINER BEING USED AS SCOOP AND STORED INSIDE PEPPER CONTAINER IN DELI AREA. INSTRUCTED TO PROVIDE PROPER SCOOP WITH HANDLE.

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: OBSERVED EXCESSIVE ICE BUILD UP INSIDE WALK-IN "MARKET" FREEZER, ICE CREAM FREEZER IN BASEMENT AND ICE CREAM REACH-IN FREEZER AT FRONT. ALSO, OBSERVED RUSTY SHELVES INSIDE WALK-IN COOLER IN DELI AREA, INSIDE WALK-IN MEAT DEPARTMENT, AND INSIDE PRODUCE WALK-IN COOLER IN BASEMENT. INSTRUCTED TO CLEAN/REPAIR OR REPAINT.

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: OBSERVED MILK SPILLS ON SHELVE INSIDE MILK REACH-IN COOLERS. INSRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED FLOORS WITH FOOD DEBRIS, CANS, AND DUST INSIDE DAIRY WALK-IN COOLER, INSIDE PRODUCE WALK-IN COOLER IN BASEMENT, UNDER ALL DRY FOOD STORAGE SHELVES IN FRONT SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED DUSTY, CHIPPED AND RUSTY CEILING TILES WITH DUSTY VENT COVERS INSIDE DELI WALK-IN COOLER. INSTRUCTED TO CLEAN. ALSO FOUND DUSTY FAN COVERS ALONG THE LIGHT SHIELD INSIDE DAIRY WALK-IN COOLER. INSTRUCTED TO CLEAN.

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: OBSERVED DUSTY, CHIPPED AND RUSTY CEILING TILES WITH DUSTY VENT COVERS INSIDE DELI WALK-IN COOLER. INSTRUCTED TO CLEAN. ALSO FOUND DUSTY FAN COVERS ALONG THE LIGHT SHIELD INSIDE DAIRY WALK-IN COOLER. INSTRUCTED TO CLEAN.

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.