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

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED BEEF RIBS IN THE OPEN HOT-HOLDING DISPLAY WARMER (NEAR DELI AREA) AT 75.6F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD COOKED BEEF RIBS AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED COOKED BEEF RIBS ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: RAW SALMON IN THE MEAT PREPARATION WALK-IN COOLER AT 46.7F, CUT MELON IN THE BASEMENT PRODUCE PREPARATION WALK-IN COOLER AT 55.1F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD MENTIONED TCS FOOD ITEMS AND MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. PERSON-IN-CHARGE DENATURED AND DISCARDED RAW SALMON AND CUT MELON ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 COMBINED CITATION WITH ABOVE VIOLATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ON SHELVES STORED BENEATH CONDENSATE DRIP IN THE BAKERY AREA WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN FOOD OUTSIDE OF PROHIBITED AREAS SUCH AS UNDER WATER LINES OR EQUIPMENT ON WHICH WATER HAS CONDENSED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ON SHELVES STORED BENEATH CONDENSATE DRIP IN THE BAKERY AREA WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN FOOD OUTSIDE OF PROHIBITED AREAS SUCH AS UNDER WATER LINES OR EQUIPMENT ON WHICH WATER HAS CONDENSED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.