JEWEL FOOD STORE #3455 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITIZE SOLUTION USED AT 3 COMPARTMENT SINK IN DELI DEPARTMENT, AUTOMATIC SANITIZER DISPENSER NOT WORKING,ALSO DISH MACHINE IS OUT OF ORDER. PERSONALLY SET UP 3 COMPARTMENT SINK(WASH,RINSE AND SANITIZING,100PPM).INSTRUCTED TO USE 3 COMPARTMENT SINK UNTIL SANITIZER DISPENSER IS WORKING.CRITICAL VIOLATION:7-38-030 H000062887

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.CUSTOMER'S WASHROOMS NOT MAINTAINED,NO HOT WATER PROVIDED AT WASH BOWLS(WATER TEMP OF 68.5F), ALSO NO HOT WATER PROVIDED AT EXPOSED HAND SINK IN FISH DEPARTMENT,(WATER TEMP. OF 66.2F,AND 67.6F),INSTRUCTED TO USE MEAT DEPARTMENT EXPOSED HAND SINK.SERIOUS VIOLATION:7-38-030 H000062887-15. PLUMBER ON PREMISES HOT WATER PROVIDED.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND DRAIN BOARD AT 3 COMPARTMENT SINK,IN DELI DEPARTMENT.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROPERLY REMOVE WASTE OIL FROM WALK-IN COOLER(RAW CHICKEN DEPARTMENT),KEEP CONTAINERS LID CLOSED,PROVIDE WASTE OIL CONTAINERS OR OTHER WAYS TO DISCARD OIL.DO NOT THROW IT IN REGULAR GARBAGE CONTAINERS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN UNDER CONVEYOR BELT IN REAR STORAGE AREA(BROKEN JARS,ENCRUST FOOD DEBRIS ETC.).DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY STORAGE AREAS UNDER THE SHELVES, ALONG BASEBOARD WALLS,AND CORNERS,EXCESS OF FOOD AND DEBRIS BUILD-UP. WALK-IN COOLERS AND FREEZERS FLOOR NEEDS CLEAN(DEBRIS BUILD-UP).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD ABOVE THE DELI COUNTER(ENCRUSTED FLIES ON IT)

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD ABOVE THE DELI COUNTER(ENCRUSTED FLIES ON IT)

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.