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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES NOT MAINTAINING PROPER TEMPERATURES. FOUND DELI (CASE) SERVICE DISPLAY COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 51.9F. INSTRUCTED TO REPAIR/ADJUST TO 40F OR BELOW. UNIT TAGGED HELD FOR INSPECTION. MUST CONTACT CDPH FOOD & CITY OF CHICAGO.ORG OR FAX FOR TAG REMOVAL AT 312 746-4240. WHEN UNIT IS REPAIRED. CRITICAL VIOLATION ISSUED 7-38-005(A) INSTRUCTED TO USE UNIT UNTIL TAG IS REMOVED BY HEALTH DEPT.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COLD POTENTIALLY HAZARDOUS BEING STORED ON PLATTERS INSIDE OF DELI SERVICE DISPLAY COOLER AT IMPROPER INTERNAL TEMPERATURES. HONEY CHICKEN SALAD AT 48.3F, HONEY FRUIT AND NUT CHICKEN SALAD AT 47.7F, HAM SALAD AT 51.1F, DELUXE EGG SALAD AT 48.7F, CHICKEN SALAD WHITE MEAT 51.7F AND KEDNEY BEAN SALAD AT 49.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURATE ALL FOOD ITEMS 35IBS OF FOOD WORTH $176.23. UNABLE TO PROVIDE TIME TEMPERATURE LOGS. CRITICAL CITATION ISSUED 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN BOTTOM OF DAIRY REACH IN COOLER REMOVE ACCUMULATION OF DUST AND DIRT.

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: DETAIL CLEAN FLOOR IN REAR FOOD STORAGE AREA ESPECIALLY ALONG WALLBASE. INSIDE MEAT COOLER MUST MAINTAIN FLOORS DRY AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR IN REAR FOOD STORAGE AREA ESPECIALLY ALONG WALLBASE. INSIDE MEAT COOLER MUST MAINTAIN FLOORS DRY AT ALL TIMES.

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.