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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE OLIVE BAR REFRIGERATOR HAS A 53f AMBIENT AIR TEMPERATURE AND THE SAUSAGE DISPLAY COOLER HAS A 51f AMBIENT AIR TEMPERATURE, COOLERS TAGGED HELD FOR INSPECTION AT THIS TIME UNTIL REPAIRED, IS ABLE TO HOLD FOOD AT 40f OR LESS AND HAS BEEN REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. A REFRIGERATION REPAIRMAN ARRIVED AND FIXED THE REFRIGERATORS.

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: 18 POUNDS OF PORK SAUSAGES WERE FOUND BEING HELD AT 52f INTERNAL TEMPERATURE AND 5 POUNDS OF RICE STUFFED GRAPE LEAVES, CHEESE AND OLIVE MIX AND COOKED MUSHROOMS WERE FOUND BEING HELD AT 53.5f INTERNAL TEMPERATURE. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40f OR BELOW. 23 POUNDS OF PRODUCT VALUED AT $100.00 WAS DISCARDED AT THIS TIME.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE FAN GUARDS IN THE DELI WALK IN COOLER, PRODUCE PREP CUTTING BOARDS, BUTCHER SHOP SHELVING AND DISH RACK ARE DIRTY; WASH, RINSE AND SANITIZE THE ABOVE SURFACES.

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: THE DELI HANDSINK HAS A DIRTY BUILDUP ON THE SPLASH GUARD AREA AND THE CHICKEN HOT HOLDING UNIT DOORS ARE GREASY, THE SINK WAS WASHED, RINSED AND SANITIZED BY THE END OF THE INSPECTION. MAINTAIN SAID SINK DAILY.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE DELI PREP TABLES ARE CLUTTERED AND DIFFICULT TO MAINTAIN, CLEAR OFF ITEMS UNESESSARY TO THE FOOD PREPARATION TASKS IN SAID AREA AND KEEP AREA CLEAN AND ORGANIZED.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE DELI PREP TABLES ARE CLUTTERED AND DIFFICULT TO MAINTAIN, CLEAR OFF ITEMS UNESESSARY TO THE FOOD PREPARATION TASKS IN SAID AREA AND KEEP AREA CLEAN AND ORGANIZED.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.