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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE MOBIL DISPLAY CASE AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING PREPACKAGED FOODS AT IMPROPER TEMPERATURE SARA LEE HONEY TURKEY BREAST AT 47.3F, BLACK FOREST HAM AT 45.6F, KRAKUS POLISH HAM AT 45.6F TURKEY BREAST AND CHICKEN BREAST RANGING FROM 44.1F TO 46.6,F. ARMOUR ECKRICH AT 46.3F, BABY SWISS CHEESE, AMERICAN CHEESE, MINI COLBY CHEESE, MUENSTER CHEESE RANGING TEMPERATURE 45.3 TO 47.1F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS 70.91 LBS OF FOOD VALUE OF $510.50 CRITICAL VIOLATION 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE DISH WASHING FACILITIES. OBSERVED HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANATIZING WHILE IN USE FINAL RINSE TEMPERATURE AT 165.F. MUST REACH 180.F TO PROPERLY SANATIZING. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USED UNTIL REPAIRED WITH A FINAL RINSE OF 180.F. CRITICAL VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN PRODUCE COOLER. MUST REPAINT OR REPLACE.

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: OBSERVED DIRT AND FOOD DEBRIS ON FLOOR INSIDE MEAT WALK-IN COOLER, REAR DRY STORAGE AREA AND UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY INSIDE WALK-IN MEAT COOLER.

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: OBSERVED DIRT AND FOOD DEBRIS ON FLOOR INSIDE MEAT WALK-IN COOLER, REAR DRY STORAGE AREA AND UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY INSIDE WALK-IN MEAT COOLER.

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.