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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11 NO HAND WASHING SINK PROVIDED AT TEMPORARY PRODUCE AREA. OBSERVED CUT FRUITS,PRODUCE AND JUICE MACHINE, FOR FRESH JUICE, AT MENTIONED AREA. INSTRUCTED TO CEASE AND DESIST OPERATION. HOWEVER BEFORE FINISHED INSPECTION PREP TABLE AND SHELVES WERE RELOCATED INSIDE THE PRODUCE AREA WITH REQUIRED HAND WASHING SINK, THREE COMPARTMENT SINK ETC. INSTRUCTED TO RESUME OPERATION AT PRODUCE AREA. PRIORITY FOUNDATION VIOLATION: 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: 3-101.11: FOOD shall be safe, unADULTERATED, and, as specified under � 3-601.12, honestly presented. FOOD HELD IN UNSANITARY CONDITIONS WHILE BEING DISPLAYED FOR SALE INSIDE THE SERVING DONUTS CASE AND OPENED BREAD SHELVES: 2-HOUSE FLIES AND 6 SMALL FLIES FLYING INSIDE THE CASE AND ON TOP THE 56 DONUTS,78 BREADS AND 24 MUFFINS. FOOD HELD IN UNSANITARY CONDITION WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS 7 VALUE $125.22 PRIORITY VIOLATION ISSUED: 7-40-050(A). - COS

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE STORED AT SELLING SELF SERVING COOLER IN PRODUCE AREA: 35 BOTTLES 16oz EACH OF ORANGE JUICE AT TEMP OF 46.5F; 2 BOTTLES 32oz EACH OF ORANGE JUICE AT TEMP OF 46F;4 BOTTLES 64oz EACH OF ORANGE JUICE AT TEMP OF 46.7F. 8 EACH ANTIPASTO SUPER SALADS AT TEMP OF 47.7F;8 EACH RAINBOW PASTA AT TEMP OF 46.8F; 4 EACH SEAFOOD SALADS AT TEMP OF 47.5F; 3 EACH HOT GUACAMOLE AT TEMP OF 47.2F; 5 EACH MILD GUACAMOLE AT TEMP OF 46.7F; 6 EACH TRAYS OF MUSHROOMS REFILLED AT TEMP OF 48.1F; 11TRAYS OF 6 EACH OF DEVILED EGGS AT TEMP OF 47.4F TO 48F. FOOD DISCARDED AND DENATURED BY MANAGER . POUNDS 10-15,VALUE 405.05. COOLER IN QUESTION MAINTAIN TEMP OF 41F. PRIORITY VIOLATION:7-38-005

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 (A):NO STEM THERMOMETER AVAILABLE DURING THE INSPECTION AT DELI DEPARTMENT TO BE ABLE TO CHECK FOOD TEMPERATURE OF COOKED FOOD(CHICKEN,AND POTATOES,ETC) AND READY TO EAT PRODUCTS (HAM, TURKEY,TUNA ETC) ARE PREPARED, COOKED AND SERVED. A FOOD THERMOMETER MUST BE AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION:7-38-005. THERMOMETER PROVIDE BY THE MANAGER.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 (A):NO STEM THERMOMETER AVAILABLE DURING THE INSPECTION AT DELI DEPARTMENT TO BE ABLE TO CHECK FOOD TEMPERATURE OF COOKED FOOD(CHICKEN,AND POTATOES,ETC) AND READY TO EAT PRODUCTS (HAM, TURKEY,TUNA ETC) ARE PREPARED, COOKED AND SERVED. A FOOD THERMOMETER MUST BE AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION:7-38-005. THERMOMETER PROVIDE BY THE MANAGER.

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.