JEWEL FOOD STORE #3470 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND APPROXIMATELY 50 POUNDS OF GRILLED CHICKEN AT 125.1F-130.1F INSIDE THE DISPLAY HOT HOLDING UNIT IN THE DELI/KITCHEN AREA.MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO KEEP ANY POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN AT ALL TIMES.TOTAL DOLLAR VALUE$120.00, AS STATED PER MANAGER AT THIS TIME. 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE DELI WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN. REPLACE BROKEN DOOR SEALS AT THE CENTER OF THE DAIRY WALK-IN-COOLER AND MAINTAIN.

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: OBSERVED DUST ACCUMULATION ON FAN COVERS INSIDE WALK-IN-COOLERS AND SHELVINGS IN THE MEAT ROOM,DELI KITCHEN AREA. INSTRUCTED FACILITY TO CLEAN ALL AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS ABOVE THE 3 COMPARTMENT SINK IN THE MEAT PREP AREA,DELI KITCHEN AREA AND WALLS/CEILINGS INSIDE THE WALK-IN-COOLERS IN NEED FOR A DETAIL CLEANING AND MAINTAIN. VENTILATION COVERS AT CEILING AREAS AT DELI/KITCHEN,BAKERY DEPT ARE DUSTY.INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS ABOVE THE PRODUCE PREP AREA ARE NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF LIGHTING AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND WATER LEAK AT BASE OF FAUCET AT THE 2 COMPARTMENT SINK AT MEAT ROOM AND AT THE SEA FOOD 3 COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS BEING STORED ON FLOOR IN PRODUCE PREP AREA. INSTRUCTED FACILITY TO STORE ELEVATED OR INVERT TO HELP FACILITATE DRYING AND PREVENT PEST HARBORAGE AND TO MAINTAIN.

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: OBSERVED MOPS BEING STORED ON FLOOR IN PRODUCE PREP AREA. INSTRUCTED FACILITY TO STORE ELEVATED OR INVERT TO HELP FACILITATE DRYING AND PREVENT PEST HARBORAGE AND TO MAINTAIN.

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.