JEWEL FOOD STORE #3470 Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 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: CLEAN UP KIT NOT AVAILABLE AT THIS TIME. MUST PROVIDE AND MAINTAIN ON-SITE, PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMIT OR DIARRHEAL EVENTS. PRIORITY FOUNDATION 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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: FOUND 2 PANS OF FRIED CHICKEN WINGS AT 104.2F AND 2 PANS OF POTATO WEDGES AT 117.6F INSIDE OF THE HOT HOLDING UNIT. INSTRUCTED STAFF THAT ALL FOODS IN THE HOT HOLDING ELEMENT MUST MAINTAIN A TEMPERATURE OF 140F OR MORE AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 30# OF FOOD WORTH $120. PRIORITY VIOLATION ISSUED 7-38-005A

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND A CONTAINER OF COOKED CHICKEN AT 47.8F AND A CONTAINER OF IMMITATION CRAB MEAT AT 50.2F ON THE SELF SERVICE SALAD BAR LINE. INSTRUCTED STAFF ALL COLD FOODS MUST BE MAINTAINED AT 40F OR LESS AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 3# OF FOOD WORTH $15. PRIORTIY VIOLATION 7-38-005A

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CONDENSER LEAKING ONTO THE FLOOR IN THE MEAT PREPARATION WALK-IN COOLER. INSTRUCTED TO CONTACT A PROFESSIONAL TO REPAIR THE CONDENSER UNIT TO PREVENT CONDENSATION FROM LEAKING AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CONDENSER LEAKING ONTO THE FLOOR IN THE MEAT PREPARATION WALK-IN COOLER. INSTRUCTED TO CONTACT A PROFESSIONAL TO REPAIR THE CONDENSER UNIT TO PREVENT CONDENSATION FROM LEAKING AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.