JEWEL FOOD STORE #3477 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DELI SERVICE CASE COOLER NOT MAINTAINED, AMBINET AIR TEMPERATURE AT 44.3 F, FOUND DELI MEATS, CHEESES HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DELI SERVICE CASE COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.2 F AND 49.0 F- HAM, TURKEY, DELI MEATS, CHICKEN, ROAST BEEF, CHEESES. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A). ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS/LIQUID ON FLOOR INSIDE DELI WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR INSIDE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALLS IN PRODUCE PREP AREA ABOVE AND AROUND SINKS. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT PRODUCE PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALLS IN PRODUCE PREP AREA ABOVE AND AROUND SINKS. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT PRODUCE PREP AREA.

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.