JEWEL FOOD STORE #3477 Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 15 SMALL LIVE FLIES ON THE WALLS OF THE FOLLOWING AREAS; BAKERY, AND THE FARM STAND CLEANING STATION. INSTRUCTED TO REMOVE FLIES. CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT 1578299, DATED 9/29/2015. VIOLATION INCLUDES #38; REFRIGERATED PRODUCE PREP ROOM (SECOND SMALLER ROOM) HANDSINK NOT PROVIDED. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER. EXPOSED HANDSINK INSTALLED NEXT TO THREE COMPARTMENT SINK. PREMISES STILL NON COMPLIANT. SERIOUS VIOLATION 7-42-090 CONTACT CDPH FOR ADDITION TIME ON THIS VIOLATION, IF IT CANNOT BE REPAIRED IN ONE WEEK (SEE COMMENTS)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD OUT OF ORIGINAL CONTAINERS STORED IN FOOD CONTAINERS NOT LABELED IN DELI AREA. INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED LARGE WALK IN FREEZER OFF DOCK AREA WITH BROKEN DOOR GASKET. INSTRUCTED TO REPAIR 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 INTERIOR OF MICROWAVES IN BAKERY, AND IN STAFF BREAK ROOM NOT CLEAN. ALSO, CONTACT SURFACES THROUGHOUT THE STAFF BREAK ROOM ARE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; DELI, BAKERY, FARM STAND CLEANING STATION, MENS, WOMENS, AND STAFF TOILET ROOMS. UPSTAIRS ELECTRICAL ROOM. REAR LOADING DOCK AREA. ALSO, EXCESSIVE ICE ACCUMULATION ON THE FLOOR OF THE WALK IN FREEZER OF THE MEAT ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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 CEILING AND WALLS NOT CLEAN IN THE SMALL ROOM OFF THE FARM STAND CLEANING STATION. THE FARM STAND CLEAN STATION ROOM HAS A HOLE IN THE CEILING (FAR LEFT CORNER). INSTRUCTED TO REPAIR 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: OBSERVED LIGHT MISSING IN THE MEAT PREP ROOM. ALSO, OBSERVED LIGHTS MISSING THROUGHOUT STORE. INSTRUCTED TO INSTALL WORKING LIGHTS WHERE NEEDED 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: OBSERVED LEAK FROM CEILING CONDENSER IN THE MEAT PREP ROOM AND FROM THE WALL FAUCET IN SAID ROOM. 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAK FROM CEILING CONDENSER IN THE MEAT PREP ROOM AND FROM THE WALL FAUCET IN SAID ROOM. 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.