JEWEL FOOD STORE #3477 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.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005.

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 COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE CHEFS KITCHEN DISPLAY COOLER:POTATO SALADS 50.9F,TUNA 54.7F,CHICKEN SALADS 45.3F,SEAFOOD SALADS 46.9F,MACARONI SALAD 46.9F,CHICKEN PATTIES 50.9F,COLESLAW 48.7F,SLICED DELI MEATS 45.5F.INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 25 LBS AND $160 VALUE OF FOOD.ALL COLD TIME/TEMPERATURE CONTROL FOR SAFETY FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE.PRIORITY CITATION ISSUED 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 FOUND RUSTY SHELFS INSIDE THE CHEFS KITCHEN WALK-IN-COOLER.INSTRUCTED TO REPLACE 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED DUST BUILDUP AND FOOD DEBRIS ON BOTTOMS SHELVES INSIDE STORAGE CABINETS IN BAKERY AND CHEFS KITCHEN BEHIND FRONT SERVICE COUNTERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) INSTRUCTED TO DETAIL CLEAN THE FOLLOWING AND MAINTAIN SIDES OF DEEP FRYERS AND PIPES ALONG THE BACK OF FOOD EQUIPMENTS,OVENS,SIDES OF HOT COOKING EQUIPMENTS ROTISSERIE,STORAGE RACKS,TOPS/AND BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS (KITCHEN CHEFS DEPT),(PRODUCE/DAIRY/MEAT DEPT) WALK-IN-COOLER AND WALK-IN-FREEZER DETAIL CLEAN SHELVINGS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) (C) OBSERVED DUSTS ACCUMULATIONS ON INTERIOR FAN GUARD AT DELI DISPLAY COOLER (CENTER CUSTOMER AREA),AND FAN COVERS THROUGHOUT THE WALK-IN-COOLERS AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114(A) FOUND CLUTTER AND UNUSED EQUIPMENTS IN CORNERS OF BAKERY AND REAR PRODUCE PREP AREA.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ITEMS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; DELI, BAKERY, FARM STAND CLEANING STATION, MENS, WOMENS, AND STAFF TOILET ROOMS AND REAR LOADING DOCK AREA. ALSO, EXCESSIVE ICE ACCUMULATION ON THE FLOOR OF THE WALK IN FREEZER OF THE MEAT ROOM. INSTRUCTED TO DETAIL CLEAN FLOOR DRAINS IN ALL FOOD PREP DEPTS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; DELI, BAKERY, FARM STAND CLEANING STATION, MENS, WOMENS, AND STAFF TOILET ROOMS AND REAR LOADING DOCK AREA. ALSO, EXCESSIVE ICE ACCUMULATION ON THE FLOOR OF THE WALK IN FREEZER OF THE MEAT ROOM. INSTRUCTED TO DETAIL CLEAN FLOOR DRAINS IN ALL FOOD PREP DEPTS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.