JEWEL FOOD STORE #3514 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN A DISPLAY COOLER. CHEESE & BACON STUFFED JALAPE�O PEPPERS @ 57.3F, YOGURT @ 47.7F, COLE SLAW @ 50.3F, CHEESE STUFFED MUSHROOMS @ 56.2F ASSORTED CUT FRUITS @ 45.1F WITH AN AMBIENT COOLER TEMPERATURE FOUND AT 53.5F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED TOTAL POUNDS TO BE 290LBS AND VALUE TO BE $1,842.00. CRITICAL VIOLATION 7-38-005(A). COOLER MAINTAINED A TEMPERATURE OF 38F AT THE END OF THE INSPECTION.

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: OBSERVED FOODS NOT PROTECTED DURING STORAGE, DISPLAY AND PREPARATION. OBSERVED REMODEL/CONSTRUCTION IN GROCERY AREA WITH LARGE OPEN HOLE IN THE GROUND WITH EXPOSED EARTH AND DIRT NEXT TO AND AROUND DISPLAY COOLERS. PLASTIC CURTAINS NOT COMPLETELY SEALING THIS AREA. CONSTRUCTION CREW COVERED OPEN HOLE AND SEALED AREA WITH ENCLOSED WOODEN WALLS. ALSO OBSERVED FRESH JUICING PREPARATION NOT PROPERLY CLEANING JUICING EQUIPMENT USING PAPER TOWELS TO CLEAN FEEDER AND LOGS NOT PROPERLY MAINTAINED. EMPLOYEE STATED JUICE IS COOLED FOR 40 MINUTES WITH NO TEMPERATURE LOGS ON SITE. INSTRUCTED TO FOLLOW APPROVED JUICING OPERATIONAL PLANS SUBMITTED TO C.D.P.H. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIFE HOLDER IMPROPERLY STORED INSIDE THE BAKERY THREE COMPARTMENT SINK.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS AT ALL DEPARTMENTS WITH BUILD-UP OF GRIMES,INSTRUCTED TO 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FOOD PRODUCTS IN THE WALK-IN PRODUCE COOLER MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. MISSING FLOORING TILES IN THE BAKERY DISPLAY AREA.

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: CEILINGS IN THE FOLLOWING AREAS WITH HOLES, MISSING TILES AND IN POOR REPAIR. INSIDE THE PRODUCE WALK-IN COOLER, ABOVE THE DELI PREP, IN BAKERY PREP. WALLS IN THE FOLLOWING AREAS MISSING OR IN POOR REPAIR: BAKERY PREP, AT MEAT PREP THREE COMPARTMENT SINK. MUST REPAIR ALL.

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: MISSING GLASS COVER LIGHT SHIELDS IN THE GROCERY FREEZER. MISSING LIGHT IN BAKE SHOP FREEZER AND WALK-IN PRODUCE COOLER AND PRODUCE PREP ROOM. MUST REPLACE ALL.

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: TWO DEEP FRYERS IN THE DELI PREP NOT UNDER VENTILATION. MUST PROVIDE ADEQUATE VENTILATION. INOPERABLE VENTILATION IN THE CUSTOMER MENS AND WOMANS WASHROOM. MUST REPAIR.

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: TWO DEEP FRYERS IN THE DELI PREP NOT UNDER VENTILATION. MUST PROVIDE ADEQUATE VENTILATION. INOPERABLE VENTILATION IN THE CUSTOMER MENS AND WOMANS WASHROOM. MUST REPAIR.

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.