JEWEL FOOD STORE #3514 Fails Health Inspection - Chicago Grocery store

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: SUMMARY REPORT GIVEN MY THIS INSPECTOR ON 1-19-16 AND POSTED AT THAT TIME WAS NOT FOUND POSTED TO THE PLAIN VIEW OF CUSTOMERS AT THIS TIME. SERIOUS VIOLATION 7-42-010(B).

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 1-19-16 # NOT CORRECTED DURING THIS INSPECTION.#36- MISSING GLASS COVER LIGHT SHIELDS IN THE GROCERY FREEZER. MUST REPLACE.#34- FLOOR DRAINS AT THE MEAT CUTTING ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER THE MEAT PREP CUTTING ROOM THREE COMPARTMENT SINK WITH DEBRIS. S. FLOOR UNDER THE BAKERY PREP TABLE NEXT TO DISH MACHINE WITH FOOD DEBRIS, MUST 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: DIRTY WALL AT THE COMPOST TRASH CONTAINERS IN THE PRODUCE COOLER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING WALL TILE AT THE BAKERY FLOOR STAND MIXER. MUST REPLACE. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE WALLS OF THE JUICING PREP ROOM.

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 LIGHT SHIELDS IN THE CHEF KITCHEN WALK-IN FREEZER. BURNT OUT BULBS IN THE GROCERY FREEZER. MUST REPLACE.

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: EXTREMELY LOW WATER PRESSURE AT THE HOT WATER HANDLES ON THE PRODUCE/JUICE PREP EXPOSED HAND SINK AND AT THE DELI, LEFT NOZZLE AT THE THREE COMPARTMENT SINK. MUST PROVIDE ADEQUATE HOT WATER AT BOTH SINKS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MOP IMPROPERLY STORED IN THE WALK-IN BAKERY COOLER.MOP HEAD ON THE FLOOR, STOWED IN THE CORNER. INSTRUCTED TO PROPERLY STORE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MOP IMPROPERLY STORED IN THE WALK-IN BAKERY COOLER.MOP HEAD ON THE FLOOR, STOWED IN THE CORNER. INSTRUCTED TO PROPERLY STORE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.