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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-012A. MUST PROVIDE.

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: FOUND NO VOMIT AND DIARRHEAL EVENT PROCEDURE.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST OBTAIN.

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: FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOOD AT IMPROPER TEMPERATURES. 30 POUNDS POTATO SALAD AT 52.0F, 5 POUNDS SPINACH DIP AT 51.3F, 10 POUNDS BEAN SALAD AT 51.1F, 100 POUNDS PASTA SALAD AT 50.2F, 10 POUNDS DICED TOMATO SALAD AT 47.5F, 10 POUNDS TUNA SALAD AT 46.4F, 10 POUNDS LASAGNA AT 44.5F, 5 POUNDS CHICKEN SALAD AT 48.5F, AND 5 POUNDS MAC AND CHEESE AT 45.8F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATLEY 190 POUNDS OF FOOD. MANAGEMENT STATES VALUE ABOUT 2000 DOLLARS.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REACH IN COOLER AT 52.0F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. TAGGED COOLER.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND FLOORS NOT CLEAN AT ALL PREPARATION AREAS. MUST CLEAN AND SANITIZE ALL FLOORS AT PREPARATION AREAS.

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: FOUND FLOORS NOT CLEAN AT ALL PREPARATION AREAS. MUST CLEAN AND SANITIZE ALL FLOORS AT PREPARATION AREAS.

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.