JEWEL FOOD STORE #3721 Fails Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED A FEMALE EMPLOYEE ENTER THE PREP AREA, PUT ON GLOVES AND STARTED MIXING AND PACKAGING FOOD WITHOUT WASHING HER HANDS PRIOR TO PUTTING ON GLOVES. ANOTHER EMPLOYEE TOUCHED HER NOSE, THEN PUT ON GLOVES WITHOUT WASHING HER HANDS. ANOTHER EMPLOYEE ANSWERED THE PHONE AND DIDN'T WASH HER HANDS AFTERWARDS. INSTRUCTED TO HAVE ALL FOOD HANDLERS WASH THEIR HANDS WHEN ENTERING THE PREP AREA, TOUCHING THE BODY, ANSWERING THE PHONE, PUTTING ON GLOVES, ETC. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL FLIES ON THE PREMISES: 25 IN THE PRODUCE REAR PREP AREA, 30 IN THE FRONT BAKERY PREP AREA AND A TOTAL OF 50 IN THE CHEF'S FRONT AND REAR PREP AREA. INSTRUCTED TO ELIMINATE SMALL FLIES, REMOVE PAN OF STAGNANT WATER FROM UNDER THE 3-COMP. SINK IN THE PRODUCE AREA AND CLEAN THE AFFECTED AREAS.

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: FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1490270 DATED JULY 2, 2014 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-FOUND THE EXPOSED HAND WASHING SINK (BY THE 2-COMPARTMENT SINK) IN THE CHEF'S KITCHEN IN NEED OF RECAULKING. INSTRUCTED TO RECAULK SINK AND MAINTAIN. 33-FOUND THE INTERIOR OF THE COOKING EQUIPMENT IN CHEF'S KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. 34-FOUND THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT IN THE REAR DOCK/STORAGE AREA, IN THE MEAT, BAKERY, CHEF'S KITCHEN AREAS AND PRODUCE IN NEED OF CLEANING. INTSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS THROUGH OUT. 35-FOUND THE VENTS AND WALLS IN THE BAKERY AND CHEF'S KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND VENTS. 35-FOUND MISSING/DAMAGED WALL TILES AND TILED COVING IN THE REAR AND IN THE FRONT BY THE MEAT DISPLAY COOLER MISSING. INSTRUCTED TO PROVIDED AND MAINTAIN. ALSO MUST REPLACE DAMAGED/MISSING WALL TILE COVING IN THE BAKERY DEPARTMENT BY THE DISH MACHINE. 41-FOUND MOPS NOT PROPERLY STORED IN THE BAKERY DEPARTMENT. INSTRUCTED TO STORE HANGING UP FOR PROPER DRYING WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1490270 DATED JULY 2, 2014 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-FOUND THE EXPOSED HAND WASHING SINK (BY THE 2-COMPARTMENT SINK) IN THE CHEF'S KITCHEN IN NEED OF RECAULKING. INSTRUCTED TO RECAULK SINK AND MAINTAIN. 33-FOUND THE INTERIOR OF THE COOKING EQUIPMENT IN CHEF'S KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. 34-FOUND THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT IN THE REAR DOCK/STORAGE AREA, IN THE MEAT, BAKERY, CHEF'S KITCHEN AREAS AND PRODUCE IN NEED OF CLEANING. INTSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS THROUGH OUT. 35-FOUND THE VENTS AND WALLS IN THE BAKERY AND CHEF'S KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND VENTS. 35-FOUND MISSING/DAMAGED WALL TILES AND TILED COVING IN THE REAR AND IN THE FRONT BY THE MEAT DISPLAY COOLER MISSING. INSTRUCTED TO PROVIDED AND MAINTAIN. ALSO MUST REPLACE DAMAGED/MISSING WALL TILE COVING IN THE BAKERY DEPARTMENT BY THE DISH MACHINE. 41-FOUND MOPS NOT PROPERLY STORED IN THE BAKERY DEPARTMENT. INSTRUCTED TO STORE HANGING UP FOR PROPER DRYING WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090

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.