JEWEL FOOD STORE #3721 Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES: VARIETY OF PRE PACKAGED READY TO EAT SALADS (SPRING MIX, ARUGULA, COLESLAW, LEAFY GREENS) UNREFRIGERATED ON CART IN REAR STORAGE AREA AND AT IMPROPER TEMPERATURES RANGING FROM 58.0F-60.0F. ALL DISCARDED AND DENATURED AT THIS TIME APPROX, 50LBS $500 VALUE. CITATION ISSUED 7-38-005 PRIORITY

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.

WATER & ICE FROM APPROVED SOURCE

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR DOUBLE EXIT DOOR AT RECEIVING AREA NOT RODENT PROOF, APPROX 1/4 INCH GAP INBETWEEN DOORS. INSTD TO REPAIR AND HAVE TIGHT FITTING

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD STORAGE BEING STORED ON FLOOR AND AGAINST WALLS THROUGH OUT REAR STORAGE AREA. INSTD TO ELEVATE 6 INCHES AND AWAY FROM WALL TO BE ABLE TO CLEAN AND ACCESS ALL AREAS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CARDBOARD LINING ON SHELVES IN DELI CHICKEN WALK IN COOLER. INSTD TO REMOVE AND HAVE SURFACES SMOOTH, DURABLE, NON POROUS

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: EXCESSIVE FOOD DEBRIS ON ALL STORAGE RACKS, ROLLING CARTS AND SHELVES IN DELI WALK IN COOLER (EAST END). INSTD TO CLEAN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: STOPPERS OF 3-COMPARTMENT SINK IN DELI AREA IN POOR REPAIR, USING BUCKETS UNDERNEATH LEVERS TO MAINTAIN CLOSED. INSTD TO REPAIR STOPPERS AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR UNDERNEATH DELI 3-COMPARTMENT SINK NOT CLEAN, EXCESSIVE DEBRIS/GRIME. INSTD TO CLEAN AND MAINTAIN FLOOR

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: FLOOR UNDERNEATH DELI 3-COMPARTMENT SINK NOT CLEAN, EXCESSIVE DEBRIS/GRIME. INSTD TO CLEAN AND MAINTAIN FLOOR

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.