JEWEL FOOD STORE #4043 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN OPEN CASE REFRIGERATED DISPLAY COOLER AT IMPROPER TEMPERATURES: 15 PACKAGES OF 24 FROZEN COUNTRY SAUSAGE PATTIES BEING THAWED AND OFFERED FOR SALE AT 45.9F-48.2F. ALSO, FOUND 18 PACKAGES OF GIMME LEAN DELI MEAT, JUMBO SMART HOT DOGS, MEXICAN SOYCHORIZO, SMOKED STYLE LINKS, ITALIAN STYLES SAUSAGES, PORTABELLA BURGERS, GROUND SAUSAGES AT 45.4-48.2F AT PRODUCE DISPLAY CASE. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED TO VERIFY HOW LONG SAID PRODUCTS AT IMPROPER TEMPERATURE. MANAGER VOLUNTARILY DISCARDED SAID ITEMS. APPROXIMATE VAULE AT $50.00. INSTRUCTED TO NOT OVERSTOCK FOOD PRODUCTS IN SAID UNITS AND REMOVE PRODUCTS FROM BLOCKING AIR VENTS WHICH AFFECTED PRODUCT TEMPERATURE INSIDE DISPLAY CASE. CRITICAL 7-38-005(A) ISSUED.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND FINAL RINSE AT HIGH TEMPERATURE DISH MACHINE AT 120F AFTER RUNNING SEVERAL CYCLES. HIGH TEMPERATURE DISH MACHINE BEING USED AT THIS TIME TO WASH, RINSE, AND SANITZE MULTI-USE TRAYS AND UTENSILS IN BAKERY AREA. HELD FOR INSPECTION PLACED ON SAID UNIT. INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH, RINSE, SANITIZE MULTI-USE TRAYS/UTENSILS. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-030 ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM INSPECTION #285286 ON 09/08/2010 NOT CORRECTED: #33 CLEAN UNDER, AROUND DISH MACHINE, INSIDE CABINETS, AND REFRIGERATOR IN EMPLOYEE BREAK ROOM, #34 CRACKED FLOOR SECTIONS IN REAR MEAT BUTCHER AREA AND DELI PREP AREA. INSTRUCTED TO REPAIR SAME TO MAKE SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN FLOOR THROUGHOUT PREMISES PREMISES ESPECIALLY ALONG WALL BASE, #35 SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING AT REAR WAREHOUSE STORAGE AREA, CLEAN WALL BASE UNDER THREE COMPARTMENT SINKS. REPLACE WATER DAMAGED CEILING PANELS AND SOILED PANELS IN DELI PREP AREA AND REAR WAREHOUSE STORAGE AREA, CLEAN FOOD SPLATTERS AS NEEDED AT REAR WAREHOUSE AREA. CLEAN VENTS THROUGHOUT TO REMOVE DUST BUILDUP. PAINT UPPER WALLS IN WAREHOUSE STORAGE AREA AND MAINTAIN IN GOOD REPAIR. #41 REMOVE DEBRIS FROM OUTSIDE GARBAGE COMPACTOR TO PREVENT PEST HARBORAGE, ORGANIZE CLUTTERED STORAGE AREAS SUCH AS REAR FARMSTAND. SERIOUS 7-42-090 ISSUED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS FROM INTERIOR OF THREE COMPARTMENT SINK AT REAR BUTCHER AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN UNDER AROUND COOKING EQUIPMENT IN MARKET, INTERIOR OF DAIRY COOLER/JELLO PUDDING COOLER AT SHELVES TO REMOVE SPILLS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CRACKED WALL BASE TILES AT BAKERY AREA NEXT TO HIGH TEMPERATURE DISH MACHINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN REAR MEAT BUTCHER AREA. REAPIR LEAKS AT VENTILATION DUCT ATTACHED TO DISH MACHINE.

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: REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN REAR MEAT BUTCHER AREA. REAPIR LEAKS AT VENTILATION DUCT ATTACHED TO DISH MACHINE.

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.