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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 12 ROTISSERIE CHICKENS (VALUE:$80, WEIGHT: 40LBS) AT TEMPERATURES RANGING FROM 91.3 -110.3. CHICKENS WERE COOKED EARLIER THAT MORNING AND LEFT ON COUNTER WAITING TO BE PUT INTO HOT HOLDING UNIT WHICH WAS NOT EVEN TURNED ON YET. ALL ROTISSERIE CHICKENS WERE VOLUNTARILY DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REINSPECTION #1114834 8/9/13 FOR #34 MUST ELIMINATE WATER AND MAINTAIN DRY FLOORS IN BASEMENT AREA. #38 MUST FIX THE LEAKS COMING FROM THE PIPES IN THE REAR BASEMENT AREA. SERIOUS VIOLATION 7-42-090 SERIOUS VIOLATION

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: OBSERVED SPLASH GUARD NEEDED ON EXPOSED HAND SINK IN FRONT BUTCHER SERVICE AREA. SPLASH GUARD MUST BE INSTALLED INBETWEEN EXPOSED HAND SINK AND ATTACHED DRAINBOARD OF 3 COMPARTMENT SINK.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED INTERIOR OF DELI MEAT COOLER UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF DELI MEAT COOLER.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD SERVICE CART WITHIN MEAT CUTTING ROOM RUSTY. REMOVE RUST AND RESTORE SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE.

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: OBSERVED SOAP DISPENSER UNCLEAN WITH CAKED ON FOOD DEBRIS. CLEAN AND MAINTAIN SOAP DISPENSER.

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: OBSERVED FLOOR IN AND AROUND ICE MACHINE UNCLEAN, OBSERVED FLOOR OF CHEMICAL STORAGE ROOM/MOP ROOM UNCLEAN, OBSERVED FLOORS OF SUPERMARKET UNDER DISPLAY SHELVES UNCLEAN DITH FOOD DEBRIS AND DIRT AND DUST. ALL FLOORS NEED TO BE CLEANED AND MAINTAINED.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN BASEMENT NEAR SUMP PUMP ROOM UNCLEAN DUE TO PREVIOUS BACK UP. ALL AREAS AFFECTED BY BACK UP MUST BE CLEANED AND SANITIZED NO STANDING WATER CAN REMAIN ON FLOOR.

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: OBSERVED CEILING IN SEAFOOD HOLDING WALK IN COOLER LEAKING. REPAIR CEILING SO THAT THERE ARE NO LEAKS.

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: OBSERVED FANS OF BUTCHER PREP AREA NOT WORKING. MUST REPAIR FANS SO THAT BUTCHER PREP ROOM IS REFRIGERATED.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER ON HOT HOLDING UNIT FOR ROTISSERIE CHICKENS. A THERMOMETER MUST BE PRESENT TO MAKE SURE CHICKENS ARE BEING HELD AT 140F OR HIGHER AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER ON HOT HOLDING UNIT FOR ROTISSERIE CHICKENS. A THERMOMETER MUST BE PRESENT TO MAKE SURE CHICKENS ARE BEING HELD AT 140F OR HIGHER AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.