JEWEL FOOD STORE #1296 Fails Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO RUNNING HOT WATER INSIDE BOTH MENS AND WOMENS CUSTOMERS WASHROOMS, WATER TEMPERATURE AT 63.5 F, HOWEVER FOUND RUNNING HOT WATER AT ALL OTHER SINKS THROUGHOUT PREMISES. INSTRUCTED MANAGER TO PROVIDE RUNNING HOT WATER AT BOTH WASHROOMS, HOT WATER TEMPERATURE MUST BE 85.0 F OR ABOVE. SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE BUILD UP ON REAR OF CONDENSER INSIDE ICE CREAM WALK IN FREEZER. INSTRUCTED MANAGER TO REMOVE ALL EXCESSIVE ICE.

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 FOOD DEBRIS/FOOD BUILD UP ON SHELVES AT DELI, BAKERY AND PRODUCE PREP AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL SHELVES.

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 FOOD BUILD UP ON FLOOR AT PRODUCE PREP, DELI PREP AND BAKERY PREP AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS ALSO MUST KEEP FLOOR DRY THROUGHOUT.

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 FOOD BUILD UP ON WALLS AT PRODUCE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS (BEHIND PREP TABLES AND SINKS).

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: 1-COMPARTMENT SINK PIPE LEAKING AT PRODUCE PREP. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

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: 1-COMPARTMENT SINK PIPE LEAKING AT PRODUCE PREP. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

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.