PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE Gets Conditional Pass on Health Inspection - Chicago Grocery store
April 24, 2019
Complaint
License #2320247
7
Total Violations
4
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
7
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EMPLOYEE RESTROOMS LOCATED AT EAST FRONT ENTRANCE (WOMEN AND MEN'S) AND FRESH JUICE STATION HAND WASHING SINKS WITHOUT HOT WATER. TEMPERATURES RANGING FROM 60 F - 63 F. MUST PROVIDE HOT WATER TEMPERATURE OF 100 AT ALL TIMES. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN . SAID HAND WASHING SINKS WERE SERVICED AT TIME OF INSPECTION. PRIORITY. 7-38-030 (C). CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK & YELLOW BUILD UP ON INTERIOR TOP SURFACE OF ICE MACHINE LOCATED IN THE MEAT PREPARATION AREA . INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: SOUR CREAM (53 F), MILK (51.2 F), ORGANIC MILK (47.9), CREAMERS (51 F), SEAFOOD SALAD (53 F), JUICE (49.5 F), FRENCH ONION DIP (47.6 F), YOGURT (51.5 F), AND AN ASSORTMENT OF DAIRY PRODUCTS RANGING FROM 47.6 F - 54 F . AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE REACH-IN/ WALK-IN COOLER OF DAIRY. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS (1,400 GALLONS & 100 LBS) , COST OF ALL FOODS $2900. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN DAIRY COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53 F AT THE TIME OF INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS WITH IMPROPER COLD HOLDING TEMPERATURE. INSTRUCTED TO NOT USE DAIRY COOLER UNTIL IT MAINTAINS A TEMPERATURE OF 41 F OR BELOW. WALK IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED THERMOMETER IN SELF SERVICE SALE'S COOLER (PREPACKAGED MEAT) LOCATED IN MEAT DEPARTMENT IN DISREPAIR(BROKEN NOT READING A TEMPERATURE). INSTRUCTED MANAGER TO REPLACE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED RECEIVING DOOR NOT TIGHT FITTING . INSTRUCTED MANAGER TO PROVIDE TIGHT FITTING DOOR TO PREVENT PEST ENTERING. -
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED RECEIVING DOOR NOT TIGHT FITTING . INSTRUCTED MANAGER TO PROVIDE TIGHT FITTING DOOR TO PREVENT PEST ENTERING. -
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection