JEWEL FOOD STORE #3030 Fails Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER AT 3 COMPARTMENT SINKS IN FOOD PREP AREAS, WATER TEMPERATURE RECORDED AT 86 DEGREES. HOT WATER FOR WASHING MULTI-USE EQUIPMENT MUST BE 110-120 DEGREES. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL EQUIPMENT IN POT WASHING MACHINE LOCATED IN THE BAKERY UNTIL THE NEW HOT WATER TANK IS INSTALLED. CRITICAL 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO HOT RUNNING WATER(90F) AT 3 COMPARTMENT SINK IN PRODUCE PREP AREA. SEE VIOLATION #9. PREP AREA NOT BEING USED AT TIME OF INVESTOGATION.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CABINETS & MICROWAVE OVEN IN EMPLOYEE BREAK ROOM AREA, KNIVES AND KNIFE RACK IN MEAT PROCESSING ROOM.

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: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN STORAGE ROOMS(FOOD AND NON-FOOD), MECHANICAL ROOM(S), AND IN FOOD PREP AREAS.

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: SEAL CRACKS ALONG THE TOP OF WALL COVE ALONG WALL IN FISH DISPLAY/PREP AREA. CLEAN ALL LIGHT SHIELDS IN FOOD PREP AREAS AND IN WALK-IN COOLERS THAT HAVE DIRT AND DEBRIS. CLEAN WALLS IN PRODUCE PREP AREA. REPAIR MAIN ENTRY DOORS.

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: SEAL CRACKS ALONG THE TOP OF WALL COVE ALONG WALL IN FISH DISPLAY/PREP AREA. CLEAN ALL LIGHT SHIELDS IN FOOD PREP AREAS AND IN WALK-IN COOLERS THAT HAVE DIRT AND DEBRIS. CLEAN WALLS IN PRODUCE PREP AREA. REPAIR MAIN ENTRY DOORS.

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.