JEWEL FOOD STORE #3181 Gets Conditional Pass on Health Inspection - Chicago Grocery store

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER BACKING UP INTO ALL BASINS OF THE MEAT AND SEAFOOD REAR PREP AREA 3 COMPARTMENT SINK AND NOT DRAINING WHEN THE FAUCET IS RUNNING INTO ANY OF THE BASINS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. CRITICAL VIOLATION 7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED THE PRODUCE PREP AREA EXPOSED HAND SINK INACCESSIBLE DUE TO LARGE EQUIPMENT BEING IN FRONT OF IT AS WELL AS UTENSILS INSIDE OF IT AND THE MEAT AND SEAFOOD PREP AREA REAR EXPOSED HAND SINK WITH NO PAPER TOWELS. INSTRUCTED TO PROVIDE PAPER TOWELS AND MAINTAIN ACCESSIBILITY TO ALL EXPOSED HAND WASHING SINKS. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE DELI AND PRODUCE WALK IN COOLER DOOR GASKETS SEVERELY TORN. INSTRUCTED TO REPLACE AND MAINTAIN ALL GASKETS.

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 THE LEDGES OF THE DELI DISPLAY COOLER SLIDING DOORS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE DOOR LEDGES.

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 THE FLOOR UNDER THE DELI COOKING EQUIPMENT WITH ACCUMULATED FOOD DEBRIS AND GREASE, DEBRIS UNDER THE PRODUCE PREP ROOM PREP TABLES ALONG THE NORTH WALL AND DEBRIS UNDER BACK DRY STORAGE PALLETS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER EQUIPMENT AND STORAGE.

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

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 THE WALL IN DISREPAIR AT THE BAKERY WALK IN COOLER DOOR HINGES. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING AND DAMAGED LIGHT SHIELDS INSIDE OF THE PRODUCE PREP ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS AND IN GOOD REPAIR.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN AND/OR MISSING LIGHT BULBS INSIDE OF THE PRODUCE PREP ROOM, BAKERY WALK IN FREEZER, DELI WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE FOLLOWING LEAKS: HOT KNOB AT THE BAKERY/DELI EXPOSED HAND SINK, THE SPRAYER HEAD HOSE AT THE MEAT AND SEAFOOD REAR 2 COMPARTMENT SINK, AND THE WATER LINE ABOVE THE RIGHT BASIN OF THE 3 COMPARTMENT SINK IN THE PRODUCE PREP ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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: OBSERVED THE FOLLOWING LEAKS: HOT KNOB AT THE BAKERY/DELI EXPOSED HAND SINK, THE SPRAYER HEAD HOSE AT THE MEAT AND SEAFOOD REAR 2 COMPARTMENT SINK, AND THE WATER LINE ABOVE THE RIGHT BASIN OF THE 3 COMPARTMENT SINK IN THE PRODUCE PREP ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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.