JEWEL FOOD STORE #3181 Passes Health Inspection - Chicago Grocery store

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN BAKERY WALK IN COOLER,MEAT WALK IN FREEZER.MUST REPAIR OR REPLACE BROKEN SHELVING UNIT IN DELI WALK IN COOLER.MUST REMOVE RUST FROM GREASE TRAP IN MEAT PREP AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM DELI WALK IN COOLER-FAN GUARD COVERS.DELI PREP AREA-ROLLING CARTS,FRYER CABINETS,PREP TABLES,EXTERIOR OF OVENS.BAKERY WALK IN COOLER-ROLLING CARTS & CART DOLLIES.MEAT PREP AREA WALK IN COOLER-OVERHEAD SHELVING UNITS,FAN GUARD COVERS.PRODUCE PREP AREA-FAN GUARD COVERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN BAKERY/DELI AREA.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AREAS,WALK IN COOLERS & FREEZERS,STORAGE AREAS WHERE NEEDED.MUST REMOVE STANDING WATER FROM FLOOR NEAR MOP SINK IN REAR STORAGE AREA AND KEEP DRY.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS FROM WALLS IN PRODUCE PREP AREA.MUST CLEAN DUST FROM CEILINGS IN DELI WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SCRAPE AND PAINT CHIPPING PAINT ON CEILING IN MEAT WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED FLOORING IN DELI/BAKERY DISH WASHING AND PREP AREAS,MEAT/FISH REAP PREP AREA.WALL IN POOR REPAIR IN MEAT WALK IN COOLER AND BEHIND 3- COMPARTMENT SINK

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN DELI WALK IN COOLER,BAKERY WALK IN COOLER.CRACKED LIGHT SHIELD IN MEAT PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN DELI WALK IN COOLER,BAKERY WALK IN COOLER.CRACKED LIGHT SHIELD IN MEAT PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.