JEWEL FOOD STORE #3224 Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND 3 DOOR DELI REACH-IN COOLER AND PREP COOLER IN DELI PREP AREA.----------MUST REPLACE BROKEN RUBBER GASKET AROUND REACH-IN DISPLAY FREEZER IN SALES/DISPLAY AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF OVENS IN DELI SECTION, PRODUCE DISPLAY COOLER/CASE WITH EXCESSIVE BLACK AND WHITE MOLD LIKE AND SLIMY BUILD-UP IN PRODUCE DISPLAY AREA, COFFEE MACHINE (OUT OF ORDER) STATION IN DISPLAY AREA, BAKERY PAN RACKS WITH EXCESSIVE GREASE ACCUMULATION, INTERIOR SURFACES OF CAKE DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN DELI AND BAKERY PREP AREA, INTERIOR SURFACES OF HOT AND COLD HOLDING (SALADS AND SOUP) UNIT IN DISPLAY/SERVICE AREA, INTERIOR SURFACES OF REFRIGERATOR AND MICROWAVE WITH DRIED FOOD DEBRIS IN 2ND FLOOR EMPLOYEE LUNCH 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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREA FLOORS: ALONG THE WALLS AND IN ALL CORNERS IN DELI/COOKING AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK, AND UNDERNEATH COOKING EQUIPMENT (OVENS AND FRYERS), FLOORS INSIDE BAKERY WALK-IN FREEZER WITH EXCESSIVE FOOD DEBRIS AND GREASE ESPECIALLY BY THE DOOR WITH BLACK ACCUMULATION, FLOORS UNDER AND AROUND DISH MACHINE IN REAR OF BAKERY, FLOORS THROUGHOUT MEAT AND SEAFOOD IN FRONT SERVICE AREA, ALONG THE WALLS AND IN ALL CORNERS-------DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH LOCKERS AND AROUND 2ND FLOOR EMPLOYEE LUNCHROOM.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION ABOVE BAKERY PREP AREA.

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: INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK IN REAR PRODUCE PREP AREA.------MUST REPAIR SLOW DRAINING EXPOSED HANDSINK IN BAKERY REAR PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: USABLE ITEMS (FOOD AND NON FOOD) ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN BAKERY PREP, DELI PREP, MEAT AND SEAFOOD, AND IN REAR PRODUCE AREA.--------MUST REMOVE UNUSED EQUIPMENT STORED IN ALL PREP AREA TO PREVENT PEST HARBORAGE.------ MUST USE PROPER STORAGE RACKS FOR CLEANING SUPPLIES (NOTED CLEANING SUPPLIES STORED UNDERNEATH 3 COMPARTMENT SINK IN REAR PRODUCE PREP AREA)--------CLEANING EQUIPMENT (BROOMS AND MOPS) MUST BE STORED OFF THE FLOOR. IN ALL PREP AREAS.---------MUST REORGANIZE AND MAINTAIN PRODUCE PREP AREA.--------MUST REORGANIZE INTERIOR OF BAKERY WALK-IN FREEZER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: USABLE ITEMS (FOOD AND NON FOOD) ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN BAKERY PREP, DELI PREP, MEAT AND SEAFOOD, AND IN REAR PRODUCE AREA.--------MUST REMOVE UNUSED EQUIPMENT STORED IN ALL PREP AREA TO PREVENT PEST HARBORAGE.------ MUST USE PROPER STORAGE RACKS FOR CLEANING SUPPLIES (NOTED CLEANING SUPPLIES STORED UNDERNEATH 3 COMPARTMENT SINK IN REAR PRODUCE PREP AREA)--------CLEANING EQUIPMENT (BROOMS AND MOPS) MUST BE STORED OFF THE FLOOR. IN ALL PREP AREAS.---------MUST REORGANIZE AND MAINTAIN PRODUCE PREP AREA.--------MUST REORGANIZE INTERIOR OF BAKERY WALK-IN FREEZER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.