JEWEL FOOD STORE #3241 Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRONT AND REAR DOUBLE DOORS TO THE FOOD ESTABLISHMENT NOT INSECT/RODENT PROOFED APPROX:1/4" MODE OF ENTRY AT BOTTOM CENTER RIGHT,LEFT CORNERS.MUST RODENT PROOF SAID DOORS ALL ACCROSS THE BOTTOMS. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THE 3 COMP SINK IN THE MEAT CUTTING ROOM NOT MAINTAINED THAT IS DRAINING SLOWLY ALLOWING WASTE WATER TO COME BACK INTO OTHER COMPARTMENTS WHEN THE MIDDLE COMPARTMENT IS DRAINING AND GREASE TRAP ON FLOOR OOZING WASTE WATER OUT FROM TOP SIDES ONTO FLOOR OF MEAT CUTTING ROOM WITH FOUL ODOR.TAGGED HELD FOR INSPECTION.INSTRUCTED TO UTILIZE OTHER 3 COMP SINK FOR WASHING-RINSING-SANITIZING. MUST REPAIR,MAINTAIN AS REQUIRED. SERIOUS VIOLATION 7-38-030.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUSTY SHELVING INSIDE THE PIER WALK IN COOLER,MEAT CUTTING ROOM SHELVINGS. FOUND WORNED-OUT CAULKING MATERIAL OVER THE 3 COMP,2 COMP SINK IN THE MEAT CUTTING ROOM. FOUND BROKEN GASKETS AT SWINGING DOORS TO THE PRODUCE,DAIRY WALK IN COOLERS.REMOVE CARDBOARD LINERS FROM SHELVINGS.

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: THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS IN WALK-IN-COOLERS,INTERIOR CABINETS,SHELVINGS AT BAKERY,INTERIOR TRACKS OF ROTTISERIE CHICKEN HOT HOLDING UNIT AT KITCHEN AREA,INTERIOR BOTTOM SHELVINGS WERE THE PACKAGED GROUND BEEF IS HELD CUSTOMER AREA.

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,MAINTAIN FLOOR DRAINS THROUGHOUT THE PREMISES,REMOVE ICE BUILD UP ON FLOOR INSIDE THE WALK-IN-FREEZER AT BAKERY.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR WATER LEAKS AT PIPE BENEATH THE FOLLOWING 2 AND 3 COMP SINKS AT MEAT CUTTING ROOM,AND BENEATH THE 3 COMP SINK AT THE BAKERY AREA AND DETAIL CLEAN,REMOVE DUSTS ACCUMULATIONS ON VENTILATION OVER THE OVENS IN THE BAKERY.

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: REMOVE UNNECESSARY ARTICLES FROM THE PRODUCE BACK ROOM,ALL STORED ITEMS AT REAR STORAGE AREAS MUST BE PROPERLY STORED,6" OFF FLOOR/WALL FOR EASIER CLEANING.

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: REMOVE UNNECESSARY ARTICLES FROM THE PRODUCE BACK ROOM,ALL STORED ITEMS AT REAR STORAGE AREAS MUST BE PROPERLY STORED,6" OFF FLOOR/WALL FOR EASIER CLEANING.

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.