PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3262 Gets Conditional Pass on Health Inspection - Chicago Grocery store
July 13, 2023
Canvass
License #1409
4
Total Violations
2
Critical
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE DELI DISPLAY COOLER. OBSERVED HAM AT 45F, TURKEY AT 44F, POTATO SALAD AT 50F, TUNA SALAD AT 47F, TAMALES AT 44F, PEPPER STEAK AT 46F, MASHED POTATOES AT 45F, ORANGE CHICKEN AT 46F, AND COLESLAW AT 48F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #29
CRITICAL
Violation Details
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED UNPASTEURIZED FRUIT JUICES THAT ARE SQUEEZED ONSITE AND BOTTLED WITHOUT THE WARNING LABEL ON THE BOTTLES TO INFORM CONSUMERS THAT THE JUICE HAS NOT BEEN PASTUERIZED AND MAY CAUSE ILLNESS IN CERTAIN POPULATIONS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
CDPH Food Code: Section 8-201.14
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN AND SANITIZE THE EXPOSED HAND WASHING SINK IN THE MEAT CUTTING ROOM WITH FOOD DEBRIS IN AND AROUND THE SINK.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN AND SANITIZE THE EXPOSED HAND WASHING SINK IN THE MEAT CUTTING ROOM WITH FOOD DEBRIS IN AND AROUND THE SINK.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection