JEWEL FOOD STORE #3282 Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ONE COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE MEAT DEPARTMENT (IN THE CUTTING/WALK IN COOLER AND IN THE FRONT SERVING AREA). MUST RELOCATE THE KNIFE RACK INSTALLED ON THE ONE COMPARTMENT SINK IN THE MEAT DEPARTMENT TO PREVENT POSSIBLE CONTAMINATION. MUST REPLACE THE HOT PAD OF THE HEAT WRAPPING IN THE DELI DEPT.

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: MUST CELAN THE FOLLOWING: THE INTERIOR OF THE MICROWAVE, THE EXTERIOR OF THE CABINET DOORS, THE EXTERIOR BOTTOM SIDE OF THE OVEN, IN THE DELI SECTION, ALL THE BOTTOM SHELVE OF THE PREP TABLE IN THE BAKERY DEPARTMENT AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CELAN THE FOLLOWING: THE INTERIOR OF THE MICROWAVE, THE EXTERIOR OF THE CABINET DOORS, THE EXTERIOR BOTTOM SIDE OF THE OVEN, IN THE DELI SECTION, ALL THE BOTTOM SHELVE OF THE PREP TABLE IN THE BAKERY DEPARTMENT AND MAINTAIN.

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.