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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Non foof contact surface of walk in cooler shelving in deli walk in cooler that had rust, peeling paint, shall be repair, replaced.Cooler shelving that had rust, peeling paint, shall be repair.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of meat department, shelving, ice machine not clean need detailed cleaning(crevices),walk in cooler shelving/racks in deli walk in cooler, dairy walk in cooler, and produce walk in cooler, and coolers not clean need detailed cleaning(crevices,gaps).Bsmt., rear storage shelving need cleaning.lunch room cabinet shelving not clean need cleaning.Non food contact surfaces of cooking equipment need cleaning(crevices)in deli prep area, prep tables lower shelving in bakery, deli, and meat department need cleaning(detailed).Storage shelving by snacks, need cleaning.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Floors under heavy equipment, cooking equipment, storage shelving in deli prep areas need cleaning(corners). Floors in wal in cooler(dairy)needs detailed cleaning(corners).Floors in prep areas(meat, produce, and bakery )need cleaning.Floors under shelving, storage shelving, pallets in bsmt storage areas, and receiving need cleaning(corners).

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: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.Walls, ceiling in bakery prep areas need cleaning, walls in deli prep area need cleaning, by pressure cooker, fryer equipment, ceiling tiles in prep areas(meat department, produce department) need cleaning. Damaged, stained ceiling tiles in lunch room areas, receiving areas shall be replaced.Walls that had peeling paint, damaged, and exposed raw wood in bsmt. storage areas, receiving shall be repair. Wall in meat department by doorway that had damaged, shll be repair.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.Light shields in bakery prep area, deli prep area, meat prep area, need cleaning, light shields that were missing in bsmt. storage areas,shall be provided. light shields in receving need cleaning.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.Exhaust canopy in deli prep area had excess grease build up needs detailed cleaning. exhaust vents(ventilation in prep areas, walk in coolers, diplay coolers(produce)not clean need cleaning(detailed). exhaust vents in lunch room, storage rooms, and bathrooms need cleaning.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.Exhaust canopy in deli prep area had excess grease build up needs detailed cleaning. exhaust vents(ventilation in prep areas, walk in coolers, diplay coolers(produce)not clean need cleaning(detailed). exhaust vents in lunch room, storage rooms, and bathrooms need cleaning.

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.