PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3282 Gets Conditional Pass on Health Inspection - Chicago Grocery store
July 23, 2015
Complaint Re-Inspection
License #1337
2
Total Violations
1
Critical
1
Major
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on July 23, 2015. The inspection type was "Complaint Re-Inspection" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ONE ON SITE WITH CITY CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,PRESENTLY HANDLING CHICKEN,SOUPS,CUT FRUITS, ETC. AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. NOTE: THEY ARE 3 CITY SANITATION CERTIFICATED POSTED ON SITE,HOWEVER NO ONE SIDE. SERIOUS VIOLATION:7-38-012(a)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ONE ON SITE WITH CITY CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,PRESENTLY HANDLING CHICKEN,SOUPS,CUT FRUITS, ETC. AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED. NOTE: THEY ARE 3 CITY SANITATION CERTIFICATED POSTED ON SITE,HOWEVER NO ONE SIDE. SERIOUS VIOLATION:7-38-012(a)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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