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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed the shelf that holds the seasonings in the meat prep room to be dirty. Instructed facility to clean 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed grease on the floor around and behind the deli department fryers. Instructed facility to clean and maintain area.

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: Observed stained ceiling tiles by the receiving door and in the basement near the coffee station in the break room. Instructed facility to replace and maintain. Observed the fanguards on the condenser in the meat and fish prep room to have dust accumulation. Instructed facility to clean and maintain. Observed the caulk on the wall behind the deli 3 compartment sink to have a black, mold-like buildup. Instructed facility to remove, clean area, recaulk, and maintain.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed stained ceiling tiles by the receiving door and in the basement near the coffee station in the break room. Instructed facility to replace and maintain. Observed the fanguards on the condenser in the meat and fish prep room to have dust accumulation. Instructed facility to clean and maintain. Observed the caulk on the wall behind the deli 3 compartment sink to have a black, mold-like buildup. Instructed facility to remove, clean area, recaulk, and maintain.

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.