JEWEL FOOD STORE #3344 Passes Health Inspection - Chicago Grocery store

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SOILED CARRY OUT CONTAINERS UNDER CHICKEN HOT HOLDING UNIT DISPLAYED FOR SERVICE. INSTRUCTED MANAGER TO DISCARD AND PROVIDE CLEAN SINGLE SERVICE ARTICLES FOR CUSTOMERS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE ADEQUATE SHELVING FOR CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PRODUCE PREP AREA. REPLACE DAMAGED DOOR ON DELI DISPLAY COOLER.

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: CLEAN INTERIOR AND EXTERIOR OF COMPRESSOR UNIT IN CHICKEN WALK-IN COOLER IN DELI(DUST BUILDUP), SANDWICH PREP COOLER IN DELI(FOOD DEBRIS),BOTTOM OF CHICKEN HOT HOLDING UNIT IN DELI(GREASE BUILDUP), PREP TABLES, CABINETS, AND SHELVING IN BAKERY PREP AREA.

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: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN DELI, BAKERY, BUTCHER, AND PRODUCE PREP AREA. CLEAN FLOORS UNDER ALL DISPLAY SHELVES (FOOD DEBRIS, CHICKEN BONES, ETC). CLEAN ALL FLOOR DRAINS IN PREP AREAS.

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: REPLACE MISSING BASEBOARDS ALONG WALLS IN BAKERY AND CHICKEN WALK-IN COOLER IN DELI. CLEAN WALLS IN DELI AND BAKERY AREA. REPLACE MISSING OUTLET COVER BEHIND PREP TABLE IN DELI. CLEAN ALL CEILING VENTS IN DELI(DUST BUILDUP). REPAIR WALL NEAR EXPOSED SINK IN PRODUCE PREP AREA.

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: REPLACE MISSING LIGHT SHIELDS IN BAKERY WALK-IN FREEZER, SEAFOOD WALK-IN COOLER, MEAT PREP AREA, AND REAR WALK-IN FREEZER.

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: REPAIR LEAKING FAUCET ON RIGHT EXPOSED SINK IN DELI.

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: REPAIR LEAKING FAUCET ON RIGHT EXPOSED SINK IN DELI.

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.