JEWEL FOOD STORE #3344 Gets Conditional Pass on Health Inspection - Chicago Grocery store

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED A WASH TEMPERATURE OF 114F AT THE HIGH TEMPERATURE DISHMACHINE AFTER REPEATED CYCLES. MANAGEMENT INSTRUCTED THAT THE WASH TEMPERATURE MUST BE A MINIMUM OF 120F. CRITICAL VIOLATION 7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELDS IN THE BAKERY WALK-IN FREEZER, MEAT WALK-IN COOLER, GROCERY WALK-IN COOLER AND 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELDS IN THE BAKERY WALK-IN FREEZER, MEAT WALK-IN COOLER, GROCERY WALK-IN COOLER AND 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.