PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3344 Gets Conditional Pass on Health Inspection - Chicago Grocery store
March 28, 2023
Complaint
License #1192905
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND 3-COMPARTMENT SINK SANITIZING SOLUTION AT 0 PPM WHILE DISHES WERE BEING WASHED. SANITIZER BAG IS EMPTY. INSTRUCTED MANAGER TO PROVIDE A SANITIZING CONCENTRATION ACCORDING TO MANUFACTURER INSTRUCTIONS. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. THE FOOD HANDLER REPLACED SANITIZING SOLUTION AT THE TIME OF INSPECTION.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND THE FOLLOWING HANDWASHING SINKS WITHOUT HOT WATER: MEAT DEPARTMENT, BAKERY, PRODUCE, AND HOT FOOD. ALSO NOTED 2 OUT OF 2 3 COMP SINKS IN THE MEAT DEPARTMENT WITHOUT HOT WATER. FOUND WATER TEMPERATURES RANGING FROM 50F - 90F. HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. HOT WATER WAS RESTORED TO ALL SINKS AT THE TIME OF INSPECTION.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND THE FOLLOWING HANDWASHING SINKS WITHOUT HOT WATER: MEAT DEPARTMENT, BAKERY, PRODUCE, AND HOT FOOD. ALSO NOTED 2 OUT OF 2 3 COMP SINKS IN THE MEAT DEPARTMENT WITHOUT HOT WATER. FOUND WATER TEMPERATURES RANGING FROM 50F - 90F. HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. HOT WATER WAS RESTORED TO ALL SINKS AT THE TIME OF INSPECTION.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
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