FAIL
Risk 1 (High)
JEWEL FOOD STORE # 3345 Fails Health Inspection - Chicago Grocery store
September 23, 2019
Complaint
License #1142451
5
Total Violations
3
Critical
1
Major
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
5
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: FOUND CHICKEN PILLED HIGH IN DELI STEAM TABLE/DISPLAY CASE AT 110F. ALL HOT FOOD HOLDING MUST BE HELD AT 135F OR ABOVE AT ALL TIMES.4LBS OF CHICKEN FOOD DISGARDED AT $100. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TILAPIA STORE DIN SEAFOOD DISPLAY COOLER AT 48.3F AT TIME OF INSPECTION. ALL COLD HOLDING FOOD MUST MAINTAIN A TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-42-090. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO THERMOMETER INSIDE THE FOLLOWING WALK IN COOLER: DAIRY, MEAT AND DELI. LOCATED ON BOTH FIRST AND SECOND FLOOR.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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