PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE # 3345 Gets Conditional Pass on Health Inspection - Chicago Grocery store
June 27, 2023
Complaint
License #1142451
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED ABOUT 20 LBS OF COOKED CHICKEN AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN A HOT HOLDING UNIT IN THE PREPARED FOODS PREP AREA; OBSERVED ABOUT 20 LBS OF CHICKEN WINGS RANGING FROM 109F-121F DURING THE INSPECTION. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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: 3-501.16(A:2,&B) OBSERVED ABOUT 50 LBS OF HUMMUS AT INADEQUATE COLD HOLDING TEMPERATURES RANGING FROM 48F-50.5F INSIDE OF A COLD HOLDING UNIT LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOOD AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION ABOVE.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED ABOUT 50 LBS OF HUMMUS AT INADEQUATE COLD HOLDING TEMPERATURES RANGING FROM 48F-50.5F INSIDE OF A COLD HOLDING UNIT LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOOD AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION ABOVE.
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)
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