JEWEL FOOD STORE # 3345 Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK IN THE MEAT DEPARTMENT PREP AREA. TEMPERATURE OF WATER WAS RANGING FROM 74.5F-81.3F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DOG WALKING IN PRODUCE DEPARTMENT AREA. LIVE ANIMALS ARE NOT ALLOWED IN AREAS THAT ARE USED FOR FOOD PREPARATION AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE ANIMAL. PRIORITY FOUNDATION VIOLATION 7-40-090 CITATION ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND THE THREE COMPARTMENT SINK IN THE PRODUCE PRPE AREA NOT MAINTAINED; SINK IS LEAKING ON THE PREP FLOOR AND BEEN COLLECTED WITH A BUCKET WHEN WATER FROM ONE COMPARTMENT IS DRAINED. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN INTERIOR AND EXTERIOR SURFACES OF EQUIPMENT IN PREP AREAS WHERE NEEDED AND MAINTAIN IN DELI, BAKERY, BUTCHER, SEAFOOD AND PRODUCE PREP AREAS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN INTERIOR AND EXTERIOR SURFACES OF EQUIPMENT IN PREP AREAS WHERE NEEDED AND MAINTAIN IN DELI, BAKERY, BUTCHER, SEAFOOD AND PRODUCE PREP AREAS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.