JEWEL FOOD STORE #3349 Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY AREA

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO PREP TABLE IN BAKERY PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST CLEAN FOOD DEBRIS FROM MEAT PREP AREA-GRINDER,SAW MACHINE,CUBER,UNDER SIDES OF PREP TABLES.FISH DEPT.-SPRAYER AT 3- COMP SINK.BAKERY-SHELVING UNITS,PREP TABLES.BAKERY WALK IN COOLER-SHELVING UNITS AND FANGUARD COVERS.DELI WALK IN COOLER-FAN GUARD COVERS.PRODUCE WALK IN COOLER & PREP AREA -PREP TABLES,FAN GUARD COVERS AND SHELVING UNITS,DAIRY WALK IN COOLER -FAN GUARD COVERS AND CARTS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER ,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,WALK IN COOLERS AND FREEZERS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST REPAIR OR REPLACE MEAT WALK IN COOLER -WALL BASES DAMAGED,BAKERY-HOLE IN WALL UNDER HAND SINK AROUND PIPE ,DOOR CLOSURE ON WALK IN FREEZER,DELI- UPPER CEILING AT WINDOW .MUST CLEAN FOOD DEBRI AND DUST BUILD UP FROM WALLS AND CEILINGS,FILTERS AND HOOD IN BAKERY PREP AREA,DELI-CEILINGS AND VENTS,CHICKEN WALK IN COOLER.MUST CLEAN LIGHT SHIELDS IN MEAT HOLDING WALK IN COOLER

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN MEAT HOLDING WALK IN COOLER

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: Inspector Comments: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN MEAT HOLDING WALK IN COOLER

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.