PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3368 Gets Conditional Pass on Health Inspection - Chicago Grocery store
December 2, 2014
Complaint
License #1226337
4
Total Violations
1
Critical
2
Major
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on December 2, 2014. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF ASSORTED CHICKEN AT THE HOT HOLDING AREA OF THE PREP AREA TO BE IMPROPER:- CHICKEN STRIPS 101.4F, HONEY CHICKEN 102F,BAKED CHICKEN 94.2F AND FRIED CHICKEN 98.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 67 LBS OF PRODUCTS WORTH $372.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES AND DIRTY SHELVES INSIDE DAIRY WALK IN COOLER OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED HEAVY FOOD SPILLS AND DIRT INSIDE STORAGE CABINET AT THE PREP AREA OF THE FIRST FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN ALL COOKING UNITS EQUIPMENT ESPECIALLY AT THE PREP AREA OF SAME.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED HEAVY FOOD SPILLS AND DIRT INSIDE STORAGE CABINET AT THE PREP AREA OF THE FIRST FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN ALL COOKING UNITS EQUIPMENT ESPECIALLY AT THE PREP AREA OF SAME.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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