JEWEL FOOD STORE #3407 Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (B-D) OBSERVED NO HANDWASHING SINK INSTALLED AT BREAD PREP AREA IN BASEMENT. INSTRUCTED TO INSTALL HANDWASHING SINK SUPPLIED WITH HAND SOAP AND DISPOSABLE TOWELS, IN BREAD PREPARATION AREA OR RELOCATED OPERATION AT PRODUCE AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION WAS ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED WASTE PIPE ABOVE DRY FOOD STORAGE ON SHELVES IN BASEMENT AREA. SAID PIPES MUST BE ENCASED. THE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 NO BACKFLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE, INSIDE REPACKING MEAT DEPARTMENT. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN, OR TO KNOW THE LOCATION

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 PIPE UNDER THREE-COMPARTMENT SINK(MIDDLE COMPARTMENT)IS LEAKING AT MEAT DEPARTMENT. ADDITIONAL HOT WATER FLOW IS NEEDED AT THE HANDWASHING SINK IN THE SAME AREA.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 MISSING WALL TILES UNDER THREE COMPARTMENT SINK, REPLACE AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 PROTECTIVE LIGHT SHIELD BROKEN AT PRODUCE PREP AREA. REPLACE. ALSO, FOOD STAIN AT LIGHT SHIELD AT SAME AREA.CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 PROTECTIVE LIGHT SHIELD BROKEN AT PRODUCE PREP AREA. REPLACE. ALSO, FOOD STAIN AT LIGHT SHIELD AT SAME AREA.CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.