JEWEL FOOD STORE #3443 Passes Health Inspection - Chicago Grocery store

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 BROKEN PLASTIC CONTAINERS AT MEAT/FISH DEPARTMENT NEED TO BE REPLACED. BROKEN GLASS DOOR AT HOT HOLDING UNIT(CHICKEN),MUST BE REPLACED. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON CONTAINERS USED AT MEAT DEPARTMENT. MUST BE SMOOTH AND CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-204.18 CONDENSER UNIT INSIDE THE WALK-IN COOLER AT REAR STORAGE AREA PIPE IS LEAKING, DUE TO WRAPPING AROUND PIPES ARE BROKEN. INSTRUCTED TO REPAIR.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 GREASE INSIDE DEEP FRYERS CLEAN AND MAINTAIN,(DELI DEPARTMENT)

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 LID IS NEEDED AT RECEPTACLES INSIDE WOMEN'S STAFF WASHROOM(SECOND FLOOR) AND UNISEX WASHROOM(FIRST FLOOR) FOR CUSTOMERS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 BROKEN WALL AT STORAGE AREA ABOVE THE REACH-IN COOLERS(USED FOR DELIVERY). SEAL HOLE ON WALL BEHIND THE URINAL AT STAFF SECOND FLOOR MEN'S WASHROOM.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.12 GREASE ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT.ALSO DEBRIS ON FLOOR UNDER SHELVES,ALONG BASEBOARD WALL AND CORNERS INSIDE THE WALK-IN COOLERS, AND REAR STORAGE AREA. CLEAN 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: 6-501.110 EMPLOYEES PERSONAL CLOTHING STORED ON SHELVES ON TOP BOXES AT FOOD STORAGE AREA(BY THE REACH-IN COOLERS),INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS.

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: 6-501.110 EMPLOYEES PERSONAL CLOTHING STORED ON SHELVES ON TOP BOXES AT FOOD STORAGE AREA(BY THE REACH-IN COOLERS),INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS.

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.