JEWEL FOOD STORE #3455 Passes Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED A HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE 2ND FLR. EMPLOYEE BREAK ROOM HALLWAY WITH AN ATTACHED DRINKING FOUNTAIN ON THE SAME SINK. INSTRUCTED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. MUST REMOVE THE DRINKING FOUNTAIN OR REMOVE THE SOAP/PAPER TOWELS AND ALLOW FOR A MULTI PURPOSE DRINKING FOUNTAIN.

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.

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

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE MEAT PREP AREAS.

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.