PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3470 Gets Conditional Pass on Health Inspection - Chicago Grocery store
May 25, 2017
Canvass
License #1382
4
Total Violations
2
Critical
1
Major
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on May 25, 2017. The inspection type was "Canvass" 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 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND NO TEMPERATURE LOG ON PREMISES FOR FRESHLY SQUEEZED CAPPED ORANGE JUICE AND OTHER JUICES, HOWEVER FOUND SAID JUICES HELD INSIDE WALK IN COOLER AND REACH IN COOLER AT 40 F AND BELOW. INSTRUCTED MANAGER ALL FRESHLY SQUEEZED AND CAPPED JUICES MUST BE LOGGED AT 40 F OR BELOW BEFORE SOLD TO PUBLIC. ESTABLISHMENT IS NOW LOGGING ORANGE JUICE AND ALL OTHER FRESHLY SQUEEZED JUICES ON PREMISES. SERIOUS VIOLATION 7-38-005(A).
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SOME HOT FOODS TIME NOT LABELED HELD INSIDE HOT HOLDING UNIT. MUST LABEL ALL HOT FOODS HELD INSIDE HOT HOLDING UNIT.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED DUST BUILD UP ON REAR OF DIARY WALK IN COOLER COMPRESSOR. MUST CLEAN AND MAINTAIN COOLER COMPRESSOR.
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: OBSERVED ACCUMULATED DUST BUILD UP ON REAR OF DIARY WALK IN COOLER COMPRESSOR. MUST CLEAN AND MAINTAIN COOLER COMPRESSOR.
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