PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3470 Gets Conditional Pass on Health Inspection - Chicago Grocery store
January 8, 2019
Complaint
License #1382
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on January 8, 2019. 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE DELI AND CHEESE REACH IN COOLER -DELI MEATS HELD AT 50.1 F, CHEESE AT 47.8 F, POTATO SALAD AT 49.6 F. HOWEVER FOUND SAID DELI AND CHEESE REACH IN COOLER AMBIENT AIR TEMPERATURE AT 32.1 F. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE DELI AND CHEESE REACH IN COOLER -DELI MEATS HELD AT 50.1 F, CHEESE AT 47.8 F, POTATO SALAD AT 49.6 F. HOWEVER FOUND SAID DELI AND CHEESE REACH IN COOLER AMBIENT AIR TEMPERATURE AT 32.1 F. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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