PASS W/ CONDITIONS
Risk 1 (High)
JEWEL FOOD STORE #3470 Gets Conditional Pass on Health Inspection - Chicago Grocery store
January 13, 2021
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 13, 2021. 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 #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMPERATURE TRAY MACHINE NOT MAINTAINED, HOT WATER TEMPERATURE AT 134.4 F AT TRAY SURFACE LEVEL AS MEASURED BY USING A WATERPROOF THERMOMETER AND HEAT STRIPS. INSTRUCTED MANAGER HIGH TEMPERATURE TRAY MACHINE HOT WATER TEMPERATURE MUST MEASURE AT 160.0 F OR HIGHER AT TRAY SURFACE LEVEL AND ALL MULTI-USE TRAYS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED AT 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.
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 #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMPERATURE TRAY MACHINE NOT MAINTAINED, HOT WATER TEMPERATURE AT 134.4 F AT TRAY SURFACE LEVEL AS MEASURED BY USING A WATERPROOF THERMOMETER AND HEAT STRIPS. INSTRUCTED MANAGER HIGH TEMPERATURE TRAY MACHINE HOT WATER TEMPERATURE MUST MEASURE AT 160.0 F OR HIGHER AT TRAY SURFACE LEVEL AND ALL MULTI-USE TRAYS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED AT 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.
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
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