JEWEL FOOD STORE #3477 Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINKS IN THE 1ST FLOOR CUSTOMER WASHROOMS WITH HOT WATER ABOVE 120F. BOTH WASHROOMS HAD HANDWASHING SINKS WHERE THE USER CANNOT CONTROL THE WATER TEMPERATURE. ONE OF THE SINKS HAD A HOT WATER TEMPERATURE OF 123F, AND THE OTHER WASHROOM HAND WASHING SINK HAD A HOT WATER TEMPERATURE OF 124F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HOT WATER TEMPERATURE BETWEEN 100-120F. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE EXPOSED HAND WASHING SINK IN THE BAKERY PREP AREA TO BE SLOW DRAINING. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HAND WASHING SINK SO THAT IT DRAINS PROPERLY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE EXPOSED HAND WASHING SINK IN THE BAKERY PREP AREA TO BE SLOW DRAINING. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HAND WASHING SINK SO THAT IT DRAINS PROPERLY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.