JEWEL FOOD STORE #4043 Gets Conditional Pass on Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT WATER PER CITY CODE AT ANY OF THE SINKS, TEMPERATURES RANGED FROM 87.2F-87.9F IN ALL PREP AREAS. INSTRUCTED TO HAVE HOT WATER PER CITY CODE AT ALL TIMES. CRITICAL VIOLATION 7-38-030 JEWEL'S MAINTENANCE WAS ON THE PREMISES AND ADJUSTED THE TEMPERATURE ON THE HOT WATER TANK. HOT WATER WAS RESTORED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF DEEP FRYERS AND STORAGE RACKS IN CHEF'S KITCHEN PREP AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN PREP, REAR STORAGE AND STOCK AREAS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST REMOVE GREASE SPILLS FROM UNDER EQUIPMENT IN CHEF'S KITCHEN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAKE FLOOR SMOOTH AND EASILY CLEANABLE IN FRONT OF AND UNDER DEEP FRYERS IN CHEF'S KITCHEN PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ELIMINATE WATER AND MAINTAIN DRY FLOORS IN BASEMENT REAR AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN WALLS AND CEILING TILES IN CHEF'S KITCHEN, DAIRY WALK IN COOLER AND MEAT MARKET PREP AREAS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN WALLS AND CEILING TILES IN CHEF'S KITCHEN, DAIRY WALK IN COOLER AND MEAT MARKET PREP AREAS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.