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Jewel Food Store #3234

March 28, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings3
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED BAKERY DISPLAY CASE HOLDING IMPROPER AMBIENT TEMPERATURE AT TOP SHELF OF 55-62 DEGREES F, WHILE POTENTIALLY HAZARDOUS FOODS (CHEESE CAKES, FRUIT CAKES) STORED INSIDE. INSTRUCTED THAT COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED ON THE TOP SHELF OF THE BAKERY DISPLAY COOLER AT IMPROPER TEMPERATURES. NOTED CHEESECAKE AT 58 DEGREES F AND FRUITCAKES MADE WITH CUSTARD AND WHIP CREAM AT 56 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $20. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED RUST SPOTS ON EXTRUDER ADAPTERS IN MEAT DEPARTMENT. INSTRUCTED TO RESURFACE OR REPLACE ADAPTERS SO THEY ARE SMOOTH, EASILY CLEANABLE, AND FREE OF COURSE SPOTS.
code 32

What changed since the previous inspection?

Compared with Pass on June 6, 2017: 3 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.