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Jewel Food Store #3376

March 23, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: NOTED THE REACH IN COOLER IN THE JUICE BAR AT 50 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 5LBS OF POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING BETWEEN 49-55 DEGREES F. NOTED 1LB OF PEPPERONI AT 55 DEGREES F, 3LBS OF SAUSAGE AT 52 DEGREES F AND 1 LB OF SHREDDED CHEESE AT 49 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: SNEEZE GUARD BROKEN AT UNUSED PORTION OF THE SALAD BAR. MUST REPAIR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE LARGE REACH IN COOLER IN THE PREPARED FOODS PREP AREA. MUST DETAIL CLEAN THE EXTERIOR OF THE FISH DISPLAY CASE. MUST DETAIL CLEAN THE TOILET IN THE WOMENS EMPLOYEE WASHROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS UNDER STORAGE SHELVES, IN WALK IN COOLERS AND FREEZERS AND IN THE FISH PREP AREA AS NEEDED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN THE CEILING TILES AND LIGHT SHIELDS ABOVE THE THREE COMPARTMENT SINK IN THE PREPARED FOODS PREP AREA. MUST ALSO DETAIL CLEAN THE VENT COVERS ABOVE THE OVENS IN THE BAKERY. MUST REMOVE DUST BUILD UP.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL A HAND SINK IN THE CHEESE PREP AREA ON THE SALES FLOOR OR RELOCATE PREP TO AN AREA NEAR A HAND WASHING SINK. MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BASEMENT PRODUCE PREP AREA.
code 38

What changed since the previous inspection?

Compared with Pass on November 26, 2014: 6 findings appeared for the first time. 1 finding recurred.

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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.