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Jewel Food Store #3442

July 9, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings3

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: CURRENT IN USE SHELL FISH(10 EACH OYSTERS) NOT PROPERLY TAGGED. NO SHELL FISH TAG PROVIDED WITH PRODUCT(OYSTERS) THAT WAS STORED INSIDE THE WALK-IN FISH COOLER.SHELL FISH TAG MUST BE KEPT WITH CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED,UNTIL SOLD,THAN SHELL FISH TAG MUST BE KEPT FOR 90 DAYS.PRODUCTS DISCARDED AND DENATURED. 10 EACH,VALUE $12.50 CRITICAL VIOLATION: 7-38-005(B-2)
code 1Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EXPOSED HAND SINK AT FRESH JUICE PREP AREA NOT MAINTAINED.PRESENTLY HOT WATER TEMPERATURE AT 66.8F.EXPOSED HAND SINK AT BAKERY AREA(SOUTH-EAST AREA)NO HOT/ COLD RUNNING WATER PROVIDED AT SAID SINK. EXPOSED HAND SINK AT PREP PRODUCE DEPARTMENT NOT ACCESSIBLE:EMPTY BOXES,A LARGE CART WITH FOOD,BROOM AND A RED SHOVEL,ALSO AT SAME SINK NO PAPER TOWELS PROVIDED. INSTRUCTED THE FOLLOWING: A)PROVIDE HOT WATER AT EXPOSED HAND SINK AT FRESH JUICE PREP AREA,RELOCATE THE OPERATION(MOBILE FRESH ORANGE SQUEEZE MACHINE)TO PREP PRODUCE PREP AREA. B)INSTRUCTED FOR EMPLOYEE TO USE THE OTHER EXPOSED HAND SINK AT BAKERY. UPON MY REQUEST ITEMS REMOVED IN FRONT OF EXPOSED HAND SINK IN PREP PRODUCE AREA. CRITICAL VIOLATION:7-38-030
code 11Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING AND STORING MULTI USE UTENSIL INCLUDED CUTTING BOARDS,AT PRODUCE PREP AREA. SANITIZING SOLUTION MUST BE USED AT THIRD COMPARTMENT SINK AT ALL TIMES. CRITICAL VIOLATION:7-38-030
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MINERAL BUILD UP INSIDE THE ICE MACHINE AT MEAT DEPARTMENT,INSTRUCTED TO CLEAN AND MAINTAIN.BLACK SLIME AT WATER FOUNTAIN(WERE WATER IS DISPENSED),INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS DEBRIS AND FOOD STAINS INSIDE THE TWO DOOR REACH-IN COOLER BY THE SUSHI AREA AT DELI DEPARTMENT.INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS,ITEMS AND FOOD UNDER THE SHELVES THROUGH OUT THE PREMISES INCLUDED PREP AREAS(BAKERY,DELI,PRODUCE,FRESH JUICE DEPARTMENT)ALSO ALL STORAGES.MUST CLEAN ALONG BASEBOARD WALLS AND CORNERS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: HOLES ON CEILING TILE ABOVE THE DISH MACHINE,BAKERY AREA.NEED TO SEAL
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: WATER LEAKING ON FLOOR FROM HOSE,ACROSS THE DISH MACHINE AT BAKERY AREA,INSTRUCTED TO REPAIR. DRAIN PIPE UNDER THE EXPOSED HAND SINK IN PRODUCE DEPARTMENT IS LEAKING INSTRUCTED TO REPAIR
code 38

What changed since the previous inspection?

Compared with Pass on January 7, 2014: 4 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

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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.