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Jewel Food Store #3443

October 25, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
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: All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. All food shall be from sources approved by health authorities and safe for human consumption. FRESH SHELLFISH COMINGLED.FOUND OYSTERS STORED INSIDE DISPLAY CASE WITH A TAG THAT STATES "12 CT MED OYSTERS",HOWEVER IN THE CONTAINER WAS 24 OYSTERS;ALSO FOUND CLAMS WITH A TAG THAT STATES : 12/CT CHERRYSTONES-CLAMS,HOWEVER IN THE CONTAINER WAS A 17 CLAIMS.BOTH PRODUCTS HAD 1 SHELLFISH TAG PER CONTAINER.FOOD DISCARDED AND DENATURED 17 EACH CLAMS,24 AECH OYSTERS;VALUE 40.49.CRITICAL VIOLATION:7-38-005(B) H000075235-15
code 1Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK IN MEAT/FISH DEPARTMENT NOT MAINTAINED.FOUND EXPOSED HAND SINK NOT HAVING RUNNING HOT WATER.PRESENT TEMP OF 61F TO 63F.INSTRUCTED TO USE THE EXPOSED HAND SINK INSIDE THE REPACKING MEAT AREA.TAGGED SINK,INSTRUCTED TO FAX A LETTER WHEN HOT WATER IS PROVIDED.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-030 H000075236-16
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND 7 CASES OF DELIVERED CUT LETTUCE(SPRING MIX,SPRING MIX/BABY SPINACH,ETC) STORED IN PRODUCE RECEIVING AREA AT IMPROPER TEMPERATURE(FROM 46.2F,- 46.8F- 53.7F-54.8F,ALWAY TO 63F).EACH BOXES OF THE LETTUCES STATES THE TEMPERATURE TO KEEP PRODUCT "KEEP REFRIGERATED @34 AT ALL TIMES,MAXIMUM 40F".FOOD DISCARDED AND DENATURED 42 PACKAGES,TOTAL VALUE 130.18.MUST KEEP COLD FOOD 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) H000075235-15
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS(GREASE BUILD-UP) AT DELI DEPARTMENT.ORGANIZE AND CLEAN SHELF IN PRODUCE REPACKING AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR THROUGHOUT THE BAKERY AREA, SPECIALLY UNDER THE DISH MACHINE AND ALONG THE NORTH-EAST SIDE FLOOR.OBSERVED SOAP SUDS ON FLOOR UNDER THE 3 COMPARTMENT SINK IN DELI DEPARTMENT,INSTRUCTED TO REMOVE AND KEEP AREA DRY,IF NEEDED CONTACT A PLUMBER.
code 34

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 13, 2011: 2 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.