Jewel Food Store #3455

February 2, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND DISPLAY CAKE COOLER AT AIR TEMP OF 48F TO 51.5F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE SAID UNIT:TIRA MI SU,CHEESE CAKE.ETC. UNITS MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD OR INSPECTION" DO NOT USE. 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: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE DISPLAY CAKE UNIT IN BAKERY. ONE SLICE OF CHEESE CAKE AT TEMP OF 51.1F;ONE 9 INCH FRUIT TART AT TEMP OF 50.9F; 2 PIECES OF TIRA MI SU TORTE AT TEMP OF 52.9F; ONE PETITE STRAWBERRY TORTE WITH CREAM CHEESE AT TEMP OF 50F; TWO PETITE CHOCO TORTE AT TEMP OF 51.8F; 4 PIECES OF SMALL TART WITH CREAM CHEESE AT TEMP OF 50.1F TO 53.1F; TWO MEDIUM TARTS WITH CREAM CHEESE AT TEMP OF 49.1F TO 51.1F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 6,VALUE 71.27. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: WE OBSERVED RAT DROPPINGS AT BAKERY AREA:6 RAT DROPPINGS UNDER STANDING THE MIXER,10 RAT DROPPINGS UNDER THE HIGH TEMP DISH MACHINE. MEAT DEPARTMENT: 5 RAT DROPPINGS BY THE SWING DOOR BETWEEN THE STORAGE AND MEAT DEPARTMENT,10 DROPPINGS BY THE SNAP-TRAP UNDER THE SHELVE OF THE SAME MENTIONED AREA, 6 RAT DROPPINGS UNDER SHELVES AT REAR STORAGE AREA.INSTRUCTED TO CLEAN AND SANITIZE MENTIONED AREAS. OUTER OPENING NOT PROTECTED. FRONT DOOR BY THE TCF BANK WITH GAPS OF 1/4" TO 1" AT BOTTOM,TOP AND BETWEEN DOORS. INSTRUCTED TO RODENT/INSECT PROOF DOORS,ALSO REMOVE DROPPINGS,CLEAN AND SANITIZE MENTIONED AREAS SERIOUS VIOLATION:7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BROKEN AND EXTREMELY GREASY FILTER ABOVE THE CONVECTION OVEN AT DELI AREA.REPLACE FILTER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ACCUMULATION OF GREASE AND DUST INSIDE THE CABINETS OF DEEP FRYERS,DELI DEPARTMENT. CLEAN AND MAINTAIN HIGH TEMP DISH MACHINE WITH EXCESS MINERAL BUILD UP ON ARMS AND PANELS OF INTERIOR UNIT.NEED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS THROUGHOUT THE PREMISES,SPECIALLY UNDER SHELVES IN SELLING AREA,BAKERY,AND DELI. REAR DRY STORAGE AREA/DELIVERY AREA,SPECIALLY CORNERS AND ALONG BASEBOARD WALL. OPEN AREA BETWEEN WALL AND FLOOR, ALSO MISSING COVING AT WALK-IN COOLER BEHIND THE MEAT REPACKING AREA. DRY STORAGE INSIDE THE REPACK WALK-IN COOLER WITH STANDING WATER AND DEBRIS,INSTRUCTED TO KEEP FLOOR DRY AND CLEAN. ELEVATE ITEMS 6" OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OPENINGS ON CEILING TILES AND AROUND PIPES,AT BAKERY,DELI DEPARTMENT,SEAL AND MAINTAIN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE SPIDER WEBS ON WALL TILES BY THE HIGH TEMP DISH MACHINE,AT BAKERY AREA AND DELI AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO EXPOSED SINK INSTALLED AT FRONT PREP/REPACKING AREA AT BAKERY AREA.INSTRUCTED TO INSTALL SAID SINK UNDER CITY PLUMBING CODE,PROVIDE SOAP AND PAPER TOWELS
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED AT BAKERY AREA,INSTRUCTED TO PROVIDE.EACH FOOD STATION MUST HAVE FOOD THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE
code 40

What changed since the previous inspection?

Compared with Pass on July 20, 2017: 9 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.