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Jewel Food Store

February 4, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings6
critical findings0

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Failed findings

Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cooler shelving that had rust, peeling paint in walk in coolers, storage shelving, shall be repair/replaced. Splash guard of counter in lunchroom in state of disrepair, shall be repair/replaced.
code 32
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. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of walk in cooler shelving, storage shelving, bakery front counter shelving, not clean need detailed cleaning(crevices).
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.Floors under cooking equipment, heavy equipment in deli prep areas need detailed cleaning, floor damaged in meat department prep area needs repairing. floors in walk in coolers, freezers, need cleaning. Floors under storage shelving, pallets in rear storage areas,bsmt., storage areas need detailed cleaning(corners).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.Ceiling tiles, walls in prep areas need cleaning, missing ceiling tiles in bakery rear prep area by dish machine, and bathrooms shall be provided.Walls that had holes peeling paint shall be repair in bsmt. rear storage areas. peeling paint in meat department prep area ceiling shall be repair.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Light shields in walk in coolers, prep- areas not clean need detailed cleaning.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.Exhaust canopy in deli prep area needs detailed cleaning. Exhaust vents(ventilation)in kitchen, prep areas, storage areas, coolers, bathrooms, and lunch room need cleaning.
code 38

What changed since the previous inspection?

Compared with Pass on November 3, 2010: 1 finding appeared for the first time. 5 findings 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.