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Jewel Food Store

May 19, 2010 · Pass w/ Conditions

😬mid

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

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//MGMT & I OBSERVED AIR TEMP OF WALK IN COOLER AT 48.9F-50.1F IN DELI AREA WILL PLACE HELD FOR IN SPECTION TAG ON UNIT/MUST BE KEEP 40.0F OR BELOW
code 2Priority
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.//MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS (SEAFOOD SALAD 46.5F,SARALY TURKEY 46.0F,/CHILI 112.3F NO TIME & TEMP LOG FOR FOOD ITEMS ON DISPLAY FOR PUBLIC SELF SERVICE,MGMT PROPERLY DISCAREDED FOOD ITEMS $1000.00
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL MULTI-USE UTENSILS IN DELI AREA
code 31
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.//MUST REMOVE RUSTY GREASE TRAY TOPS ON GREASE TRAPS UNDER 3COMP. SINK IN MEAT DEPT. IN REAR AREA & ICE MACHINE IN MEAT DEPT./CUTTING BOARDS IN PREP AREA STAIN & BADLY PITTED NEED TO REPLACE/NEED LIDS FOR ALL GARBAGE CANS IN ALL PREP AREA WHEN NOT IN USE/RUSTY SHELVES IN WALK IN FREEZER IN BASEMENT REPLACE OR PAINT
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.//SOME SHELVES IN COOLER,FREEZERS,DRY STORAGE NEED CLEANING
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 AROUND STOCK IN STORE,REAR STORAGE,PREP AREA NEED CLEANING ,MUST STORE ALL STOCK 6" OFF FLOORE WHEN ON DISPLAY OR IN STORAGE (JEWEL-OSCO)
code 34

What changed since the previous inspection?

Compared with Pass on January 12, 2010: 7 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.