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Jewel Food Store

September 22, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings4

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: OBSERVED APPROX 3-LBS OF MOLLUSCAN SHELLFISH,( MUSSELS) INSIDE DISPLAY COOLER WITH NO SHELLFISH TAGS IN PLACE FOR SALE TO PUBLIC. INSTRUCTED THAT SHELLFISH TAGS MUST STAY WITH SHELLFISH UNTIL GONE. MUSSELS WAS REMOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005B-2.
code 1Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED HOT WATER AT EXPOSED HAND WASHING SINK IN FRESH PREP AREA IN POOR REPAIR, IE VERY LOW WATER PRESSURE. MUST REPAIR HOT WATER PRESSURE FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE DELI COOLER AT IMPROPER TEMPERATURES. APPROX 9-LBS OF CRAB SALAD AT 45.8F, 4- COOKED TURKEY BREAST,( 13.0-LBS) AT IMPROPER COLD TEMPERATURES RANGING FROM 51.6F TO 55.1F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOODS REMOVED AND DISCARDED AT COST APPROX $180.00, CDI. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 3- COMPARTMENT SINK NOT SET UP IN PRODUCE PREP AREA FOR USE TO PROPERLY CLEAN FOOD EQUIPMENT AND UTENSILS. OBSERVED EMPLOYEE CLEANING FOOD EQUIPMENT,( BOWL AND FOOD EQUIPMENT AT 1ST COMPARTMENT OF 3- COMPARTMENT SINK WITHOUT WASHING, RINSING AND SANITIZING. INSTRUCTED THAT ALL FOOD EQUIPMENT AND UTENSILS MUST BE PROPERLY WASHED,RINSED AND SANITIZED WITH PROPER CONCENTRATION, CDI. CRITICAL VIOLATION 7-38-030.
code 8Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED FLOOR AREAS AROUND STORAGE PALLETS IN PRODUCE PREP AREA NOT CLEAN AND IN REAR DUMPSTER AREA INSIDE BACK STORAGE AND MEAT STORAGE AREA.MUST CLEAN AND KEEP FLOOR AREAS DRY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS NOT CLEAN AT MOP SINK AREA.MUST CLEAN/MAINTAIN. ALSO HOLE IN WALL AT SAME AREA.MUST SEAL.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OBSERVED UNCLEAN CONTAINERS BY MEAT REAR STORAGE AREA AND MOP BUCKETS STORED IN REAR STORAGE AREA./MAINTAIN. MUST CLEAN
code 41

What changed since the previous inspection?

Compared with Pass on February 15, 2017: 6 findings appeared for the first time. 1 finding 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.