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Jewel

October 30, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings0

Failed findings

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: FOUND LIVE SMALL FLIES ON THE PREMISES. 60 IN THE CHEF'S KITCHEN, 75 IN THE PRODUCE PREP AREA (2ND FL), 9 IN BAKERY AND 5 IN THE MEAT DEPARTMENT. INSTRUCTED TO ELIMIMATE ALL SMALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
code 18
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: FOUND NO HOT WATER (59.1F)AT THE MEN'S RIGHT WASH BOWL, LEFT WASHBOWL WAS INOPERABLE-TOP OF THE FAUCET WAS MISSING AND NO HOT WATER AT THE LEFT WASHBOWL (TOTAL OF 2) IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO FIX AND MAINTAIN WASHBOWLS. SERIOUS VIOLATION 7-38-030
code 26
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1114913 DATED JULY 08, 2013: 32-MUST SAND OR REPLACE CUTTING BOARDS IN CHEF'S KITCHEN PREP AREA WITH DEEP, DARK GROOVES. 33-MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF COOLERS, CABINETS AND EXTERIOR OF COOKING EQUIPMENT IN CHEF'S KITCHEN. 34-MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS THROUGHOUT. FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN STOCK AND PREP AREAS. 38-MUST INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HANDWASHING SINK IN THE 2ND FL MEAT PREP AREA. 40-MUST PROVIDE AND CONSPICOUSLY PLACE INTERNAL THERMOMETERS INSIDE OF THE COOLERS IN CHEF'S KITCHEN. INSTRUCTED TO CORRECT AND MAINTAIN ALL.
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN AND MAINTAIN STORAGE RACKS AND INTERIOR OF COOKING EQUIPMENT IN THE CHEF'S KITCHEN AND STORAGE RACKS IN THE BAKERY AND MEAT DEPARTMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REGROUT FLOORS IN FRONT OF PREP REACH IN COOLERS (COOLERS ARE BEING USED FOR DRY STORAGE)AND COOKING EQUIPMENT IN THE CHEF'S KITCHEN PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE VENTS, WALLS AND CEILING IN CHEF'S KITCHEN, BAKERY AND MEAT PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST FIX AND MAINTAIN THE LEAK AT THE SANITIZING COMPARTMENT ON THE 3-COMP. SINK, THE P-TRAP ON THE EXPOSED HAND WASHING SINK IN THE CHEF'S KITCHEN PREP AREA AND AT THE MIXING VALVE AT THE EXPOSED HAND WASHING SINK IN THE 2ND FL MEAT PREP AREA.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST ELIMINATE CLUTTER AND ORGANIZE REAR STOCK AREAS ON THE 1ST AND 2ND FL PREP AREAS.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on August 19, 2013: 5 findings appeared for the first time. 3 findings recurred. 3 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.