Restaurant: Jewel Food Store #3455
Address: 4355 N Sheridan Rd,
Chicago,
IL60613
Type: Grocery Store
Total inspections: 2
Last inspection: Mar 14, 2011
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITIZE SOLUTION USED AT 3 COMPARTMENT SINK IN DELI DEPARTMENT, AUTOMATIC SANITIZER DISPENSER NOT WORKING,ALSO DISH MACHINE IS OUT OF ORDER. PERSONALLY SET UP 3 COMPARTMENT SINK(WASH,RINSE AND SANITIZING,100PPM).INSTRUCTED TO USE 3 COMPARTMENT SINK UNTIL SANITIZER DISPENSER IS WORKING.CRITICAL VIOLATION:7-38-030 H000062887 When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.CUSTOMER'S WASHROOMS NOT MAINTAINED,NO HOT WATER PROVIDED AT WASH BOWLS(WATER TEMP OF 68.5F), ALSO NO HOT WATER PROVIDED AT EXPOSED HAND SINK IN FISH DEPARTMENT,(WATER TEMP. OF 66.2F,AND 67.6F),INSTRUCTED TO USE MEAT DEPARTMENT EXPOSED HAND SINK.SERIOUS VIOLATION:7-38-030 H000062887-15. PLUMBER ON PREMISES HOT WATER PROVIDED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND DRAIN BOARD AT 3 COMPARTMENT SINK,IN DELI DEPARTMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN UNDER CONVEYOR BELT IN REAR STORAGE AREA(BROKEN JARS,ENCRUST FOOD DEBRIS ETC.).DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY STORAGE AREAS UNDER THE SHELVES, ALONG BASEBOARD WALLS,AND CORNERS,EXCESS OF FOOD AND DEBRIS BUILD-UP. WALK-IN COOLERS AND FREEZERS FLOOR NEEDS CLEAN(DEBRIS BUILD-UP). Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD ABOVE THE DELI COUNTER(ENCRUSTED FLIES ON IT) All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROPERLY REMOVE WASTE OIL FROM WALK-IN COOLER(RAW CHICKEN DEPARTMENT),KEEP CONTAINERS LID CLOSED,PROVIDE WASTE OIL CONTAINERS OR OTHER WAYS TO DISCARD OIL.DO NOT THROW IT IN REGULAR GARBAGE CONTAINERS. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. 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.VENTILATION IS NEEDED IN BOTH CUSTOMER'S WASHROOM.FIX LOOSE NECK FAUCET AT 2 COMPARTMENT SINK IN RAW CHICKEN DEPARTMENT .
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND OVAL DISPLAY COOLER IN SERVING AREA AT IMPROPER TEMPERATURE,PRESENT TEMP OF48.3F TO 50.5F.UNIT MUST MAINTAIN TEMP OF 40F AND ABOVE.TAGGED UNIT 'HELD FOR INSPECTION' DO NOT USE .POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT:VARIOUS KIND OF CHEESE AND VARIOUS KIND OF SUSHI. CRITICAL VIOLATION:7-38-005(A)HOOOO72090-11 TECHNICIAN WAS CALLED,ON PREMISES TO REPAIR UNIT.UNIT REPAIRED,PRESENT TEMP OF 40.2F INSTRUCTED TO USE UNIT. All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:VARIOUS KIND OF SUSHI AT TEMP OF 46.2F TO 46.7F; VARIOUS KIND OF CHEESE AT TEMP OF 49.6F TO 50F; VARIOUS KIND OF TRAYS FILLED WITH LUNCH MEAT AT TEMP OF 46.5F TO 47F.FOOD DISCARDED AND DENATURED.POUNDS 187, VALUE $1048 NO PROOF OF TIME AND TEMPERATURE PROVIDED. CRITICAL VIOATION:7-38-005(A) HOOOO72090-11 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN UNUSED DISHMACHINE IN DELI DEPARTMENT(DEBRIS INSIDE AND OUTSIDE). PROVIDE A SPLASHQUARD BETWEEN THE PREP TABLE AND EXPOSED HAND SINK,IN MEAT DEPARTMENT. 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. ADDITIONAL WATER FLOW IS NEEDED AT EXPOSED SINK INMEAT DEPARTMENT.PROVIDE AN UNTHREAD FAUCET AT 3 COMPARTMENT SINK IN DELI DEPARTMENT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER THE SHELVES IN PRODUCE DEPARTMENT.
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