JEWEL FOOD STORE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND PREP TABLES AS NEEDED AND REMOVE GREASE AND OTHER FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER SHELVING UNITS ON SALES FLOOR AND ALSO UNDER HEAVY EQUIPMENT IN ALL PREP AREAS. REMOVE WATER FROM FLOORS IN BASEMENT RAW MEAT WALK IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: T 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. MUST REPAIR BROKEN URINAL IN MENS EMPLOYEE WASHROOM. MUST REPAIR LEAK UNDER REACH IN WINE COOLER ON 2ND FLOOR. FAUCET AT DELI/BAKERY 3 COMPARTMENT SINK IS LEAKING HEAVILY. MUST REPAIR FAUCET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE ITEMS IN BAKERY AREA AND IN BASEMENT PRODUCE PREP AREA. MUST REMOVE UNUSED EQUIPMENT AND STORE ALL ITEMS 6 INCHES OFF FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTEERIOR AND EXTERIOR OF FRYERS IN DELI.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN BAKERY, DELI AND FRESH MEAT SECTION UNDERNEATH, ALONG SIDE AND BEHIND ALL HEAVY COOLERS AND OTHER EQUIPMENT. REMOVE WATER FROM FLOORS IN MEAT WALK IN COOLER IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPLACE ANY STAINED CEILING TILES OVER SALES FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR SLOW DRAIN AT EXPOSED HAND BOWL IN PRODUCE PREP AREA IN BASEMENT.