JEWELL EVENTS CATERING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN OR REPLACE WALL PANEL UNDER THREE COMP SINKS IN MAIN KITCHEN. PANEL STARTING TO MOLD FROM MOISTURE/WATER.

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.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.

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. SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.

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. DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED COOKED POTENTIALLY HAZARDOUS FOODS PESTO SOUPS,MARINARA SAUCE,CABBAGE SOUPS,CHICK PEA SOUPS IN THE PROCESS OF COOLING INSIDE THE WALK-IN-COOLER AT IMPROPER TEMPS,(NO TIME AND TEMPERATURE LOGS PROVIDED FOR MENTIONED FOODS DURING THIS INSPECTION)ALL SAID FOODS RANGING BETWEEN 56.8'F-145.9'F, ALL PRODUCT DUMPED AND DENATURED, AT A COST OF $1,113.60, AND APPROX. 58 TOTAL POUNDS, SEE ATTACHED DENATURED LIST, ATTACHED TO REPORT. CRITICAL CITATION ISSUED: 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS OF THE REAR 3 COMP SINK AREAS AND DRY STORAGE ROOMS. ALSO OBSERVED 3 LIVE ROACHES UNDER THE DISHMACHINE AREA.ALSO REAR DOOR TO PREMISES,DOOR TO REAR WALK-IN-COOLER NOT INSECT/RODENT PROOF 1/4" MODE OF ENTRY. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,RODENT PROOF SAID DOORS. SERIOUS VIOLATION 7-38-020.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 8/25/11 POSTED FOR PUBLIC VIEW DURING THIS INSPECTION.

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 THE FOOD STORAGE CONTAINERS THROUGHOUT, PREP TABLES,MANUAL CAN OPENERS AND HOUSINGS ATTACHED, INTERIOR OF ALL COOLERS AND FREEZERS, STORAGE SHELVES AND WALL SHELVES.

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.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.REMOVE ALL ICE BUILD-UP ON FLOORS INSIDE THE WALK-IN-FREEZERS.

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. WALL BEHIND THE 3 COMP SINK AREAS,DISHMACHINE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES,SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 WATER LEAKING AT PIPES BENEATH THE 3 COMP SINK AREA.

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.DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REPLACE BROKEN ICE DISPENSING UTENSIL,WASH CLOTHS MUST BE PROPERLY STORED IN A SANITIZING SOLUTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS ,SERVING ICE INSIDE ICE MACHINE NOT PROTECTED DURING STORAGE AT THE TIME OF INSPECTING. ABOVE ICE MACHINE HAS MOLDY BROW/BLACK SUBSTANCE INSIDE AND IT IS DRIPPING INTO THE ICE.CITATION ISSUED 7-38-005(a)SERIOUS INSTRUCTED TO DISCONTIUE USE OF THE ICE,DISCARD AND HAVE ICE MACHINE CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE WORK RECEIPT.ABOVE EQUIPMENT IS TAGGED.INSTRUCTED TO FAX A LETER TO FOOD PROTECTION OFFICE TO HAVE TAG REMOVED AFTER REPAIR AT 312 746-4240.CDI

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL ON DRY FOOD CONTAINERS WITH FOOD NAMES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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. INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON METAL STORAGE SHELVES IN KITCHEN,AND #3 WALK IN COOLER FLOORS.

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. INSTRUCTED TO CLEAN STAIN AND DEBRIS ON THE FOLLOWING: 3&2COMP.SINKS IN DISH MACHINE AREA,EXPOSE HAND WASH SINK AT SAME LOCATION,EXTERIORS OF DISHWASHING MACHINE,TOILET BOWLS IN BOYS AND GIRLS RESTROOMS THROUGHOUT,TABLES AT EMPLOYEE LUNCH AREA,FILTERS ON HOODS,INSIDE HOOD WALLS AND HAND WASH SINKS IN GIRLS RESTROOM.

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. INSTRUCTED TO MAINTAIN FLOORS AT DISHWASHING MACHINE AND AT 3COMP.SINK IN KITCHEN AREAS WITH STANDING WATER DRY AT ALL TIMES,REPAIR DAMAGED CEMENT FLOOR AROUND FLOOR DRAIN AT DISHMACHINE AREA. REPAIR FLOOR PAINTS PEELING THROUGHOUT REAR AREAS. MUST ELEVATE DISH RACKS AND BOXES OF PRODUCTS 6" OFF THE FLOOR AT ALL TIMES.

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. INSTRUCTED REPAIR PAINT PEELING ON WALLS AT RAER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.

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.FLOOR DRAINS IN NEED FOR DETAIL CLEANING.,

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.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS, NOT WASHING HANDS PER CITY CODE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF RODENTS THROUGH MICE DROPPINGS APPROXIMATELY 25 IN CLUTTERED TOOL ROOM,6 LIVE FLIES IN VARIOUS AREAS OF KITCHEN/STORAGE AREAS,ALSO 3 LIVE ROACHES FOUND IN REAR MULTI-USE STORAGE ROOM.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS,REMOVE STANDING WATER IN DISHWASHING AREAS,DOCK DOORS NOT INSECT/RODENT-PROOFED,PEST CONTROL CO SERVICE NOW RECCOMENDED.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE,WASTE GREASE AREAS NOT MAINTAINED,CLUTTERED LARGE AMOUNTS OF WASTE GREASE ON GROUND POTENTIAL PEST FEED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL BULK FFOD CONTAINERS THROGHOUT TO IDENTIFY PRODUCTS STORED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.WOODEN SHELVING IN STORAGE AREAS NEED REPAINTING USING A NON-TOXIC FINISH,RUSTY SHELVING IN DRY STORAGE AREAS.

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.ALL KITCHEN EQUIPMENTS THROUGHOUT THE PREMISES INTERIOR/EXTEERIOR OF COOLERS,COOKING EQUIPMENTS,SHELVINGS,TOPS/BOTTOMS OF PREP TABLES,LEGS OF EQUIPMENTS,EXTERIOR OF DISHWAHER,EXTERIOR SURFACES OF ALL 3 COMP SINK AREAS,STORAGE ROOMS,PASTRY SHELVINGS ETC ALL SAID REQUIRE A DETAIL CLEANING.

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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING THROUGHOUT INCLUDING ALL FLOOR DRAINS.

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.WALLS,CEILINGS AND ATTACHED EQUIPMENTS INSIDE WALK-IN-COOLERS REQUIRE DETAIL CLEANING,WALLS ALL ALONG DISHWASHIUNG AREAS ARE NOT SMOOTH,EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRECAL FIXTURES THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELDS THROUGHOUT NEED CLEANING,REPLACE BROKEN SHILEDS IN PASTRY ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.FOUND WATER LEAKING AT PIPE BENEATH EXPOSED HANDSINK IN DISHROOM,FOUND NO VENTILATION IN MENS TOILET ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.FOUND WASH CLOTHS NOT PROPERLY STORED IN SANITIZING SOLUTION.