JEWEL FOOD STORE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: STORAGE METAL RACKS WITH DUST AND MOLD LIKE BUILD-UP INSIDE MEAT WALK-IN COOLER, INTERIOR SURFACES AT BOTTOM STORAGE OF WING BAR (DISPLAY AREA) WITH DUST AND DRIED FOOD DEBRIS ACCUMULATION, INTERIOR SURFACES OF UNDER HOT HOLDING DISPLAY UNIT WITH DRIED FOOD SPILLAGE AND DUST BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE DELI WALK-IN COOLER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated/labeled in deli cooler, must date/label food items in deli cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Dairy cooler display door gasket in state of disrepair(broken), shall be repaired/replaced, missing caulk in women's bathroom sinks, shall be provided.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of display cooler door tracks, in dairy, deli departments not clean, need detailed cleaning(crevices), cooler shelving, racks in dairy cooler in milk section not clean, need detailed cleaning(crevices), linings replaced more often.cooler shelving in fresh produce section need detailed cleaning., display reach in freezer shelving need cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in walk in freezer(bsmt) under shelving/racks not clean, needs detailed cleaning(corners), floors in luch room behind cooler not clean, needs detailed cleaning. Floors in rear storage area, liquor storage areas under pallets need cleaning(detailed).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in deli prep area by 3 ompartment sink not clean, need cleaning, walls in produce prep area need cleaning, ceiling tiles that had damaged/stains in lunch room , shall be replaced/repaired.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing light shields by walk in cooler area in bsmt shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation) in walk in cooler in prep area not clean, needs detailed cleaning, exhaust vents(ventilation0 in display coolers need cleaning.

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.Non foof contact surface of walk in cooler shelving in deli walk in cooler that had rust, peeling paint, shall be repair, replaced.Cooler shelving that had rust, peeling paint, shall be repair.

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 utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of meat department, shelving, ice machine not clean need detailed cleaning(crevices),walk in cooler shelving/racks in deli walk in cooler, dairy walk in cooler, and produce walk in cooler, and coolers not clean need detailed cleaning(crevices,gaps).Bsmt., rear storage shelving need cleaning.lunch room cabinet shelving not clean need cleaning.Non food contact surfaces of cooking equipment need cleaning(crevices)in deli prep area, prep tables lower shelving in bakery, deli, and meat department need cleaning(detailed).Storage shelving by snacks, need 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 under heavy equipment, cooking equipment, storage shelving in deli prep areas need cleaning(corners). Floors in wal in cooler(dairy)needs detailed cleaning(corners).Floors in prep areas(meat, produce, and bakery )need cleaning.Floors under shelving, storage shelving, pallets in bsmt storage areas, and receiving need cleaning(corners).

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. Use dustless cleaning methods.Walls, ceiling in bakery prep areas need cleaning, walls in deli prep area need cleaning, by pressure cooker, fryer equipment, ceiling tiles in prep areas(meat department, produce department) need cleaning. Damaged, stained ceiling tiles in lunch room areas, receiving areas shall be replaced.Walls that had peeling paint, damaged, and exposed raw wood in bsmt. storage areas, receiving shall be repair. Wall in meat department by doorway that had damaged, shll be repair.

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. 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 in bakery prep area, deli prep area, meat prep area, need cleaning, light shields that were missing in bsmt. storage areas,shall be provided. light shields in receving need cleaning.

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. 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.Exhaust canopy in deli prep area had excess grease build up needs detailed cleaning. exhaust vents(ventilation in prep areas, walk in coolers, diplay coolers(produce)not clean need cleaning(detailed). exhaust vents in lunch room, storage rooms, and bathrooms need 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.Stock items must be stored six inches off of floor to prevent pest harborage.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ONE COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE MEAT DEPARTMENT (IN THE CUTTING/WALK IN COOLER AND IN THE FRONT SERVING AREA). MUST RELOCATE THE KNIFE RACK INSTALLED ON THE ONE COMPARTMENT SINK IN THE MEAT DEPARTMENT TO PREVENT POSSIBLE CONTAMINATION. MUST REPLACE THE HOT PAD OF THE HEAT WRAPPING IN THE DELI DEPT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CELAN THE FOLLOWING: THE INTERIOR OF THE MICROWAVE, THE EXTERIOR OF THE CABINET DOORS, THE EXTERIOR BOTTOM SIDE OF THE OVEN, IN THE DELI SECTION, ALL THE BOTTOM SHELVE OF THE PREP TABLE IN THE BAKERY DEPARTMENT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN IN DETAIL THE FOLLOWING, THE HOOD OF THE OVEN FOR THE CHICKEN WITH GREASE ACCUMULATED. THE CEILING AND THE LIGHT FIXTURES IN THE PRODUCE WALK IN COOLER. THE CEILING IN THE MEAT WALK IN COOLER. THE VENT INSIDE THE MEN'S WASHROOM,IN THE BASEMENT-WITH DUST BUILT UP.