JEWEL FOOD STORE #3139

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.LEAKY PIPE UNDER GREASE TRAP,AND MIDDLE COMPARTMENT OF 3-COMP SINK IN MEAT PROCESSING.MUST REPAIR. ALSO REPAIR RUSTY GREASE TRAP AT 3- COMP SINK IN MEAT PROCEESING PREP AND BAKERY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.NO THERMOMETER INSIDE WALK IN COOLER IN DAIRY,DELI. MUST INSTALL.

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 AND MAINTAIN THE FOLLOWING: EXTERIOR OF ALL GREASE TRAPS, FAN COVERS IN ALL COOLERS AND RUBBER GASKETS ON PREP REACH-IN COOLERS.

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 AND MAINTAIN ALL FLOOR DRAINS, FLOORS IN ALL STORAGE AREAS AND ELEVATE ALL STOCK ITEMS ELEVATED 6" OFF THE FLOOR.

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. MUST REMOVE MOLD ON BASEMENT CEILING, REPLACE ALL MISSING AND WATER STAINED CEILING TILES AND CLEAN ALL CEILING VENTS THROUGHOUT-REMOVE EXCESIVE DUST/DIRT BUILD-UP.

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 REMOVE CLUTTER AND ORGANIZE ALL OTHERS IN BASEMENT TO PREVENT POTENTIAL PEST HARBORAGING.