JEWEL FOOD STORE #3376

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 CLEAN PANINI MACHINE AT BAKERY TO REMOVE ENCRUSTED FOOD DEBRIS AND GREASE AS WELL AS THE KNIFE RACK.MUST DEFROST CHICKEN FREEZER NEXT TO FRYERS IN THE BAKERY AREA. MUST CLEAN EXHAUST HOOD AND FILTERS AT CHICKEN GRILLING AND FRYING AREA.

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 CLEAN AND SANITIZE FLOORS AT PROOFER IN THE BAKERY AREA,INSIDE ALL COOLERS AND FREEZERS AS WELL AS IN THE BASEMENT PRODUCE STORAGE AREAS.MUST CLEAN FLOOR DRAINS IN SAME AREA AS STATED ABOVE.

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 CLEAN AND SANITIZE WALLS AT BAKERY AND DELI AREA TO REMOVE FOOD SPLASHES AND DEBRI OFF WALL.

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 LEAKY PIPE UNDER MIDDLE COMPARTMENT OF 3COMP SINK AT BAKERY AREA.

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. THE DELI/KITCHEN EXPOSED HANDSINKS ARE DIRTY AND NEED TO BE SCRUBBED CLEAN.

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. THE FISH DEPARTMENT ICE MACHINE HAS SOME BUILDUP AROUND THE INTERIOR CHUTE AREA AND THE DELI SANDWICH PREP COOLER INTERIOR IS DIRTY. WASH, RINSE, SANITIZE AND MAINTAIN THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY.

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. THE FLOORS HAVE SOME DUST AND DEBRIS UNDER THE SALES FLOOR SHELVES, BAKERY AND FRYER PREP AREAS. CLEAN THE FLOORS IN DETAIL.

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. DUST IS BUILDING UP ON THE CEILINGS AND VENTS ABOVE THE GRILL AND FISH PREPARATION AREAS; CLEAN OFF AND MAINTAIN SAID AREAS.

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. A CAN OF "EASY OFF" OVEN CLEANER WAS FOUND ON THE SAME SHELF AS THE CAKE CONTAINERS IN THE BAKE SHOP, CAN MOVED OVER TO THE CLEANING SUPPLY AREA AT THIS TIME. THE LOWER LEVEL MOP AREA IS DIRTY AND NEEDS A DETAILED CLEANING.