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JEWEL FOOD STORE #3210

1210 N CLARK ST, CHICAGO, IL 60610 · Grocery Store

Inspection summary

JEWEL FOOD STORE #3210 has been inspected 14 times by Chicago Department of Public Health since January 25, 2010. The most recent inspection, on November 27, 2015, found no infractions.

1 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 1, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 34 times across 13 separate inspections, most recently on April 2, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 9 separate inspections, most recently on March 3, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DIRT,DEBRIS AND FOOD PARTICLES IN THE FOLLOWING AREAS: RAIL OF DISPLAY PREP COOLERS THROUGH OUT,SHELVES AT THE DISPLAY COOLER AND MEAT SLICERS AT THE DELI PREP COUNTER.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN AND MAINTAIN VENTS ALONG ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION AND INSIDE DAIRY WALK IN COOLER
  3. Complaint Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DIRT,DEBRIS AND FOOD PARTICLES IN THE FOLLOWING AREAS: RAIL OF DISPLAY PREP COOLERS THROUGH OUT,SHELVES AT THE DISPLAY COOLER AND MEAT SLICERS AT THE DELI PREP COUNTER.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN AND MAINTAIN VENTS ALONG ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION AND INSIDE DAIRY WALK IN COOLER
  4. Complaint Re-Inspection

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER THROUGH OUT THE DELI AND BAKERY DEPARTMENTS AT THE HAND WASH SINKS AND 3 COMPARTMENT SINKS. TEMPERATURE OF WATER WAS 40.4F AT THE HAND WASH SINK AND 41.5F AT THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DIRT,DEBRIS AND FOOD PARTICLES IN THE FOLLOWING AREAS: RAIL OF DISPLAY PREP COOLERS THROUGH OUT,SHELVES AT THE DISPLAY COOLER AND MEAT SLICERS AT THE DELI PREP COUNTER.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE COMPARTMENT SINK OF DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN.MUST ALSO CLEAN AND MAINTAIN VENTS ALONG ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION AND INSIDE DAIRY WALK IN COOLER
  5. Complaint

    6 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER AT THE MEAT PREP WALK IN COOLER AND BAKERY PREP AREA; ALL AT THE BASEMENT FOOD PREP/STORAGE. TEMPERATURES OF WATER MEAT COOLER-HAND WASH SINK 77.6F AND 3 COMPARTMENT SINK 74.5, BAKERY PREP HAND WASH SINK 74.6F AND 3 COMPARTMENT SINK 75.2F. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL SINKS. CITATION ISSUED FOR VIOLATION #7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO PAPER TOWEL AT THE HAND WASH SINK BY THE 1 COMPARTMENT SINK AT THE DELI MEAT PREP AREA. MANAGER IMMEDIATELY HAD EMPLOYEE PUT PAPER TOWEL AT SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 25 FLYING INSECTS ON WALLS CEILING AND BOXES AT THE DELI PREP AREA ON THE FIRST FLOOR AND AT THE BASEMENT PREP AREA BY THE 3 COMPARTMENT SINK (PRODUCE PREP AREA). INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DIRT,DEBRIS AND FOOD PARTICLES IN THE FOLLOWING AREAS: RAIL OF DISPLAY PREP COOLERS THROUGH OUT,SHELVES AT THE DISPLAY COOLER AND MEAT SLICERS AT THE DELI PREP COUNTER.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED GREASE ON FLOOR UNDERNEATH DEEP FRYERS AT THE DELI COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY INSIDE THE WALK IN COOLERS AND FLOORS BETWEEN COOLERS AT THE FLOOR OF DAIRY AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE COMPARTMENT SINK OF DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN.MUST ALSO CLEAN AND MAINTAIN VENTS ALONG ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION AND INSIDE DAIRY WALK IN COOLER.
  6. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE CEILING TILES AND WALLS ABOVE THE DELI AREA WITH EXCESSIVE DUST.
  7. Complaint

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE HIGH TEMPERATURE DISHMACHINE IN THE DELI AREA IMPROPERLY MAINTAINED. A FINAL RINSE TEMPERATURE OF 140F WAS OBSERVED AT THE HIGH TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACKING UP FROM THE FLOOR DRAINS IN THE PRODUCE WALK-IN COOLER AND THE MEAT WALK-IN COOLER IN THE BASEMENT. STANDING WASTE WATER WAS OBSERVED AROUND THE FLOOR DRAINS IN BOTH OF THESE AREAS. MANAGEMENT INSTRUCTED TO CLEAR OUT THE FLOOR DRAINS SO THAT THE WASTE WATER DOES NOT BACK UP AND THAT THEY DRAIN PROPERLY. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE PRODUCE PREP AREA IN THE BASEMENT. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1401500 ON 2/25/14 NOT CORRECTED: 35/01 - SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE POULTRY WALK-IN COOLER. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE PREP TABLES IN THE BAKERY PREP AREAS IN THE 1ST FLOOR AND BASEMENT, 3 COMPARTMENT SINK IN THE MEAT CUTTING ROOM, INTERIOR OF THE BAKERY PREP AREA MICROWAVE, PREP TABLES AND SLICERS IN THE DELI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE BASEMENT FLOOR DRAINS TO REMOVE EXCESS FOOD DEBRIS. DETAIL CLEAN THE FLOOR OF THE BASEMENT ICE CREAM FREEZER, FLOOR OF BAKERY PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE CEILING TILES IN THE 1ST FLOOR BAKERY PREP AREA WITH EXCESSIVE DUST.
  8. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR AND EXTERIOR OF THE BAKERY MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE DELI PREP AREA BEHIND THE DEEP FRYERS AND ROTISSERIE OVEN, AND THE FLOOR IN THE BAKERY UNDER THE PREP TABLES. REMOVE THE CARDBOARD FLATS FROM THE FLOOR IN THE BASEMENT BAKERY PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING IN THE POULTRY WALK-IN COOLER.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RECULK BACK OF HAND SINK TO THE WALL IN WOMEN/CUSTOMER BATHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF WALK IN FREEZER. MUST REMOVE ICE BUILD UP AND REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING IN THE BASEMENT STORAGE AREAS TO REMOVE DEBRIS AND SPILLS. ALSO REMOVE WATER FROM FLOORS AND KEEP DRY AS POSSIBLE IN BASEMENT FRESH MEAT PREP COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A HOLE IN THE WALL UNDER THE EXPOSE HAND SINK IN THE FRESH MEAT PREP COOLER. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED A FEW LIGHT SHIELDS MISSING INSIDE PRODUCE WALK IN COOLER. MUST REPLACE AND MAINTAIN.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS OF COOLER DOORS AT THE DAIRY COOLERS ARE RIPPED & IN POOR REPAIR, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • AIR VENTS OF THE DISPLAY FREEZER FOR BAKED GOODS & THE CONDENSERS FANS OF WALK-IN COOLERS MUST BE FREE OF DUST BUILD-UP ALSO, MUST KEEP CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS THRU-OUT FRONT PREP STATIONS NEED DETAILED CLEANING, MUST MAINTAIN. AREAS ALONG WALLBASES UNDER SINKS MUST BE KEPT CLEAN & MONITORED ALSO.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY CEILING AROUND VENTS MUST BE KEPT CLEAN, ESPECIALLY AROUND WALK-IN COOLER FAN GUARDS. WALLS AROUND PREP STATIONS AT THE DELI SECTION MUST BE FREE OF DEBRIS OR STAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAK AT THE BASE OF A HOSE FOR FLOOR CLEANING THE FOOD CASES AT THE MEAT STATION, MUST FIX.
  11. Complaint

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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.//OBSERVED DIRTY PANS MIXED WITH CLEAN ON STORAGE SHELVES IN DELI AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & PREP TABLE IN DELI AREA/BETWEEN 3COMP. SINK & EXPOSED HAND BOWL IN PRODUCE AREA/NEED LIDS ON ALL GARBAGE CANES IN PREP AREA WHEN NOT IN USE THROUGHOUT STORE/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN MEAT PREP AREA/MUST REMOVE RUSTY SHELVES & FRAMES IN WALK IN COOLER FOR MEAT PREP IN BASEMENT AREA OR PAINT OR REFINISH METAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS & DRY STORAGE NEED CLEANING./MUST REMOVE ALL CONDENSATION FROM UNDER COOLER FAN UNITS IN MEAT PREP AREA IN CEILING AREA OVER UNPROTECTED FOOD ITEMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE OR ON DISPLAY IN STORE 1ST,2ND FLOOR & BASEMENT AREA,NEED TO CLEAN UNDER & AROUND STOCK ,EQUPMENT IN STORE & STOCK ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.//MUST REPAIR FAUCET IN DELI AREA ON 3COMP. SINK LEAKING WATER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT TO HAVE ALL FOOD HANDLERS TO PROPERLY WEAR HAIR RESTRAINTS IN FOOD PREP AREA
  12. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE REPORT FROM 6-2-10.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR OF TOILET BOWLS IN MENS EMPLOYEE AND CUSTOMER WASHROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT FROM 6-2-10.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT FROM 6-2-10.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT FROM 6-2-10.
  13. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.
  14. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE ANY STAINED CEILING TILES OVER SALES FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.

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