CHICAGO, IL - JEWEL FOOD STORE #3470 received citations for health code violations during an inspection on 04/07/2023.
Located at 3570 N ELSTON AVE, the facility is part of CHICAGO's diverse food service industry. Routine inspections help maintain consistent safety standards throughout the city's dining establishments.
The inspection identified 7 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation involved hand hygiene and handwashing facilities. Inspectors documented: Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: Observed Boxes Stored on Floor Underneath Three Compartment Sink in Produce Prep Dishwashing Area. Instructed Food and Non Food Items Must Be Stored Six Inches Off the Floor for Easy Access and Cleaning. Milk Crates Can Not Be Used for Storage.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The second violation involved hand hygiene and handwashing facilities. Inspectors documented: Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: Instructed Manager to Descale Interior Surfaces of Dish Machine in the Bakery Prep/dish Washing Area. Instructed Manager to Clean and Maintain.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The third violation related to food safety requirements. Inspectors documented: Plumbing Installed. Non-compliance with safety standards may create conditions that compromise food safety.
The fourth violation related to hand hygiene and handwashing facilities. Inspectors documented: Proper Backflow Devices - Comments: Instructed to Repair and Maintain Loose Faucet on Handsink Upstairs in Employee Breakroom.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The fifth violation related to food safety requirements. Inspectors documented: Plumbing Installed. Violations of health codes can increase the risk of foodborne illness.
The sixth violation concerned hand hygiene and handwashing facilities. Inspectors documented: Proper Backflow Devices - Comments: Observed Faucet Sprayer on Three Compartment Sink Leaking Heavily When Turned on Instructed to Repair and Maintain.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The seventh violation related to sanitation and cleanliness. Inspectors documented: Toilet Facilities: Properly Constructed, Supplied, & Cleaned - Comments: Observed No Covered Receptables in Women's Cu. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/07/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED HEAVY DIRT ACCUMULATION AND STANDING WATER ON FLOOR AROUND AND UNDERNEATH THE OUTSIDE GREASE CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED GREASE BUILD UP ON FLOOR UNDERNEATH THE COOKING STOVE AND FRYER AND ALONG WALL BASE AT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED STAINED CEILING TILES ON CEILING ABOVE THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: A BACK FLOW PREVENTION DEVICE COULD NOT BE LOCATED ON THE WATER INTAKE LINE OF THE ICE MACHINE LOCATED IN THE BUTCHER AREA. INSTALL AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER IN BACK STORAGE ROOMS AND COOKING AREA. REMOVE ALL UNECESSARY ITEMS AND MAINTAIN PREMISES.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES STORED ON FLOOR UNDERNEATH THREE COMPARTMENT SINK IN PRODUCE PREP DISHWASHING AREA. INSTRUCTED FOOD AND NON FOOD ITEMS MUST BE STORED SIX INCHES OFF THE FLOOR FOR EASY ACCESS AND CLEANING. MILK CRATES CAN NOT BE USED FOR STORAGE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED MANAGER TO DESCALE INTERIOR SURFACES OF DISH MACHINE IN THE BAKERY PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: INSTRUCTED TO REPAIR AND MAINTAIN LOOSE FAUCET ON HANDSINK UPSTAIRS IN EMPLOYEE BREAKROOM.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FAUCET SPRAYER ON THREE COMPARTMENT SINK LEAKING HEAVILY WHEN TURNED ON INSTRUCTED TO REPAIR AND MAINTAIN.; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTABLES IN WOMEN'S CUSTOMER WASHROOM LOCATED ON THE FIRST FLOOR AND WOMEN'S EMPLOYEE WASHROOM LOCATED ON THE SECOND FLOOR ON INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SOME LITTER UNDERNEATH AND AROUND GARBAGE COMPACTOR IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REGROUT FLOOR TILES WITH DEEP SEAMS IN FRONT OF DISH MACHINE IN BAKERY PREP AND BEHIND THE DELI PREP AREA BY THE THREE COMPARTMENT SINK.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED PEELING PAINT ON LIGHT FIXTURE ON CEILING IN DELI PREP AREA, INSTRUCTED TO REMOVE AND MAINTAIN. INSTRUCTED TO CLEAN CEILING AND EXHAUST WITH DUST ACCUMULATION ABOVE BAKERY PREP AREA. INSTRUCTED TO REPLACE MISSING WALL VENT COVER NEXT TO DOORS OF THE WALKIN DELI COOLER.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR DRAIN IN DELI PREP AREA WITH BUILDUP INSIDE FLOOR DRAIN, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED RUST ON WALL IN MEAT PREP ROOM ABOVE THREE COMPARTMENT SINK, INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNNECCESSARY ITEMS STORED ON TOP OF PROOFER, IN BAKERY AREA. INSTRUCTED MANAGER TO REMOVE, CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LIGHT SHIELDS IN SEAFOOD WALKIN COOLER WITH MOLDLIKE BUILDUP INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED LIGHT SHIELD IN CUSTOMER WOMEN'S WASHROOM ON FIRST FLOOR WITH BUILDUP AND A DEAD INSECT INSIDE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS IN MEAT ROOM WALKIN COOLER AND MEAT ROOM WALKIN FREZER..
The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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