DEVON MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 25 COOKED CHICKENS AND 16 BAGS OF STORE MADE PORK TAMALES AT TEMPERATURES RANGING FROM 120.4 - 123.6 DEGREES F IN WARMER IN REAR OF PREMISES. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 25 LBS, VALUE $150. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. WARMING UNIT WAS TURNED UP AND CAN MAINTAIN PROPER HOLDING TEMPERATURE OF 140 DEGREES F OR BELOW. CITATION #63790-18 COURT DATE 12.23.10, 400 W SUPERIOR, ROOM 112, 10 AM.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

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. REPAIR GAP IN WALLS BEHIND PREP TABLES IN REFRIGERATED MEAT PREP AREA AND DAMAGE TO WALL NEAR PREP TABLE LEVEL. PROVIDE SHELVING FOR BOXES STORED ABOVE THE FISH PREP AREA TO STORE BOXES AT LEAST 6" OFF FLOOR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPAIR/REPLACE MISSING OR DAMAGED LIGHT SHIELDS IN PRODUCE AREA, DAIRY DISPAY COOLERS AND THROUGHOUT PREMISES AS NEEDED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

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. PROVIDE A 2" AIR GAP BETWEEN PIPES AND FLOOR DRAIN FOR 3 COMPARTMENT SINK IN DELI AREA. REPAIR LEAKS FROM FAUCETS IN REAR FISH AND BEEF DEPARTMENT SINKS. REPAIR BROKEN HANDSINK IN MEAT SECTION. USABLE SINK PROPER DISTANCE FROM BROKEN SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

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. PROVIDE METAL STEM THERMOMETERS FOR DELI AREA AND THROUGHOUT PREMISES AS NEEDED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

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. PROVIDE METAL STEM THERMOMETERS FOR DELI AREA AND THROUGHOUT PREMISES AS NEEDED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.