DEVON MARKET Fails 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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:VARIOUS KIND OF BREAD FILLED WITH COOKED SPINACH, CHEESE, GROUND BEEF ETC., AT TEMP OF 100.4F; 98.7F; 125F; 102.3F; 106F; 112.7F; 99.8F;STORED INSIDE THE FRONT BREAD DISPLAY CASE. ALSO FOUND COOKED GROUND BEEF STORED INSIDE COOLER IN PREP AREA AT TEMP OF 49.7F TO 48.9F.(COOLER MAINTAINS TEMP OF 41.4F).FOOD DISCARDED AND DENATURED.POUND 18, VALUE $97.86.INSTRUCTED TO PROVIDE A HOT HOLDING UNIT TO STORE HOT FOOD WHICH MUST MAINTAIN TEMPERATURE OF 140F AND ABOVE. CRITICAL VIOLATION:7-38-005(A) H000071698-15

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK IN MEAT DEPARTMENT.WE(MANAGER AND I) OBSERVED DIRTY KNIFES ENCRUSTED WITH BLOOD AND MEAT STORED IN A TRAY ON TOP THE PREP TABLE NEXT TO 3 COMPARTMENT SINK,EMPLOYEE WASHED AND RINSED THE KNIFE,NO SANITIZING SOLUTION USED,WITH THE SAME KNIFE START TO SLICE MEAT.THREE COMPARTMENT SINK NOT SET UP.MUST SET UP SINK: WASH, RINSE AND SANITIZE(100 PPM OR 200 PPM).INFORMATION GIVEN HOW TO SET UP SINK.CRITICAL VIOLATION:7-38-030 H000071698-15

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.NO SOAP PROVIDE AT EXPOSED HAND SINK IN MEAT DEPARTMENT AND KITCHEN.SOAP WAS PROVIDED IN BOTH EXPOSED HAND SINK UPON MY REQUEST.CRITICAL VIOLATION:H000071699-16

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED MICE DROOPING IN REAR AREA:ON TOP THE WALK-IN COOLER.BETWEEN THE COOLER AND HOT UNIT IN REAR STORAGE AREA.INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA.ALSO CONTACT PEST CONTROL.(APPOX.40 OR MORE DROPPINGS).NEED TO REMOVE ORANGE GLUE BOARD HANGING FROM CEILING IN SELLING AREA AND FISH DEPARTMENT .REMOVE GLUE STICKS.OUTER OPENING NOT PROTECTED,OBSERVED REAR EXIT DOOR IN PRODUCE DEPARTMENT WITH OPENING 1/2" TO 1 " GAP INSTRUCTED TO RODENT PROOF DOOR.SERIOUS VIOLATION:H000071699-16

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL COOKED FOOD(BREAD FILLED WITH VARIOUS KIND OF FILLING:SPINACH, GROUND BEEF, CHEESES ETC) MUST HAVE A LABELS WITH FOOD INGREDIENTS DATE ETC.FOR CUSTOMERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

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. KEEP FLOOR DRY IN REAR STORAGE IN MEAT DEPARTMENT,ALSO CLEAN FLOOR UNDER THE DISPLAY UNIT AT SAME AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

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 UNTHREAD FAUCET FOR THE EXPOSED HAND SINK:MEAT DEPARTMENT AND KITCHEN.

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.

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 UNTHREAD FAUCET FOR THE EXPOSED HAND SINK:MEAT DEPARTMENT AND KITCHEN.

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.