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

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED LIVE OYSTERS DISPLAYED DIRECTLY ON TOP OF RAW FISH(FILLET FISH),INSIDE THE DISPLAY COOLER. ALSO NO SHELL FISH TAG PROVIDED ON PREMISES. FOOD DISCARDED AND DENATURED. SHELL STOCK AND SHUCKED SHELLFISH SHALL BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED, UNTIL SOLD. KEEP TAGS ON FILE FOR 90 DAYS AFTER CONTAINER IS EMPTY. ALSO DO NOT COMMINGLE PRODUCTS. POUNDS 7, VALUE 26.CRITICAL VIOLATION:7-38-005(B2) HOOOO77600

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED SPINACH AND CHEESE FILLED PASTRIES WRAPPED READY TO SERVE AT TEMP OF 112.3F-113.8F-118F AND 126.3F.FOOD DISCARDED AND DENATURED.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME AND TEMPERATURE LOGS PROVIDED AT THIS TIME.POUNDS 3,VALUE 18.CRITICAL VIOLATION: 7-38-005(A) HOOOO77600-13

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT PRODUCTS IN DELI DEPARTMENT, PUTTING FOOD GLOVES ON AND SERVING CUSTOMERS WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE IN THE KITCHEN REMOVING FOOD GLOVES, THROW OUT GARBAGE IN THE GARBAGE CAN BY PRESSING DOWN TO GARBAGE, THAN SHE PUT ON THE SAME GLOVES AND CONTINUED TO HANDLE FOOD(DOUGH). OBSERVED MEAT DEPARTMENT FOOD HANDLER WASH HANDS IN 3 COMPARTMENT SINK. INSTRUCTED TO USE EXPOSED HAND SINKS FOR HAND WASHING AND 3 COMPARTMENT SINK ONLY FOR UTENSILS. EXPLAINED THE PROPER HAND WASHING PROCEDURES. MUST WASH HANDS PRIOR TO PUTTING ON FOOD GLOVES AND AFTER ANY POSSIBLE CONTAMINATION. CRITICAL VIOLATION: 7-38-010(A) HOOOO6455-11

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO DETAIL CLEAN INTERIOR OF ICE MACHINE IN FISH DEPARTMENT, MINERAL BUILD UP. ALSO NEED TO CLEAN AND SANITIZE NOZZLES AND PIPES OF PRODUCE MISTER SYSTEM (SLIMEY SUBSTANCE BUILD-UP). MUST CLEAN AND ORGANIZE ALL CASHIER STANDS, REMOVE LITTER AND DEBRIS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES(STORAGE AREA,UNDER THE SHELVES IN SELLING AREA, AND FISH DEPARTMENT, MEAT DEPARTMENT ETC). REMOVE ALL FOOD SPILLAGE, LITTER, DEBRIS ETC. RESEAL BASEBOARD SIDE OF ICE MACHINE AND UNDER THE 3 COMPARTMENT SINK IN FISH DEPARTMENT. KEEP FLOOR DRY AT SAME AREA MENTIONED. STANDING WATER AROUND WATER HEATER MUST BE REMOVED, KEEP AREA DRY.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE PEELING PAINT ON WALL BYB THE 4 BURNER STOVE(NORTH SIDE).CLEAN WALL INSIDE THE FISH WALK-IN COOLER(FOOD STAINES). ACCUMULATED DUST ON EXHAUST FAN COVERS IN BAKERY PREP, WASHROOMS AND ON VENT COVERS ABOVE MEAT DEPT. MUST CLEAN AND MAINTAIN SAME.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINKS IN ALL AREAS. NEED TO PROVIDE A AIR GAP FLOOR DRAIN FOR DISCHARGE DRAIN WATER PIPE ATTACHED AT ICE MACHINE. ALSO PROVIDE A BACK FLOW PREVENTER AT SAME UNIT. REPAIR LEAKING WATER PIPE UNDER THE EXPOSED HAND SINK IN DELI DEPARTMENT.

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: PROVIDE A STEM THERMOMETER FOR THE KITCHEN TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTALL THERMOMETER NEAR DOOR OF DAIRY WALK-IN COOLER AND RED SALSA/SALAD DISPLAY COOLER.

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: PROVIDE A STEM THERMOMETER FOR THE KITCHEN TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTALL THERMOMETER NEAR DOOR OF DAIRY WALK-IN COOLER AND RED SALSA/SALAD DISPLAY COOLER.

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.