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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND EGG REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 57 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. FOUND DOZENS OF EGGS HELD INSIDE SAID COOLER AT THIS TIME.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (EGGS) HELD AT IMPROPER TEMPERATURE BETWEEN 55.1 F AND 58.0 F INSIDE REACH IN COOLER. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW AT ALL TIME. ALL OUT OF TEMPERATURE FOODS REMOVED AND VOLUNTARILY DISCARDED AT THIS TIME.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE ITEMS OFF FLOOR AT BAKERY. INSTRUCTED MANAGER TO REMOVE CRATES AND PROVIDE ADDITIONAL SHLEVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

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: OBSERVED FOOD BUILD UP ON SHELVES AT BAKERY PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

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: OBSERVED HOLES IN FLOOR BEHIND BALER AND MISSING/DAMAGED FLOOR TILES AT MEAT PREP. MUST SEAL HOLES IN FLOOR AND REPAIR ALL DAMAGED FLOOR TILES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED HOLES IN FLOOR BEHIND BALER AND MISSING/DAMAGED FLOOR TILES AT MEAT PREP. MUST SEAL HOLES IN FLOOR AND REPAIR ALL DAMAGED FLOOR TILES.

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.