DEVON MARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY MEAT COOLER NOT MAINTAINING ADEQUATE AIR TEMPERATURE.PRESENT TEMPERATURE 62.6F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.TECHNICIAN(DANA HEATING,COOLING &SUPPLY,INVOICE#2358) WAS CALLED AND REPORTED ON PREMISES ON 9:50am. FREON WAS PUT IN AT UNIT.UNIT WAS REPAIRED BY 11:30am - 11:45am, UNIT MAINTAIN AIR TEMP OF 39.7F. CRITICAL VIOLATION: 7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND RAW MEAT STORED INSIDE THE DISPLAY COOLER IN THE MEAT DEPARTMENT AT IMPROPER TEMPERATURE:SLICE OF LIVER AT TEMP OF 47.9F; BEEF SHANK AT TEMP OF 49.9F TO 53.9F; SKIRT STEAKS AT TEMP OF 49.1F; BEEF CHUCK AT TEMP OF 49.7F; BEEF SHORT RIBS AT TEMP OF 50.4F; GROUND BEEF AT TEMP 48.1 TO 49.8F.POUNDS 40,VALUE 250.FOUND 5 DOZEN OF EGGS,4DOZEN OF VEGETARIAN EGGS AT TEMP OF 62F TO 64.9; ONE DOZEN OF REGULAR EGGS AT TEMP OF 54.7F.FOUND 18 EACH COOKED PASTRIES FILLED WITH MEAT,SPINACH WITH CHEESE AND POTATOES AT TEMP OF 74.5F TO 82.7F,STORED INSIDE FRONT NON-REFRIGERATOR DISPLAY CASE.FOUND 15 PASTRIES ROLLED AROUND HOT DOG AT TEMP OF 89F TO 110F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.ALL FOOD DISCARDED AND DENATURED.POUNDS 25 VALUE 65. CRITICAL VIOLATION:7-38-005(A)

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK AT DELI DEPARTMENT NOT ABLE TO DRAIN,UNABLE TO WASH HANDS.INSTRUCTED TO REPAIR AND TEMPORARILY USE EXPOSED SINK AT FISH DEPARTMENT. CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED AT BAKERY AREA AND DELI DEPARTMENT SINK,BOTH SINKS WATER BACKS-UP INTO COMPARTMENT SINKS.FAUCET AT BOTH THREE COMPARTMENT SINK IS LEAKING INSTRUCTED TO REPAIR.INSTRUCTED TO USE OTHER THREE COMPARTMENT SINK,AT PREP AREA. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO STOPPERS AT MEAT AND SEAFOOD PREP AREAS 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X6) FOR 3-COMPARTMENT SINKS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OILY,GREASY DIRTY CARDBOARD BOARDS USED FOR SHELF LINERS IN THE KITCHEN,DELI,MEAT DEPARTMENT AND INSIDE THE WALK-IN COOLER BY THE PRESS CARDBOARD MACHINE,INSTRUCTED TO REMOVE CLEAN AND MAINTAIN,SURFACE MUST BE SMOOTH AND CLEANABLE.POROUS SURFACE ON SHELVES IN PRODUCE AND KITCHEN AREA,NEED TO REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.OBSERVED ALUMINUM FOIL WRAPPED AROUND PIPE ABOVE THE PREP TABLE IN MEAT PREP/SELLING AREA,NORTH WALL,INSTRUCTED TO REMOVE AND KEEP PIPES CLEAN.

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: GREASE DANGLING UNDER THE WOOD PREP TABLE IN THE KITCHEN.ICE MACHINE WITH SOME MINERAL BUILD-UP, THREE COMPARTMENT SINKS IN THE KITCHEN AND DELI WITH BLACK SUBSTANCE INSIDE THE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSER FAN COVERS INSIDE MEAT COOLER AND ON REAR OF CONDENSER AT PRODUCE/FRUIT WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FAN COVERS/CONDENSERS.

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: FOOD,AND OTHER DEBRIS UNDER SHELVES IN KITCHEN,MEAT, DELI DEPARTMENT SINK AND UNDER SHELVES IN SELLING AREA,INSTRUCTED TO CLEAN AND MAINTAIN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT AND FOOD STAINS ON CEILING ABOVE PREP TABLES IN FISH DEPARTMENT,INSTRUCTED TO CLEAN AND REMOVE PEELING PAINT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED LARGE HOLE IN CEILING ABOVE REAR PREP AREA ADJACENT TO WALK IN FREEZER. INSTRUCTED MANAGER TO REPAIR CEILING.

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: ONE STOPPER PROVIDED AT THREE COMPARTMENT SINK IN THE KITCHEN INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORAGE AREA AT STAFF DINING AREA NOT MAINTAINED ,MUST REMOVE ITEMS NOT NEEDED AND ELEVATE 6" OFF THE FLOOR WHAT IS NEEDED,KEEP FLOOR CLEAN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORAGE AREA AT STAFF DINING AREA NOT MAINTAINED ,MUST REMOVE ITEMS NOT NEEDED AND ELEVATE 6" OFF THE FLOOR WHAT IS NEEDED,KEEP FLOOR CLEAN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.