DEVON MARKET Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED FOOD NOT IN SOUND CONDITION. NOTED A BAG OF FLOOR AT THE BAKERY AREA GNAWED INTO.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $16 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER AT THE FOLLOWING SINKS:- HAND WASH SINK-62.6F, DUMP SINK 52.4F (JUICE BAR), HAND WASH SINK 43.5F, I COMPARTMENT SINK 43.9F (PRODUCE PREP AREA). INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: NOTED EVIDENCE OF MICE INFESTATION ON PREMISE. MICE DROPPINGS THROUGHOUT STORE INCLUDING AT THE FOLLOWING AREAS:- OVER 300 MICE DROPPINGS ON FLOOR, WALL BASES IN DRY STORAGE AREAS AND WALK-IN PRODUCE AND MEAT COOLERS, ON TOP OF FOOD CONTAINERS, ON SHELVES, ON LEDGING AT THE BAKERY AREA, NOTED OVER 50 ALONG WALL UNDERNEATH THE MEAT PREP COUNTER, NOTED OVER 45 INSIDE CABINET AT THE JUICE BAR, NOTED OVER 10 INSIDE MEAT PACKAGING MACHINE, NOTED OVER 75 ON SHELVING AT THE REAR DRY STORAGE WITH PACKAGES OF FLOUR PRODUCTS, OVER 200 ON FLOORS AND UNDERNEATH SHELVING AT THE FOOD DISPLAY AREAS AND AT FRONT REGISTERS. OVER 100 DROPPINGS AT LOFT SUPPLY STORAGE AREA AND EXPOSED CEILING AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES SERVICED. CRITICAL VIOLATION 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #2050807 DATED 5/22/2017 NOT CORRECTED:-#32) SPLASH GUARD(JUICE AREA) IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ESPRESSO MACHINE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. REMOVE ALL BROKEN, POROUS,DIRTY WOOD PANELS AND CUTTING BOARD WITH BLACK SURFACE AND DEEP CUTS ON TABLE FRAME INSIDE THE PREP/BAKERY AREA. MUST REPLACE WITH NON-POROUS,SMOOTH, CLEANABLE SURFACE, #34) MISSING COVING/BASEBOARD WALL IN DIFFERENT PREP AREA:BAKERY PREP,REAR SUSHI AREA BEHIND THE ICE MACHINE AND UNDER THE THREE COMPARTMENT SINK. REPLACE BROKEN COVING IN STAFF LOUNGE ROOM,DELI AREA BESIDE THE EXPOSED HAND SINK. DEBRIS,GRIMES FOOD AND OTHER ITEMS UNDER THE COOLERS AT BUTCHER'S AREA,UNDER SHELVES IN SELLING AREA,JUICE AREA,AND BUTCHERS PREP AREA.NEED TO CLEAN AND MAINTAIN, #35) MISSING CEILING TILES ABOVE THE ICE MACHINE(DEBRIS ON TOP THE UNIT) AT DISH ROOM/SUSHI AREA.PEELING PAINT ON WALLS INSIDE THE WALK-IN COOLERS AT DISH ROOM/SUSHI AND PREP WALK-IN COOLER AT BUTCHER'S AREA. BROKEN WEST WALL UNDER THE EXPOSED HAND SINK IN DELI AREA.NEED TO REPAIR CAUSE OF ALL WALL MENTIONED,SURFACE,MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE, NOT CLEANABLE POROUS PLYWOOD INSIDE THE CABINET UNDER THE COUNTER IN JUICE AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED MILK CRATES AND CONCRETE CINDER BLOCKS USED FOR ELEVATION THROUGHOUT. INSTRUCTED NOT TO USE MILK CRATES OR CINDER BLOCK. MUST PROVIDE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST....NOTED RUSTY SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. STAINED AND PITTED CUTTING BOARDS IN ALL FOOD PREP AREAS. MUST REPLACE DAMAGED/STAINED CUTTING BOARDS. NO SPLASHGUARDS BETWEEN HAND SINKS AND 3 COMPARTMENT SINKS. MUST INSTALL WASHABLE SPLASHGUARDS BETWEEN ABUTTING 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN ALL EQUIPMENT ESPECIALLY AT THE MEAT COUNTER (BLENDERS MEAT SLICERS, MEAT PACKAGING MACHINE, MEAT DISPLAY COOLER) AND WHERE EVER NECESSARY....NOTED HEAVY ICE BUILT UP INSIDE THE MEAT DISPLAY COUNTER. INSTRUCTED TO DEFROST AND CLEAN.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS: FLOORS THROUGH OUT THE REAR DRY STORAGE AREA, SEAFOOD PREP, MEAT PREP, PRODUCE WALK IN COOLER WITH STANDING WATER, BEHIND ICE MACHINE WITH DIRTY WATER AND DEAD ROACHES AND AREAS WHERE MICE DROPPINGS WERE FOUND. ALSO RUSTY METAL ON FLOOR AT THE MEAT COUNTER NEEDS TO BE REPLACED AND ALL FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. LITTER, FOOD DEBRIS AND SPILLAGE ON FLOORS UNDER SHELVING IN STORAGE AND DISPLAY AREAS. MUST UPGRADE HOUSE KEEPING.

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: NOTED HEAVY DIRT AND DUST ACCUMULATION ON CEILINGS, WALLS AND FANS THROUGHOUT ALL THE WALK IN COOLERS. INSIDE ALL THE INSTRUCTED DETAIL CLEAN AND MAINTAIN....NOTED FOOD STAINS AND STAINS ON CEILING AT THE REAR DELI PREP AREA DISPLAY AREA (OFFICE).INSTRUCTED TO CLEAN AND MAINTAIN....MUST SEAL ALL MULTIPLE HOLES AND OPENINGS ALONG PIPPING AND CEILING THROUGHOUT PREMISE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENTS ON ALL DISPLAY COOLERS WITH HEAVY DUST AND DIRT ACCUMULATION.MUST UPGRADE HOUSE KEEPING.

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: NOTED MISSING LIGHT BULB AT THE ROOM LEADING TO THE BATHROOMS AT THE REAR. INSTRUCTED TO PROVIDE PROPER LIGHTING OR REPLACE BULB.

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: NOTED LEAKING FROM THE BOTTOM OF 3 COMPARTMENT SINK INSIDE REAR SEAFOOD PREP AREA WITH ICE MACHINE...NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF PRODUCE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. NO BACKFLOW PREVENTION DEVICES ON ANY HOSE BIBS THROUGHOUT. MUST INSTALL.

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: NOTED LEAKING FROM THE BOTTOM OF 3 COMPARTMENT SINK INSIDE REAR SEAFOOD PREP AREA WITH ICE MACHINE...NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF PRODUCE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. NO BACKFLOW PREVENTION DEVICES ON ANY HOSE BIBS THROUGHOUT. MUST INSTALL.

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.