DEVON MARKET Fails Health Inspection - Chicago Grocery store

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 100 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 10 ALONG WALL UNDERNEATH THE MEAT PREP COUNTER, NOTED OVER 10 INSIDE CABINET AT THE JUICE BAR, NOTED OVER 10 INSIDE MEAT PACKAGING MACHINE, NOTED OVER 25 ON SHELVING AT THE REAR DRY STORAGE WITH PACKAGES OF FLOUR PRODUCTS. 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. NO CITATION ISSUED.

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.

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. #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 NO CITATION ISSUED.

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 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, MEAT SLICERS, MEAT PACKAGING MACHINE AND WHERE EVER NECESSARY....

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 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: 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.