DEVON MARKET Fails Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK NOT MAINTAINED. NO SOAP AND PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PRODUCE AREA,ALSO SAID SINK NOT MAINTAINED. PIPE NOT PROPERLY CONNECTED TO DISCARD PIPE UNDER EXPOSED SINK ,EXCESS WATER LEAKING WHEN SINK IS IN USE. NO SOAP PROVIDE AT EXPOSED HAND SINK AT FISH DEPARTMENT BY THE ICE MACHINE,ALSOSAID SINK NOT ACCESSIBLE A STRAINER AND OTHER ITEMS WAS INSIDE AND ROUND THE COMPARTMENT. UPON MY REQUEST SOAP,PAPER TOWEL PROVIDED AND ITEMS REMOVED FROM SINK. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED EXPOSED WASTE WATER PIPES ON CEILING ABOVE PREP TABLES AND SPICES STORED ON SHELVES OF THE FOOD PREPARATION ACROSS FROM OVENS OUTSIDE THE PREP AREA. FOOD PREPARATION WAS RELOCATED FROM INSIDE THE KITCHEN TO THE MENTIONED AREA. FOOD PREPARATION IN PROGRESS EMPLOYEE HANDLING READY TO EAT FOOD(SWEETS/DONUTS),ALSO MADE DOUGH WAS STORED ON TOP THE PREP TABLE.FOUND DOUGH ON TOP PREP TABLE IN THE KITCHEN COVERED WITH BLACK GARBAGE BAGS(SOME OF THEM WERE CUT AND REUSED FOR FOOD),MUST PROVIDE FOOD GRADE BAGS,FOOD CONTAINERS WITH LIDS OR CHEESE CLOTH TO COVER SAID FOOD. MUST ENCASE WASTE WATER PIPES ABOVE THE SAID AREA OR RELOCATE PREPARATION AREA INSIDE THE KITCHEN.ALSO OBSERVED A TRAY WITH DIFFERENT TYPES OF SAUCES IN UNCOVERED CONTAINERS WITH CHIPS IN FRONT OF PRODUCE CASE FOR CUSTOMERS TO SAMPLE SAUCES.FOOD MUST BE PROTECTED(EACH CONTAINER MUST BE COVERED)TO MINIMIZE SOURCE OF CROSS CONTAMINATION,MENTIONED FOOD WAS REMOVED AND DISCARDED BY THE MANAGER.BROKEN AND HALF REMOVED CEILING TILE WITH DUST ON REMAIN TILE(SOUTH-EAST AREA) ABOVE THE PREP TABLE AT PRODUCE AREA MUST BE REPLACED. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED 6 MICE DROPPINGS UNDER SHELF AT REAR STORAGE BY THE PREP AREA,APPROX 25 OR MORE MICE DROPPINGS UNDER THE PREP TABLE OF MEAT/FISH DEPARTMENT,10-15 MICE DROPPINGS BEHIND THE ICE MACHINE AT FISH DEPARTMENT. OBSERVED OPENED PESTICIDE(GREEN PALLETS WITH BROWN CRUMBS)STORED ON OPENED ON FOAM TRAYS IN KITCHEN UNDER THE PREP TABLE,UNDER MEAT/FISH COUNTER, UNDER PRODUCE SHELF,UNDER THE CHIPS SHELF IN SELLING AREA. MANAGERS AND EMPLOYEES DID NOT KNOW WHO STORED OPENED PESTICIDE TO MENTIONED AREAS. MANAGER ON SITE REMOVED SAID PESTICIDE.INSTRUCTED THAT PESTICIDE MUST BE STORED INSIDE BAIT BOX BY A CERTIFIED PEST. CONTROL TECHNICIAN.INSTRUCTED TO REMOVE DROPPINGS,CLEAN ANS SANITIZE AREA. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN PITCHER AT JUICE AREA.OBSERVED SATURATE WITH WATER CARDBOARDS STORED ON TOP SHELVES INSIDE THE COOLER OF PRODUCE DEPARTMENT, ALSO ON SHELVES AT STORAGE AREA.INSTRUCTED TO REMOVE. BROKEN WRAPS AND ICE BUILD-UP AROUND PIPES AND CONDENSER UNIT INSIDE THE WALK-IN FREEZER,INSTRUCTED TO REPAIR CAUSE,AND RE-WRAP SAID PIPES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE LEAKING PIPE UNDER THE DISPLAY FISH COOLER,INSTRUCTED TO REPAIR(WATER ON FLOOR UNDER THE PIPES)RESEAL BROKEN SPLASH GUARDS AT EXPOSED HAND SINK IN FISH DEPARTMENT BY THE ICE MACHINE

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN AND UNSEALED FLOOR TILES ON FLOOR BY THE MEAT/FISH DISPLAY COOLER. BROKEN CEMENT FLOOR WITH STANDING WATER IN FRONT OF ROLLED UP DOOR AT RE-PACK MEAT. BROKEN COVING BETWEEN FLOOR AND WALL AT MEAT DEPARTMENTAT AT END OF EAST MEAT COOLER.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.PLASTIC FLOOR TILES UNDER THE ICE MACHINE ARE UNSEALED AND BROKEN,INSTRUCTED TO REPLACE. DEBRIS AND FOOD ON FLOOR ALSO STOCK STORED ON FLOOR INSIDE THE WALK-IN FREEZER BY THE KITCHEN/BAKERY.MUST ELEVATE 6"OFF THE FLOOR STOCKS,CLEAN AND MAINTAIN SAID FLOOR.

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 ON METAL SHEETS ON CEILING ABOVE THE NEW PREP AREA BY THE OVENS,REMOVE/REPAINT SAID CEILING SMALL HOLES ON EAST WALL UNDER SHELVES IN KITCHEN,SEAL,AND PAINT SAID WALL

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: LIGHT SHIELD IS NEEDED AT LIGHT BULB IN PREP/KITCHEN AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD IS NEEDED AT LIGHT BULB IN PREP/KITCHEN AREA.

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.