DEVON MARKET Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO SOLUTION EFFECTIVE FOR NOROVIRUS INCLUDED IN SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND NO RECORDS FOR SUSHI FREEZING REQUIREMENTS AT PREMISES.PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES INSIDE REACH IN COOLER. FOUND ABOUT 75 POUNDS OF RAW CHICKEN, 75POUNDS OF RAW BEEF, AND 30POUNDS OF FRESH FISH AT IMPROPRER TEMPERATURES. TEMPERATURES RANGED FROM 44.3F THROUGH 57.6F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 180 POUNDS OF TCS FOOD APPROXIMATE VALUE 3000 DOLLARS.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: FOUND NO REMINDER STATEMENT STATING FISH IS RAW FOR PACKAGED SUSHI. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. DISPLAY REACH IN COOLER AT 54.5F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ESPRESSO MACHINE AND JUICE MACHINE (JUICE BAR). MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND FOODHANDLERS WITH NO FOODHANDLER TRAINING. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND FOODHANDLERS WITH NO FOODHANDLER TRAINING. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.