DEVON MARKET Fails Health Inspection - Chicago Grocery store

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FOOD HANDLER, WHILE WEARING DISPOSABLE GLOVES, TOUCHING HER HEAD BY FIXING HER HAIR RESTRAINT. ENTERED THE KITCHEN AND HELPED ROLL HOT DOGS WITH PASTRY DOUGH FROM THE PREP TABLE. FINISHED THAT TASK EXIT THE KITCHEN, AND WIPED HER HAND ON THE SIDE OF HER PANTS AND APRON STILL WITH GLOVES ON. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. THE MANAGER DISCUSSED THE ISSUE WITH THE EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND TCS FOOD COOKED ON SITE AND PACKED IN CONTAINERS WITH WRONG DSCARDING DATE /SELL BY DATE:PASTA SALAD SICILIAN PACKED ON 10-23-21,SELL BY 11-7-21; FETA AND SPINACH PASTA PACKED ON 10-31-21, SELL BY 11-15-21;PASTA(PENNE) WITH MEAT SAUCE PACKED ON 10-31-21,SELL BY 11-11-21;PASTA(LARGE SHELLS) WITH MEAT SAUCE PACKED ON 10-27-21,SELL BY 11-7-21.CHICK PEAS SALAD PACKED ON 10-28-21,SELL BY 11-12-21;COOKED VEGETABLE PASTE PACKED ON 10-26-21,SELL BY 11-6-21; POTATOES SALAD WITH EGGSPACKED ON 10-25-21,SELL BY 11-9-21. POTATOES SALADS RE-PACKAGED ON 10-29-21 SELL BY 11-13-21. MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUMPTION BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF READY-TO-EAT FOODS, TCS FOODS PREPARED ON-SITE AND HELD OVER 24HRS. FOOD DISCARDED AND DENATURED: POUNDS 23, VALUE 140. PRIORITY FOUNDATION VIOLATION#: 7-38-005. CITATION ISSUED. -

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: KNIVES ARE STORED BETWEEN THE WALL AND PREP TABLE IN BUTCHER'S AREA, REMOVE AND PROVIDE KNIFE RACK

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.PROVIDE RAISED SHELVES.SURFACE EASILY CLEANABLE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ICE BUILD-UP AT THE CONDENSER UNIT INSIDE THE WALK-IN FREEZER BY THE BAKERY IS A REPAIR ISSUE. NO FOOD UNDER THE UNIT

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN PRODUCE PREP AREA WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPAIR / REPLACE SANITIZER BROKEN PUMP UNIT AT THREE-COMPARTMENT SINK. PRESENTLY SANITIZER IS PROVIDED MANUALLY AT SAID SINK PLASTIC HANDLES OF BOTH RICE COOKER/HOT HOLDING UNITS BROKEN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS, AND EQUIPMENT SURFACES BEHIND THE COOKING LINE AND HOOD. NEED TO DETAIL CLEANING SHELVES IN PRODUCE WALK-IN COOLER, AND STORAGE AREA MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MOP SINK WAS REMOVED FROM PREMISES, INSTRUCTED TO RE-INSTALL SAID SINK WITH COLD/HOT RUNNING WATER AND A BACKFLOW PREVENTION DEVICE

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: HOLES ON WALLS IN KITCHEN: ABOVE STOVE BEHIND HOOD, AND ON WALL ABOVE PREP TABLE ACROSS FROM BREAD OVENS. PEELING PAINT AT SOUTH WALL ABOVE PREP TABLE IN THE KITCHEN. SURFACE MUST BE SMOOTH AND CLEANABLE. PITTED CEMENT FLOOR AT BAKERY AND MEAT DEPARTMENT PREP AREAS NOT EASILY CLEANABLE. MUST REPAIR TO A SMOOTH SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED YELLOW BUCKET FULL OF DIRTY WATER AND SOILED MOP. IMPROPERLY STORED MOPS HEADS. MUST BE STORED INVERTED

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: . EMPLOYEES' BAGS, SWEATERS ETC STORED IN ALL PREP AND FOOD STORAGE AREAS, INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN THE PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND A FEW EXPIRED FOOD HANDLER TRAINING CERTIFICATES, INSTRUCTED TO RE-NEW CERTIFICATE.

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 A FEW EXPIRED FOOD HANDLER TRAINING CERTIFICATES, INSTRUCTED TO RE-NEW CERTIFICATE.

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.