DEVON MARKET Fails Health Inspection - Chicago Grocery store

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED THE FOLLOWING TCS PREPARED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES INSIDE OF AN UNHEATED SELF-SERVE DISPLAY CASE. BAKED STUFFED PASTRIES WITH COOKED SPINACH AND COOKED HOT DOGS AS STUFFING AT 69.4F AND 75.2F. REVIEWED ALL COOKED TCS FOODS SUCH AS SPINACH AND HOT DOGS MUST BE HELD HOT ABOVE 135F OR COLD BELOW 41F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD PREPARED FOODS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE REAR DELI PREP THREE COMPARTMENT SINK WASH BASIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CUTTING BOARDS THROUGHOUT THE PRODUCE PREP AREA IN POOR REPAIR WITH DEEP BLACKENED GROOVES/CUTS. MUST REPLACE OR RE-SURFACE.

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: MUST NOT USE DUCT TAPE AS A GUARD FOR EDGE OF METAL PREP TABLE AT THE ENTRANCE TO THE REAR DELI PREP.----MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.

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: NOTED A FOOD ENCRUSTED TABLE TOP CAN OPENER AT THE REAR DELI PREP AREA. MUST CLEAN AFTER EACH USE.----MEAT WALK-IN COOLER METAL RACK SHELVING WITH EXCESSIVE FOOD DEBRIS. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST REMOVE PEELING PLASTIC FROM THE INSIDE OF THE PASTRY PREP THREE COMPARTMENT SINK.----MUST NOT USE PAPER AS LINER FOR SHELVING IN THE REAR DELI PREP AREA.----RAW WOODEN SHELVING AT THE PRODUCE PREP AREA MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NOTED INSUFFICIENT HOT WATER THROUGHOUT THE FACILITY. HOT WATER AT THE DELI PREP THREE-COMPARTMENT DISHWASHING SINK WAS NOTED WITH A MAXIMUM TEMPERATURE OF 97.8F, SEVERAL HAND SINKS WERE NOTED WITH HOT WATER TEMPERATURE MAXIMUM OF 85.8F AND 66.5F. THE PLUMBER ARRIVED DURING INSPECTION AND RESTORED HOT WATER ABOVE 110F AT THE THREE COMPARTMENT SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING CEILING TILES ABOVE THE EGG DISPLAY COOLER. WATER DAMAGED CEILING TILES IN SAME DAIRY GROCERY AREA. MUST REPLACE.---WALL IN THE FRONT MEAT PREP AREA WITH DAMAGED/CRACKED TILES, MISSING TILES BEHIND SAME PREP AREA STOVE AND DAMAGED DOORWAY ENTRANCE TO SAME MEAT PREP AREA.----MISSING WALL BETWEEN THE THREE COMPARTMENT SINK AND HAND WASHING SINK AT THE PASTRY PREP AREA. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.----NOTED PEELING PAINT ON THE CEILING OF THE DELI WALK-IN COOLER. MUST REMOVE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

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: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

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.