NEW NAAN ON DEVON & GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK WITH NO PAPER TOWEL AND HAND SOAP AND EMPLOYEES WASHROOM IN THE BASEMENT WITH NO PAPER TOWEL. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL AND SOAP ALL THE TIMES. CITATION ISSUED CRITICAL. MANAGER PROVIDED THE PAPER TOWEL AND SOAP ON THE SAID EXPOSED SINK WHILE I WAS DOING THE INSPECTION.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL,AND DATED ALL FOOD CONTAINER THAT IS NOT THE ORIGINAL CONTAINER WITH READY TO EAT AND PREPARED FOODS INSIDE THE WALK IN COOLER AND REACH IN COOLER. ALL PLASTIC CONTAINER WITH FRUIT SALAD, RICE PUDDING FOR SALE MUST HAVE A LABEL. NAME OF THE PRODUCT, COMPANY'S NAME, INGREDIENTS, ADDRESS AND TEL NO.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE WORN OUT CHOPPING BOARD AND MAINTAIN.

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: MUST RE GLUE/REPAIR BASEBOARD THAT IS LOOSE BESIDE THE EXIT DOOR FIRST FLOOR AND SEAL THE GAP ALONG THE WALL BASE AND FLOOR IN THE BASEMENT. MUST REPLACE MILK CRATE BEING USED AS A PALLET IN THE BASEMENT STORAGE ROOM.

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 THE WALLS IN THE DINING AREA, IN THE KITCHEN/PREP AREA AND ON THE DOOR OF THE WALK IN COOLER . MUST REMOVE PEELING PAINT OR SCRAPE AND REPAINT.

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: MUST CLEAN IN DETAIL THE CEILING LIGHT SHIELD IN THE PREP 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: MUST CLEAN IN DETAIL THE CEILING LIGHT SHIELD IN THE PREP 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.