NEW NAAN ON DEVON & GRILL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN REFIGERATOR IN CENTER OF KITHCEN AT 55.0F CONTAINING POTENTIALLY HAZARDOUOS FOOD. CRITICAL VIOLATION 7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 5LBS OF GROUND CHICKEN AT 52.3F VALUED $10, OBSERVED 5LBS OF GROUND BEEF VALUED AT $10 AT 50.4F, OBSERVED 3LBS OF SOUP AT 49.0F VALUED AT $5, OBSERVED 5LBS OF YOGURT VALUED AT $5. ALL FOOD WAS VOLUNTARILY DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 1 LIVE COCKROACH IN FRONT SERVICE AREA. OBSERVED 20 FRUIT FLIES IN KITCHEN NEAR MOP SINK AND 3 COMPARTMENT SINK. OBSERVED 10 FRUIT FLIES IN BASEMENT. OBSERVED 5 HOUSE FLIES IN KITCHEN AND 5 HOUSE FLIES IN BASEMENT. PEST CONTROL MUST BE CONTACTED AND ALL COCKROACH, FRUIT FLY AND HOUSE FLIES MSUT BE ELIMINATED. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. CERTIFIED FOOD MANAGER WAS CALLED AND SHOWED UP 20 MINUTES AFTER INSPECTION BEGAN. SERIOUS VIOLATION 7-38-012

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED NO LABELS OF PREPARRED FOOD IN WALK IN COOLERS. MUST LABEL AND DATE ALL PREPARRED FOOD OUT OF ITS ORIGINAL CONTAINER IN WALK IN COOLER AND ALL REACH IN REFRIGERAROS. OBSERVED PREPACKAGED ITEMS THAT NEED LABEL CONTAINING : NAME OF PRODUCT, SDDRESS OF RESTAURNAT AND INGREDIENTS OF PRODUCT.

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: OBSERVED TIN FOIL USED AS SHELF LINER IN REACH IN REFRIGERATOR IN FRONT SERVICE AREA. REMOVE ALL TIN FOIL AND KEEP ALL SHLEVES CLEAN. OBSERVED RUST ON SHELVES OF REACH IN REFRIGERATORS. REMOVE RUST AND MAINTAIN SHELVES SO THAT THEY AREA SMOOTH AND EASILY CLEANABLE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING AREAS UNCLEAN WITH DIRT, GREASE AND FOOD SPILLLS: INTERIOR OF REACH IN REFRIGERATORS, MICROWAVES, INTERIOR OF NON WORKING REFIRGERATORS USED FOR DRY STORAGE, ALL SHLEVES OF WALK IN COOLER, ALL SHELVES OF REACH IN COOLERS, ALL FOOD STROAGE SHELVING AND SHELVING FOR GLASSWARE AND PLATES. CLEAN SHELVES AVOVE 3 COMPARTMENT SINK. OBSERVED LARGE STANDUP MIXER UNCLEAN. CLEAN AND MAINTAIN LARGE STAND UP MIXER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNCLEAN WITH BUILD UP OF DIRT, DEBRIS AND GREASE UNDER SHELVES NEAR EXPOSED HAND SINK , NEAR 3 COMPARTMENT SINK AND MOP SINK. OBSERVED HEAVY GREASE ACCUMULATION BEHIND ALL COOKING AREAS. MUST CLEAN ALL FLOORS IN DETAILS ALONG WALLS UNDER AND BEHIND ALL LARGE EQUIPMENT AND MAINTAIN.

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: OBSERVED WALLS VERY UNCLEAN THROUGHOUT KITHCEN WITH FOOD SPLATTER, DIRT AND DEBRSI. MSUT CLEAN ALL WALLS OR REPAINT. OBSERVED WALLS OF WASHROOMS UNCLEAN. MUST CLEAN ALL WALLS AND DOORS OF WASHROOMS.

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: OBSERVED NO LIGHT SHEILD ON LIGHT IN WALK IN COOLER. OBSERVED INADEQUATE LIGHTING IN WLAK IN COOLER. MUST PROVIDE ADEQUATE LIGHTING AND MAINTAIN. OBSERVED LIGHT SHEILDS NEEDED IN BASEMENT. INSTALL AND MAINTAIN LIGHT SHEILDS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED VENTS MISSING FROM ABOVE COOKIGNAREAS. INSTALL AND MAINTAIN ALL VENTS ABOVE COKING AREAS. OBSERVED LEAK UNDER 3 COMPARTMENT SINK. MUST REPAIR 3 COMPARTMENT SINK SO THERE IS NO LEAKING. OBSERVED ONLY 2 SINK STOPPERS. PROVIDE 3 SINK STOPPERS TO EFFECTIVELY FILL UP ALL 3 COMPARTMENTS AND WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS NOT HUNG AFTER USE. ALL MOPS NEED TO BE HUNG AFTER USE TO PREVENT SMALL FLIES FROM BREEDING IN DAMP MOPS. OBSERVED POTATOES AND ONIONS STORED ON FLOOR. STORE ALL FOOD AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS NOT HUNG AFTER USE. ALL MOPS NEED TO BE HUNG AFTER USE TO PREVENT SMALL FLIES FROM BREEDING IN DAMP MOPS. OBSERVED POTATOES AND ONIONS STORED ON FLOOR. STORE ALL FOOD AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.