Devon Market

April 25, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees.NO SOAP PROVIDE AT EXPOSED HAND SINK IN MEAT DEPARTMENT AND KITCHEN.SOAP WAS PROVIDED IN BOTH EXPOSED HAND SINK UPON MY REQUEST.CRITICAL VIOLATION:H000071699-16
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:VARIOUS KIND OF BREAD FILLED WITH COOKED SPINACH, CHEESE, GROUND BEEF ETC., AT TEMP OF 100.4F; 98.7F; 125F; 102.3F; 106F; 112.7F; 99.8F;STORED INSIDE THE FRONT BREAD DISPLAY CASE. ALSO FOUND COOKED GROUND BEEF STORED INSIDE COOLER IN PREP AREA AT TEMP OF 49.7F TO 48.9F.(COOLER MAINTAINS TEMP OF 41.4F).FOOD DISCARDED AND DENATURED.POUND 18, VALUE $97.86.INSTRUCTED TO PROVIDE A HOT HOLDING UNIT TO STORE HOT FOOD WHICH MUST MAINTAIN TEMPERATURE OF 140F AND ABOVE. CRITICAL VIOLATION:7-38-005(A) H000071698-15
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK IN MEAT DEPARTMENT.WE(MANAGER AND I) OBSERVED DIRTY KNIFES ENCRUSTED WITH BLOOD AND MEAT STORED IN A TRAY ON TOP THE PREP TABLE NEXT TO 3 COMPARTMENT SINK,EMPLOYEE WASHED AND RINSED THE KNIFE,NO SANITIZING SOLUTION USED,WITH THE SAME KNIFE START TO SLICE MEAT.THREE COMPARTMENT SINK NOT SET UP.MUST SET UP SINK: WASH, RINSE AND SANITIZE(100 PPM OR 200 PPM).INFORMATION GIVEN HOW TO SET UP SINK.CRITICAL VIOLATION:7-38-030 H000071698-15
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED MICE DROOPING IN REAR AREA:ON TOP THE WALK-IN COOLER.BETWEEN THE COOLER AND HOT UNIT IN REAR STORAGE AREA.INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA.ALSO CONTACT PEST CONTROL.(APPOX.40 OR MORE DROPPINGS).NEED TO REMOVE ORANGE GLUE BOARD HANGING FROM CEILING IN SELLING AREA AND FISH DEPARTMENT .REMOVE GLUE STICKS.OUTER OPENING NOT PROTECTED,OBSERVED REAR EXIT DOOR IN PRODUCE DEPARTMENT WITH OPENING 1/2" TO 1 " GAP INSTRUCTED TO RODENT PROOF DOOR.SERIOUS VIOLATION:H000071699-16
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. ALL COOKED FOOD(BREAD FILLED WITH VARIOUS KIND OF FILLING:SPINACH, GROUND BEEF, CHEESES ETC) MUST HAVE A LABELS WITH FOOD INGREDIENTS DATE ETC.FOR CUSTOMERS.
code 30
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOOR DRY IN REAR STORAGE IN MEAT DEPARTMENT,ALSO CLEAN FLOOR UNDER THE DISPLAY UNIT AT SAME AREA.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE UNTHREAD FAUCET FOR THE EXPOSED HAND SINK:MEAT DEPARTMENT AND KITCHEN.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature. EMPLOYEES PERSONAL ITEMS MUST BE REMOVED FROM PREP ARES,PROVIDE A SEPARATE AREA.
code 42

What changed since the previous inspection?

Compared with Pass on November 22, 2010: 7 findings appeared for the first time. 1 finding recurred. 4 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.