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Devon Market

March 1, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings3

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: OBSERVED LIVE OYSTERS DISPLAYED DIRECTLY ON TOP OF RAW FISH(FILLET FISH),INSIDE THE DISPLAY COOLER. ALSO NO SHELL FISH TAG PROVIDED ON PREMISES. FOOD DISCARDED AND DENATURED. SHELL STOCK AND SHUCKED SHELLFISH SHALL BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED, UNTIL SOLD. KEEP TAGS ON FILE FOR 90 DAYS AFTER CONTAINER IS EMPTY. ALSO DO NOT COMMINGLE PRODUCTS. POUNDS 7, VALUE 26.CRITICAL VIOLATION:7-38-005(B2) HOOOO77600
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED SPINACH AND CHEESE FILLED PASTRIES WRAPPED READY TO SERVE AT TEMP OF 112.3F-113.8F-118F AND 126.3F.FOOD DISCARDED AND DENATURED.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME AND TEMPERATURE LOGS PROVIDED AT THIS TIME.POUNDS 3,VALUE 18.CRITICAL VIOLATION: 7-38-005(A) HOOOO77600-13
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT PRODUCTS IN DELI DEPARTMENT, PUTTING FOOD GLOVES ON AND SERVING CUSTOMERS WITHOUT WASHING HANDS. ALSO OBSERVED EMPLOYEE IN THE KITCHEN REMOVING FOOD GLOVES, THROW OUT GARBAGE IN THE GARBAGE CAN BY PRESSING DOWN TO GARBAGE, THAN SHE PUT ON THE SAME GLOVES AND CONTINUED TO HANDLE FOOD(DOUGH). OBSERVED MEAT DEPARTMENT FOOD HANDLER WASH HANDS IN 3 COMPARTMENT SINK. INSTRUCTED TO USE EXPOSED HAND SINKS FOR HAND WASHING AND 3 COMPARTMENT SINK ONLY FOR UTENSILS. EXPLAINED THE PROPER HAND WASHING PROCEDURES. MUST WASH HANDS PRIOR TO PUTTING ON FOOD GLOVES AND AFTER ANY POSSIBLE CONTAMINATION. CRITICAL VIOLATION: 7-38-010(A) HOOOO6455-11
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: NEED TO DETAIL CLEAN INTERIOR OF ICE MACHINE IN FISH DEPARTMENT, MINERAL BUILD UP. ALSO NEED TO CLEAN AND SANITIZE NOZZLES AND PIPES OF PRODUCE MISTER SYSTEM (SLIMEY SUBSTANCE BUILD-UP). MUST CLEAN AND ORGANIZE ALL CASHIER STANDS, REMOVE LITTER AND DEBRIS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES(STORAGE AREA,UNDER THE SHELVES IN SELLING AREA, AND FISH DEPARTMENT, MEAT DEPARTMENT ETC). REMOVE ALL FOOD SPILLAGE, LITTER, DEBRIS ETC. RESEAL BASEBOARD SIDE OF ICE MACHINE AND UNDER THE 3 COMPARTMENT SINK IN FISH DEPARTMENT. KEEP FLOOR DRY AT SAME AREA MENTIONED. STANDING WATER AROUND WATER HEATER MUST BE REMOVED, KEEP AREA DRY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE PEELING PAINT ON WALL BYB THE 4 BURNER STOVE(NORTH SIDE).CLEAN WALL INSIDE THE FISH WALK-IN COOLER(FOOD STAINES). ACCUMULATED DUST ON EXHAUST FAN COVERS IN BAKERY PREP, WASHROOMS AND ON VENT COVERS ABOVE MEAT DEPT. MUST CLEAN AND MAINTAIN SAME.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE WORKING STOPPERS FOR THE 3 COMPARTMENT SINKS IN ALL AREAS. NEED TO PROVIDE A AIR GAP FLOOR DRAIN FOR DISCHARGE DRAIN WATER PIPE ATTACHED AT ICE MACHINE. ALSO PROVIDE A BACK FLOW PREVENTER AT SAME UNIT. REPAIR LEAKING WATER PIPE UNDER THE EXPOSED HAND SINK IN DELI DEPARTMENT.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE A STEM THERMOMETER FOR THE KITCHEN TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTALL THERMOMETER NEAR DOOR OF DAIRY WALK-IN COOLER AND RED SALSA/SALAD DISPLAY COOLER.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: TONGS FOR CUSTOMER SELF-SERVICE OF BREADS AND BULK PICKLES IMPROPERLY STORED. TONGS MUST BE ATTACHED TO A LENGTH OF WASHABLE CORD TO PREVENT TONGS FALLING TO FLOOR.
code 43

What changed since the previous inspection?

Compared with Pass on May 9, 2011: 9 findings appeared for the first time. 1 finding recurred. 2 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.