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New Naan On Devon & Grill

May 23, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNITS, WALK IN COOLER AND HOT HOLD UNITS TO BE IMPROPER:- EGGS 77.4F, POTATOES IN SAUCE 99.3F, CHICKEN (50.7F, 115.6F), RICE 53.6F, YOGURT 47.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 60 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
code 3Priority
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: NOTED OVER 5 LIVES ROACHES AND 6 RAT DROPPINGS ON FLOOR AND WALL BY THE 3 COMPARTMENT SINK ON THE KITCHEN AND AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS AND WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER AND CARD BOARD BOXES. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.NOTED CUTTING BOARDS AT THE KITCHEN PREP AREA DIRTY WITH DEEP CUTS. INSTRUCTED TO DETAIL CLEAN, SMOOTHEN SURFACE AND MAINTAIN.....NOTED LARGE POTS USED FOR COOKING UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A 3 COMPARTMENT SINK WITH LARGER COMPARTMENTS SO THE POTS CAN FIT OR REMOVE THE POTS FROM PREMISES AND DO NOT USE FOR COOKING.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT THROUGH OUT THE KITCHEN PREP AREA, ALL SPILLS AND FOOD DEBRIS INSIDE WALK IN COOLERS AND REFRIGERATION UNITS, HOT LINE UNITS, CLEAN, EMPTY AND ORGANIZE INSIDE SERVICE COOLER AT THE KITCHEN USED AS DRY STORAGE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE KITCHEN PREP AREA ESPECIALLY ALONG WALL BASE, UNDERNEATH 3 COMPARTMENT SINK WITH WET FLOOR AND STANDING WATER, EXTERIOR OF GREASE TRAP WITH DIRT AND GREASE AND BEHIND AND AROUND COOKING STOVE. MUST UPGRADE HOUSE KEEPING.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO CLEAN WALLS BEHIND SHELVES AND AROUND THE 3 COMPARTMENT SINK WITH DIRT AND SPILL. MUST REPAIR THE LOOSE COVING ON WALL BEHIND THE COMPARTMENT SINK AND MAINTAIN....NOTED DUSTY FANS ON CEILING OF BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
code 35

What changed since the previous inspection?

Compared with Pass on December 16, 2016: 7 findings appeared for the first time.

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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.