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Business Info

Restaurant: Devon Market
Address: 1440 W Devon Ave, Chicago, IL 60660
Type: Grocery Store
Total inspections: 10
Last inspection: Dec 24, 2012

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50

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. foun food items in deli cooler not properly labeled, dated, must date , and label all food in coolers.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of cooler shelving in dairy dept. that had rust, peeling paint, shall be repair/replaced.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving in produce coolers, dairy coolers not clean need detailed cleaning(crevices). non food contact surfaces of walk in cooler racks, storage shelving not clean need detailed cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, storage shelving, walk in cooler in dairy dept. not clean need detailed cleaning(corners). walk in freezer floor need detailed cleaning. floors behind baler needs cleaning.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged,stained ceiling tiles, shall be replaced. walls that had peeling paint, exposed wood in rear prep areas shall be repair.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missing light shield in produce walk in cooler, produce prep areas, shall be provided. light shields in produce, dairy coolers need cleaning.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation) in walk in coolers, meat prep areas, dairy coolers not clean need detailed cleaning.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPAIR/REPLACE MISSING OR DAMAGED LIGHT SHIELDS IN PRODUCE AREA, DAIRY DISPAY COOLERS AND THROUGHOUT PREMISES AS NEEDED.
All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 25 COOKED CHICKENS AND 16 BAGS OF STORE MADE PORK TAMALES AT TEMPERATURES RANGING FROM 120.4 - 123.6 DEGREES F IN WARMER IN REAR OF PREMISES. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 25 LBS, VALUE $150. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. WARMING UNIT WAS TURNED UP AND CAN MAINTAIN PROPER HOLDING TEMPERATURE OF 140 DEGREES F OR BELOW. CITATION #63790-18 COURT DATE 12.23.10, 400 W SUPERIOR, ROOM 112, 10 AM.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE CEMENT POST NEXT TO DUMPSTER AND CLUTTER FROM CORNER IN EMPLOYEE BREAK ROOM.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS FOR DELI AREA AND THROUGHOUT PREMISES AS NEEDED.
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 A 2' AIR GAP BETWEEN PIPES AND FLOOR DRAIN FOR 3 COMPARTMENT SINK IN DELI AREA. REPAIR LEAKS FROM FAUCETS IN REAR FISH AND BEEF DEPARTMENT SINKS. REPAIR BROKEN HANDSINK IN MEAT SECTION. USABLE SINK PROPER DISTANCE FROM BROKEN SINK.
The walls and ceilings shall be in good repair and easily cleaned. REPAIR GAP IN WALLS BEHIND PREP TABLES IN REFRIGERATED MEAT PREP AREA AND DAMAGE TO WALL NEAR PREP TABLE LEVEL. PROVIDE SHELVING FOR BOXES STORED ABOVE THE FISH PREP AREA TO STORE BOXES AT LEAST 6' OFF FLOOR.

MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.
MUST COMPLY WITH ALL VIOLATIONS NOTED ON INSPECTION #458086 DATED 11.12.10.

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
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
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
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.
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.
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.
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.
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

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.
The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN LIGHT SHIELD AND FRAME, DUST BUILD-UP
EMPLOYEES PERSONAL ITEMS MUST BE REMOVED FROM PREP ARES,PROVIDE A SEPARATE AREA.

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.
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.
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
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
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
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.
PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS.
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.
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.
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.

PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS
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.
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.
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.
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.
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.
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.

PROVIDE FOOD GRADE QUALITY LINER FOR DOUGH STORAGE., DO NOT USE PAPER BAGS
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.
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.
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.
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.
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.
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.

FOUND EGG REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 57 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. FOUND DOZENS OF EGGS HELD INSIDE SAID COOLER AT THIS TIME.
FOUND POTENTIALLY HAZARDOUS FOODS (EGGS) HELD AT IMPROPER TEMPERATURE BETWEEN 55.1 F AND 58.0 F INSIDE REACH IN COOLER. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW AT ALL TIME. ALL OUT OF TEMPERATURE FOODS REMOVED AND VOLUNTARILY DISCARDED AT THIS TIME.
OBSERVED FOOD BUILD UP ON SHELVES AT BAKERY PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
OBSERVED HOLES IN FLOOR BEHIND BALER AND MISSING/DAMAGED FLOOR TILES AT MEAT PREP. MUST SEAL HOLES IN FLOOR AND REPAIR ALL DAMAGED FLOOR TILES.
OBSERVED FOOD STAINS ON WALL AT MEAT PREP AREA. MUST CLEAN AND MAINTAIN.
OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE ITEMS OFF FLOOR AT BAKERY. INSTRUCTED MANAGER TO REMOVE CRATES AND PROVIDE ADDITIONAL SHLEVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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