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DEVON HALAL SUB & GRILL

2305 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

DEVON HALAL SUB & GRILL has been inspected 5 times by Chicago Department of Public Health since September 23, 2010. The most recent inspection, on April 26, 2012, found no infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 9, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 9, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 2 separate inspections, most recently on March 3, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on March 3, 2011. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Must clean and organize the front counter bottom shelves and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Peeling paint on the ceiling and walls inside the washroom. Must remove peeling paint and repaint. Wall Vent cover inside the washroom, with accumulated dust built up. Must clean in detail and maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Must provide end caps on all the lighting fixture in the prep area. Missing end caps to hold the light shield.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must provide thermometer in all coolers and freezers and must be visible.
  3. Complaint

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO PAPER TOWEL AND SOAP INSIDE THE WASHROOM AND ON THE EXPOSED HAND SINK IN THE PREP AREA AND FRONT AREA. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL AND HAND SOAP.CITATION ISSUED CRITICAL. MANAGER WENT OUT TO BUY PAPER TOWEL AND PROVIDED IT ON ALL THE HAND SINK WHILE I'M TYPING THE REPORT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND X5 BAGS OF GARBAGE AND EMPTY BOXES ON THE GROUND BY THE OUTSIDE EXIT DOOR. ALSO FOUND BIRD'S DROPPINGS ALL OVER THE GROUND. INSTRUCTED TO CLEAN THE AREA, REMOVE THE BIRD'S DROPPINGS REMOVE ALL THE BAGS OF GARBAGE AND EMPTY BOXES AND PUT IT ON THE DUMPSTER. CITATION ISSUED SERIOUS.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO PREVIOUS SUMMARY REPORT POSTED AND VISIBLE ON PREMISES. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED ALL THE TIMES AND MUST BE VISIBLE TO THE CUSTOMER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING: ALL THE INTERIOR AND EXTERIOR SIDES, FRONT AND TOP OF THE GRILL, AND DEEP FRYER; INTERIOR BOTTOM OF THE PREP COOLER, AND ALL THE EXPOSED SINK AND WASHBOWL IN THE WASHROOM, MUST CLEAN AND ORGANIZE THE FRONT COUNTER BOTTOM SHELVES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN IN DETAIL THE FLOOR UNDER ALL THE COOKING EQUIPMENTS, UNDER THE 3 COMPT SINK. BEHIND AND IN BETWEEN ALL THE COOLERS AND SHELVING, AND INSIDE THE WASHROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. PEELING PAINT ON THE CEILING INSIDE THE WASHROOM. MUST REMOVE PEELING PAINT AND MAINTAIN. VENT COVER INSIDE THE WASHROOM,WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO END CAPS ON THE PLASTIC LIGHT SHIELD ON THE LIGHT BULB BY THE PREP AREA. INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER IN ALL COOLER AND FREEZER AND MUST BE VISIBLE. FOUND (NO THERMOMETER IN ALL COOLERS AND FREEZERS).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. FOUND CLUTTER IN THE REAR AREA BY THE EXIT DOOR. (EMPTY OIL CONTAINERS, EMPTY BOXES, UNUSED COOLER AND DEEP FRYER, VIDEO CASSETTE,ETC).INSTRUCTED MANAGER TO DISPOSE UNUSED EQUIPMENT AND EMPTY BOXES AND CLEAN AND ORGANIZE THE AREA AND MAINTAIN.
  4. License

    0 infractions

  5. License

    0 infractions

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