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DEVON SHERIDAN APARTMENTS

1242-1244 W DEVON AVE, CHICAGO, IL 60660 · Restaurant (Golden Diner)

Inspection summary

DEVON SHERIDAN APARTMENTS has been inspected 4 times by Chicago Department of Public Health since August 8, 2017. The most recent inspection, on October 5, 2020, found no infractions.

1 of 4 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, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on September 1, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on October 19, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 August 8, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 8, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 8, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-205.15 OBSERVED 1/4 INCH TO 1/2 INCH GAP AT REAR EXIT OUT AND IN DOOR SWEEPS. INSTRUCTED MANAGER MUST RODENT PROOF BOTH SAID DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 UNUSED CONVECTION OVEN IN PREP/SERVING AREA,MUST BE REMOVED FROM PREMISES.
  3. Canvass Re-Inspection

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER AND THERMOMETER FOR INSIDE THE COOLER AND HOT HOLDING UNIT
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED CONVECTION OVEN IN PREP/SERVING AREA,MUST BE REMOVED FROM PREMISES.
  4. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NO HOT OR COLD HOLDING EQUIPMENT ON SITE. MUST HAVE EQUIPMENT IN PLACE AND OPERATING (HOT 140F AND ABOVE, COLD 40F BELOW). NO REHEATING EQUIPMENT ON SITE, SUCH AS A MICROWAVE. MUST PROVIDE. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP NOR PAPER TOWELS/HAND DRYING DEVICE PROVIDED AT EXPOSED HAND SINK IN PREP AREA OR EMPLOYEE/CUSTOMER WASHROOM SINKS. MUST PROVIDE AT SAID SINKS. NO EXPOSED HAND SINK PROVIDED AT SERVING AREA IN DINING ROOM. INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE OR SET-UP SERVING LINE NEAR EXISTING EXPOSED HAND SINK. MUST PROVIDED SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT SAID SINK. CRITICAL VIOLATION:7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • EXPOSED WASTE WATER PIPES ON CEILING ABOVE THE PREP/THREE COMPARTMENT SINK IN PREP AREA. MUST ENCASE SAID PIPES. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE SERIOUS VIOLATION:7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK NOR PEST CONTROL SERVICE REPORT PROVIDED AT PRESENT TIME. MUST PROVIDE. SERIOUS VIOLATION:7-38-020
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • CHEMICAL TEST KIT MUST BE PROVIDED ACCORDING TO THE SANITIZER USED. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BASE OF THE CABINET UNDER THE THREE COMPARTMENT SINK WERE GREASE TRAP IS INSTALL IS TOO LARGE OF OPENING, NEED TO SMOOTHLY SEAL OPENING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DINING AREA WERE SERVING AREA IS SET UP MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. NO CARPET/RUGS ALLOWED IN FOOD PREP, STORAGE OR SERVING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,NEED TO PROVIDED TO BE ABLE TO SET UP PROPERLY THREE COMPARTMENT SINK: WASH,RINSE SANITIZE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER AND THERMOMETER FOR INSIDE THE COOLER AND HOT HOLDING UNIT

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