CHICAGO, IL - NEW NAAN ON DEVON & GRILL received citations for health code violations during an inspection on 04/12/2023.
Situated at 2241 W DEVON AVE, the establishment is part of West Ridge's active food service sector. The West Ridge area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 6 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation concerned hand hygiene and handwashing facilities. Inspectors documented: Personal Cleanliness - Comments: Foodhandler Not Wearing Hair Restraint.must Provide.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The second violation concerned hand sanitation. Inspectors documented: Utensils, Equipment & Linens: Properly Stored, Dried, & Handled - Comments: Found Food Containers Not Stored Properly on Drying Racks.must Store Inverted.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The third violation related to handwashing procedures. Inspectors documented: Warewashing Facilities: Installed, Maintained & Used. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fourth violation involved hand hygiene and handwashing facilities. Inspectors documented: Test Strips - Comments: Found Pots to Large to Be Properly Washed and Sanitized Inside 3 Compartment Sink.must Remove or Provide Written Washing and Sanitizing Procedure for Large Pots.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The fifth violation concerned sanitation and cleanliness. Inspectors documented: Non-food/food Contact Surfaces Clean - Comments: Found Following Not Clean: Exterior of Stove Burners, Interior of Walk in Cooler, and Tables/counters.must Clean.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
The sixth violation concerned handwashing procedures. Inspectors documented: All Food Employees Have Food Handler Training - Comments: Found Foodhandler at Premises with No Foodhandler Certificate.must Provide.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/12/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 3-COMPARTMENT SINK FAUCET LEAKING AT BASE ALSO RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKING AT SAME. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN 3-COMPARTMENT SINK.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD/GRIME BUILD UP ON WALL BY REAR EXIT DOOR. MUST CLEAN WALL AND MAINTAIN.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 2 LIVE ROACHES INSIDE PREP AREA 1-DOOR REACH IN COOLER. INSTRUCTED MANAGER MUST REMOVE ALL ROACH ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON ALL SHELVES AT PREP AND DISHWASH AREAS, FOOD BUILD UP IN CAN OPENER AND SLICER AND FOOD BUILD UP ON INTERIOR AND EXTERIOR OF ALL SINKS. MUST CLEAN ALL EQUIPMENT AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP AND WAREWASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS AND MAINTAIN.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLERS TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER PROVIDED AT HANDWASHING SINKS IN KITCHEN. HOT WATER TEMPERATURE FOUND AT 84F TO 86.6F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL HANDSINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED. ON 7-29-2024 HOT WATER PROVIDED AT SAID SINK; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT HALLWAY BY THE RESTROOM NOT MAINTAINED. HOT WATER MAY NOT EXCEED 120F, THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRESENTLY HOT WATER TEMP OF 132.6F AND CANNOT BE TEMPERED. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED. ON 7-29-2024,HOT WATER AT ABOVE SINK MAINTAINS 100F; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN THE KITCHEN NOT ACCESSIBLE FOR HANDWASHING. DIRTY POT,CONTAINERS INSIDE THE SINK; IN FRONT A PLASTIC CONTAINER WITH LIQUID. UNABLE TO WASH HANDS. SAID SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HANDWASHING ONLY. PRIORITY FOUNDATION VIOLATION: 7-38-030(C). CONSOLIDADED WITH ABOVE VIOLATION RULE 5-202-12(E).; TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: WE OBSERVED 7 (THREE BY THE COOKING EQUIPMENT AND 4 INSIDE THE WALK-IN COOLER) PLASTIC CONTAINERS PREVIOUSLY USED FOR TOXIC MATERIAL (LIQUID DISH SOAP), WITH COOKED FOOD STORED IN THEM. CONTAINERS PREVIOUSLY USED TO STORE POISONOUS OR TOXIC MATERIAL MAY NOT BE USED TO STORE, TRANSPORT OR DISPENSE FOOD. FOOD DISCARDED AND DENATURED BY EMPLOYEES. POUNDS 45.VALUE $159. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL DRY FOOD CONTAINERS WITH COMMON NAME. ON 7-29-24 DRY FOOD CONTAINERS WAS LABELED; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. PROVIDE PROPER RAISED SHELVING. WALK-IN INTERIOR AND EXTERIOR DOOR IN POOR REPAIR: DEEP CUTS,PEELING PAINT ETC.NOT CLEANABLE. SURFACE MUST BE EASILY CLEANABLE; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE ALUMINUM FOIL AS LINER FOR SHELVING AND AT COOKING EQUIPMENT. MUST BE SMOOTH AND CLEANABLE SURFACE. WALK-IN COOLER DOOR IS IN POOR REPAIR AND NOT EASILY CLEANABLE. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO FAUCET NECK PROVIDE AT SCRAPE SINK, HOWEVER ATTACHED IS A HOSE THAT REACHES THREE COMPARTMENT SINK. WATER SPRAYER INSIDE MIDDLE COMPARTMENT OF THE THREE COMPARTMENT SINK. NO BACKFLOW PREVENTION DEVICE PROVIDED AT AT SAID SINK. MUST INSTALL PROPER FAUCET, SUPPLIED WITH WITH HOT AND COLD RUNNING WATER, AT SCRAPE SINK AND PROVIDE A BACK FLOW PREVENTER DEVICE. ON 7-29-24 A NEW WATER SPRAYER INTALLED AT SCAPE SINK.; SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: WE OBSERVED BOTH 1ST FLOOR WASHROOMS TAGGED "NOT IN USE". OBSERVED TOILET BOWLS OVERFLOWING AND NOT ABLE TO FLUSH EVEN TOILET PAPER. MUST REPAIR ISSUE. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED. THE PLUMBER ARRIVED ON SITE TO CORRECT THE VIOLATION. ANOTHER WASHROOM IS ON SITE IN THE BASEMENT AREA. ON 7-29-24 WASHROOM IN WORKING CONDITIONS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEILNG IN BASEMENT STORAGE AREA. WATER LEAKING FROM PIPES.REPAIR ISSUE. ON 7-29-2024 CEILING REPAIRED IN BASEMENT .ALSO PIPE REPAIRED; ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS; PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM:NOVEMBER 17,2023 REPORT#2585432 #10) 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS USED BY FOOD EMPLOYEES AND MAINTAIN. #39) 3-305.11: OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR AND MAINTAIN. #47)4-501.12: OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN. #55)6-501.12: OBSERVED FOOD DEBRIS AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP AND WAREWASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED UPON MY RETURN ON 7-29-2024 THE ABOVE VIOLATIONS WERE CORRECTED; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS USED BY FOOD EMPLOYEES AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, PREP TABLES, AND SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES); PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP AND WAREWASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A MISSING LIGHT SHIELD FOR CEILING LIGHTS ABOVE THE THREE COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN AT ALL TIMES.; PERSONAL CLEANLINESS - Comments: FOODHANDLER NOT WEARING HAIR RESTRAINT.MUST PROVIDE.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS.MUST STORE INVERTED.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND POTS TO LARGE TO BE PROPERLY WASHED AND SANITIZED INSIDE 3 COMPARTMENT SINK.MUST REMOVE OR PROVIDE WRITTEN WASHING AND SANITIZING PROCEDURE FOR LARGE POTS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND FOLLOWING NOT CLEAN: EXTERIOR OF STOVE BURNERS, INTERIOR OF WALK IN COOLER, AND TABLES/COUNTERS.MUST CLEAN.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND FOODHANDLER AT PREMISES WITH NO FOODHANDLER CERTIFICATE.MUST PROVIDE..
Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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