ALL AMERICAN NURSING HOME Fails Health Inspection - Chicago Long term care

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE NOT DISPENSING SANITIZING SOLUTION:0ppm CHLORINE, ALSO A LOT OF SOAP SUDS REMAINS INSIDE THE MACHINE EVEN THOUGHT FINAL RINSE WAS DONE. PRESENTLY MACHINE IN USE.INSTRUCTED TO USE THREE COMPARTMENT SINK TO PROPERLY WASH,RINSE, AND SANITIZE.TECHNICIAN CALLED ***. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE WALK-IN COOLER AND ICE NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE: OBSERVED A STEADY LEAK OF WATER COMING FROM THE WALL COVER ON THE CEILING OF THE WALK-IN COOLER DRIPPING ONTO THE FLOOR AND THE FOOD STRORAGE RACK ON THE WEST WALL OF WALK-IN COOLER. ALL FOOD ITEMS STORED ON THE WEST WALL OF THE WALK-IN COOLER WERE AFFECTED WITH SPLATTER FROM THE LEAKING CEILING. ALL OPEN FOOD OR FOOD THAT WAS PREVIOUSLY COOKED AND COVERED WITH SIRAN WRAP WAS DISCARDED. WHOLE WATERMELONS WERE BROUGHT TO THE KITCHEN AND WASHED. INSTRUCTED TO CONTACT A TECHNICIAN TO REPAIR THE WALK-IN COOLER IMMEDIATELY. OBSERVED A PINKY SLIMY DISCOLORATION ON THE ICE CHUTE AND DISPENSER. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT.ICE IS USED FOR HUMAN CONSUMPTION SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO STORE FOOD AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES. OBSERVED FOOD ITEMS STORED ON THE FLOOR OF THE WALK-IN FREEZER AT TIME OF INSPECTION.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR UNDER THE DUMP SINK TO REMOVE DRYWALL DEBRIS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR UNDER THE DUMP SINK TO REMOVE DRYWALL DEBRIS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.