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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED -

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 2-301.14. OBSERVED DISH WASHER WITH GLOVED HANDS HANDLING DIRTY DISHES,TRAYS ETC AND PUT IT THRU THE LOW TEMP DISH MACHINE,WITH SAME GLOVES HANDLED AND STORED ON SHELF CLEAN DISHES,TRAYS PLATES ETC,NO REMOVAL OF GLOVES NOR HAND WASHING BY EMPLOYEE. HAND WASHING PROCEDURE WAS DISCUSSED WITH CERTIFIED FOOD MANAGER. PRIORITY VIOLATION:7-38-010 - CITATION ISSUED - COS

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11(A) NO HAND WASHING SINK INSTALLED AT EAST PREP AND WAREWASHING AREA. EMPLOYEE NOT REMOVING GLOVES AFTER HANDLE DIRTY DISHES NOR HAND WASHING PRIOR TO GLOVE HANDS AND HANDLED CLEAN DISHES. MUST INSTALL SAID SINKS CONVENIENT USE BY EMPLOYEE. PRIORITY FOUNDATION VIOLATION:7-38-030(C) NO CITATION ISSUED. - -

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-601.11(A) ICE MACHINE CHUTE AT SELF SERVE AREA WITH A BUILD-UP OF BLACK/BROWN SLIME AND MINERAL SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNITS. PRIORITY FOUNDATION VIOLATION:7-38-005.CITATION ISSUED -

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A) NO STOPPERS PROVIDED AT EAST THREE COMPARTMENT SINK, EMPLOYEE USING PAPER TOWELS. INSTRUCTED TO PROVIDE STOPPERS.ALSO LOW TEMP DISH MACHINE IN POOR REPAIR,WHEN IN USE WATER LEAKING FROM UNDERNEATH THE UNIT.MUST REPAIR. RUSTY/GRIMED GREASE TRAPS UNDER THREE COMPARTMENT SINKS AND LOW TEMP DISH MACHINE,NEED TO CLEAN AND MAINTAIN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 GASKET AT INTERIOR FRAME OF WALK-IN FREEZER IN POOR REPAIR. BROKEN WITH HOLES,. MUST REPLACE SAID GASKET/FRAME. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 WALL BEHIND AND UNDER THE DISH MACHINE AND THREE COMPARTMENT SINKS WITH BLACK SLIME BUILD-UP,CLEAN AND MAINTAIN MISSING OR BROKEN GROUT ON FLOOR TILES(STANDING WATER BETWEEN THE SAID TILES) UNDER THE LOW TEMP DISH MACHINE. RE-GROUT FLOOR TILES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.17 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT UNIT IN PREP AREA,KITCHEN AND REAR DISH ROOM WITH EXCESSIVE DUST ACCUMULATION.CLEAN AND MAINTAIN -

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.17 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT UNIT IN PREP AREA,KITCHEN AND REAR DISH ROOM WITH EXCESSIVE DUST ACCUMULATION.CLEAN AND MAINTAIN -

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.