APERION CARE LAKESHORE, LLC Fails Health Inspection - Chicago Long term care

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER AT TWO OF THREE HANDWASHING SINKS IN KITCHEN. HOT WATER TEMPERATURE FOUND AT 86F TO 90.1F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL HANDSINK. ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED. ENGINEER WAS ABLE TO PROVIDE HOT WATER AT SAID SINKS.PRESENT TEMP OF 100.2F.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN WOMEN'S WASHROOM NOT MAINATAINED. HOT WATER MAY NOT EXCEED 120F,THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRESENTLY WATER TEMP OF 122.6F. PRIORITY FOUNDATION VIOLATION:7-38-030(C),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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT HANDWASHING SINK IN THE KITCHEN BY PREP AREA. UPON MY REQUEST MANAGER HAD TO ASK HOUSEKEEPING TO PROVIDE PAPER TOWELS AT SAID SINKS PRIORITY FOUNDATION VIOLATION:7-38-030(C) CONSOLIDATED WITH ABOVE VIOLATION

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: HIGH TEMP DISHMACHINE NOT ABLE TO MAINTAIN 160F. PRESENTLY WATER TEMP OF 119F.AFTER SEVERAL ATTEMPS WATER TEMP OF 135.9F.TAGGED UNIT "HELD FOR INSPECTION". DO NOT USE. INSTRUCTED TO USE THREE COMPARTMENT SINK: WASH, RINSE AND SANITIZE. INSTRUCTED TO REPAIR ISSUE. PRIORITY VIOLATION:7-38-025, 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: WE OBSERVED SOAP DISPENSER NOT DISPENSING SOAP AT HIGH TEMP DISH MACHINE.UNABLE TO WASH MULTI USE UTENSILS,CUPS,DISHES,TRAYS ETC.UNIT PRESENTLY IN USE. INSTRUCTED TO REPAIR ISSUE. TAGGED UNIT"HELD FOR INSPECTION". DO NOT USE. INSTRUCTED TO USE THREE COMPARTMENT SINK:WASH RINSE AND SANITIZE PRIORITY 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED. EXIT REAR DOOR WITH 1/4 TO 1/2" GAP BETWEEN DOOR AND FRAME DOOR.REPAIR ISSUE TO MINIMIZE PEST ENTY.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: PLASTIC UTENSILS USED FOR RESIDENTS NOT PROTECTED:INVERT UTENSILS TO MINIMIZE SOURCE OF CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CONDENSER UNIT INSIDE THE WALK-IN COOLER PIPES ARE LEAKING.INSTRUCTED TO REPAIR. ICE BUILD-UP AT CONDENSER UNIT INSIDE THE WALK-IN FREEZER. ICECLES DANGING FROM UNIT AND PIPES.REPAIR ISSUE.

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR AT BOTTON OF ICE MACHNE,REPAIR/REPLACE UNIT. SURFACE MUST BE SMOOTH AND CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: HIGH TEMP DISHMACHINE WITH EXCESS MINERAL AND DEBRIS.AT INTERIOR AND EXTERIOR OF UNIT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE ALUMINUM FOIL AS LINER FOR SHELVING IN PREP AREA. MUST BE SMOOTH AND CLEANABLE SURFACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BOOSTER UNDER THE HIGH TEMP DISHMACHINE IS BROKEN,MISSING PARTS,ETC. MUST REPAIR/REPLACE UNIT. MUST REPAIR FAUCET AT THREE COMARTMENT SINK AT NORTH AREA OF THE KITCHEN.ONCE THE FIRST FAUCET IS UN USE NO WATER PROVIDED AT THE OTHER FAUCET .THREE COMPARTMENT SINK HAS TWO FAUCET,MUST REPAIR AND PROVIDE HOT/COLD WATER AT ALL THE TIMES. ANOTHER THREE COMPARTMENT ON SITE. REPLACE BROKEN CURTAINS AT HIGH TEMP DISH MACHINE. HIGH TEMP DISH MACHINE IN POOR REPAIR,WATER LEAKING FROM PIPES AND EXTERIOR PANELS.UNIT NOT ABLE TO PULL DISHRACKS IN,EMPLOYEE PUSHING IN SAID RACK MANUALLY,THAN PULLING OUT THE RACK WITH CLEAN DISHES FROM UNIT.INSTRUCTED TO INSTALL NEW UNIT.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BOOSTER UNDER THE HIGH TEMP DISHMACHINE IS BROKEN,MISSING PARTS,ETC. MUST REPAIR/REPLACE UNIT. MUST REPAIR FAUCET AT THREE COMARTMENT SINK AT NORTH AREA OF THE KITCHEN.ONCE THE FIRST FAUCET IS UN USE NO WATER PROVIDED AT THE OTHER FAUCET .THREE COMPARTMENT SINK HAS TWO FAUCET,MUST REPAIR AND PROVIDE HOT/COLD WATER AT ALL THE TIMES. ANOTHER THREE COMPARTMENT ON SITE. REPLACE BROKEN CURTAINS AT HIGH TEMP DISH MACHINE. HIGH TEMP DISH MACHINE IN POOR REPAIR,WATER LEAKING FROM PIPES AND EXTERIOR PANELS.UNIT NOT ABLE TO PULL DISHRACKS IN,EMPLOYEE PUSHING IN SAID RACK MANUALLY,THAN PULLING OUT THE RACK WITH CLEAN DISHES FROM UNIT.INSTRUCTED TO INSTALL NEW UNIT.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.