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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN THE DISHROOM WITH GLOVED HANDS HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE HIGH TEMP DISH MACHINE.AND WITHOUT PROPER HAND WASHING HANDLED AND STORED CLEAN DISHES. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MANAGER DISCUSSED ISSUE WITH EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: BOTH HANDWASHING SINK IN THE KITCHEN NOT ACCESSIBLE FOR HANDWASHING. HANDWASHING SINK BY PREP AREA AND BY VEGETABLE ONE COMPARTMENT SINK FAUCET NECK WAS TURNED TO THE LEFT AND COVERED WITH SARAN PLASTIC PAPER. SINK NOT OPERABLE DUE TO WHEN IN USE ONE COMPARTEMENT SINK WILL BACKS UP(GREASE AND PARTICLES) AND HANDWASHING SINK NOT DRAINING. THE OTHER HANDWASHING SINK IN DISHROOM AND BY THE THREE COMPARTMENT SINK ,DRAIN PIPE NOT CONNECTED TO HANDSINK. PER MY REQUEST,MANAGER CALLED ENGINEER TO CORRECTED ISSUE. AT 10:15AM ABLE TO REPAIR HANDWASHING SINK IN DISHROOM AREA ONLY. MUST CORRECT ISSUE AT HANDWSHING SINK IN PREP AREA AND BY ONE COMPARTMENT SINK. INSTRUCTED MANAGER TO HAVE EMPLOYEE WASHING HANDS AT SAID REPAIRED SINK. 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.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. ALSO EXCESS RUST AT INTERIOR AND EXTERIOR OF ICE MACHINE,MUST REMOVE OR REPLACE UNIT.ICE IS USED FOR HUMAN CONSUMPTION. 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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE CLOTH AS A MEANS OF REPAIR ON THE DOOR OF DISHMACHINE.MUST BE SMOOTH AND CLEANABLE. 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: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN PREP AREA REPAIR/REPLACE.

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: BROKEN WOOD BASE INSIDE THE CABINET OF HANDWASHING SINK WERE ICE MACHINE IS STORED.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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: HOT AND COLD WATER HANDLES AT HANDWASHING SINK BY THE DISHROOM ARE NOT EASILY ABLE TO OPEN.INSTRUCTED TO REPAIR

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: WE OBSERVED WHEN DISHMACHINE IN USED WATER COMES OUT FROM ABOVE AND UNDER DOORS,SIDE PANELS,ETC. MUST REPAIR.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN TILE AND CEMENT FLOOR UNDER THE ICE MACHINE MUST BE REPAIRED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN AND PEELING PAINT ABOVE HIGH TEMP DISHMACHINE MUST BE REPAIRED.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE PROTECTIVE SHIELDING TO LIGH BULBS OR SHATTER RESISTANT BULBS. AT DISHROOM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE PROTECTIVE SHIELDING TO LIGH BULBS OR SHATTER RESISTANT BULBS. AT DISHROOM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.