ARBOUR HEALTH CARE CENTER LTD Fails Health Inspection - Chicago Long term care

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF THE FOOD CODE.

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. NO PROOF OF ENROLLED TO SANITATION CLASS PROVIDED AT PRESENT TIME,ALSO NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE HANDLED:GROUND BEEF,PUREE FOOD ETC. 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010(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: 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SINK IN THE KITCHEN WITH HOT WATER TEMP FROM 54F, 85.6F.TO 90.3F. NOT CONTINUOUSLY PROVIDE HOT WATER AT SAID FIXTURE.INSTRUCTED TO REPAIR CAUSE.MUST PROVIDE WATER TEMP OF 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION: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: HANDWASHING SINK NOT PROPERLY SUPPLIED. AFTER I(SANITARIAN) USED LAST SHEET OF PAPER TOWEL,KITCHEN STAFF WAS NOT ABLE TO RE-STOCK PAPER TOWEL DISPENSER,DUE TO PAPER TOWELS NOT ACCESSIBLE TO THEM. OBSERVED ONE KITCHEN EMPLOYEE WASHING HANDS UNABLE TO DRY WITH PAPER TOWELS, HE WIPED HANDS AT PLASTIC APRON AND GLOVED HIS HANDS. HOUSEKEEPING STAFF KEEPS EXTRA PAPERS AND RE-STOCK PAPER TOWEL DISPENSER. AFTER REQUEST SAID PAPER WAITED OVER TWENTY MINUTE BEFORE PAPER TOWELS WAS PROVIDED. HANDWASHING SINK SHOULD BE PROVIDED AT ALL TIME WITH PAPER TOWELS. PRIORITY FOUNDATION: 7-38-030(C),NO CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION, CODE #5-202.12 (A)

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: LOW TEMP DISH MACHINE NOT ADEQUATELY SANITIZING. CHEMICAL 0ppm. UNIT IN QUESTION IN USE FOR BREAKFAST DISHES. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO REPAIR UNIT,AND MAINTAIN CHEMICAL OF 100ppm. PRIORITY VIOLATION:7-38-025,CITATION ISSUED. By the end of the day low temp dish machine was repaired by technician and provides,chemical of 100ppm. Untagged unit.

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: OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD BOTTLES/CONTAINERS WITH COMMON NAME,ONCE IS REMOVED FROM ORIGINAL CONTAINERS - -

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED EXPOSED WASTE/DRAIN PIPE WITH DRY LEAKAGE ON IT IN THE KITCHEN,AT SOUTH WALL(NOT BY FOOD,EQUIPMENT AND FOOD PRODUCTS),INSTRUCTED TO ENCASE SAID PIPE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: WOOD BASE WERE CHEST FREEZER IS LOCATED WITH GRIMES ON IT.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: CONDENSER UNIT INSIDE THE WALK-IN COOLER LEAKING,AND ICE BUILD-UP AT REAR OF UNIT,INSTRUCTED TO REPAIR.

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: MECHANICAL DRAIN STOPPERS (SOAP COMPARTMENT) FOR UNDER THE WAREWASHING SINK NOT IN WORKING CONDITION.REPAIR CAUSE

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: MANUAL WAREWASHING SINK IN THE KITCHEN NOT MAINTAINED : HOT WATER TEMP 86.7F TO 97.9F TO 100.7F. WAREWASHING EQUIPMENT MUST MAINTAIN NO LESS THAN 110F. INSTRUCTED TO CORRECT ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: TOILET WATER TANK LID IS MISSING IN WOMEN'S WASHROOM (BASEMENT),REPLACED WITH A CARDBOARD AND DUCT TAPE, MUST REMOVE AND PROVIDE PROPER LID.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT 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: BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE AND COFFEE UNITS.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED

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: LEAKING PIPE UNDER THE COFFEE STATION,ALSO BESIDE THE COFFEE MAKER(KITCHEN)

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE RECEPTACLES LIDS NOT MAINTAINS.TWO LIDS ARE BROKEN ,MISSING PART AND CURVED,ALSO HINGS OF THE SAID LID ARE BEND. UNABLE TO CLOSE LID. REPLACE LIDS MUST BE INSECT AND RODENT-RESISTANT. PRIORITY FOUNDATION:7-38-020(B)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOME FLOOR TILES IN KITCHEN(FRONT SERVING AREA,DISH ROOM AND COFFEE STATION) ARE MOVABLE AND NOT GROUT(STAGNATE WATER IN IT)INSTRUCTED TO SEAL AND RE GROUT MENTIONED TILE THROUGHOUT INCLUDED UNDER RUBBER MATS. PEELING PAINT ON PIPES UNDER TRAY LINE,INSTRUCTED TO PAINT.

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: NO VENTILATION PROVIDED AT MEN'S AND WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ONLY ONE FOOD HANDLER CERTIFICATE PROVIDED ON SITE. ADDITIONAL CERTIFICATE IS REQUIRED.INSTRUCTED TO PROVIDE. - -

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE - Comments: ORDINANCE POSTING OF SIGNS. UPON MY ARRIVAL NOTED "NO SMOKING" SIGNS NOT POSTED AT ALL ENTRANCES/EXITS. INSTRUCTED TO HAVE THE SIGNS POSTED AT ALL ENTRANCES AND EXITS. CLEAN AIR ORDINANCE:7-32-020(A) FIRST OFFENSE FOR YEAR 2019 BY LUNCH TIME A BLACK AND WHITE COPY OF "NO SMOKING" SIGN POSTED AT DOOR. PROPER SIGNS WAS GIVEN BY THE SANITARIAN.

COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE - Comments: ORDINANCE POSTING OF SIGNS. UPON MY ARRIVAL NOTED "NO SMOKING" SIGNS NOT POSTED AT ALL ENTRANCES/EXITS. INSTRUCTED TO HAVE THE SIGNS POSTED AT ALL ENTRANCES AND EXITS. CLEAN AIR ORDINANCE:7-32-020(A) FIRST OFFENSE FOR YEAR 2019 BY LUNCH TIME A BLACK AND WHITE COPY OF "NO SMOKING" SIGN POSTED AT DOOR. PROPER SIGNS WAS GIVEN BY THE SANITARIAN.