PASS W/ CONDITIONS
Risk 1 (High)
BELHAVEN NURSING AND REHABILITATION CENTER, LLC Gets Conditional Pass on Health Inspection - Chicago Long term care
August 6, 2010
Suspected Food Poisoning
License #1743483
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISHMACHINE IN POOR REPAIR, GAUGES IN POOR REPAIR, BOOSTER RUSTED OUT, OPERATION LIGHT OUT. FINAL RINSE TEMPERATURE AT 140F. UNIT TAGGED AT THIS TIME AND INSTD TO HAVE GAUGES READABLE AND FINAL RINSE AT 180F. INST TO FAX LETTER TO 312 746-4240 WHEN UNIT REPAIRED. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE. CITATION ISSUED 7-38-030 CRITICAL
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
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.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISHMACHINE IN POOR REPAIR, GAUGES IN POOR REPAIR, BOOSTER RUSTED OUT, OPERATION LIGHT OUT. FINAL RINSE TEMPERATURE AT 140F. UNIT TAGGED AT THIS TIME AND INSTD TO HAVE GAUGES READABLE AND FINAL RINSE AT 180F. INST TO FAX LETTER TO 312 746-4240 WHEN UNIT REPAIRED. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE. CITATION ISSUED 7-38-030 CRITICAL
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
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.
CDPH Food Code: Section 4-501.114, 4-702.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection