BELMONT VILLAGE LINCOLN PARK, LLC Fails Health Inspection - Chicago Long term care

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFCATE.

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.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: INSTRUCTED TO NOTIFY CONSUMERS TO USE CLEAN DISHWARES AT ALL SELF-SERVE BUFFET STATIONS. REUSE OF USED DISHWARES IS PROHIBITED. PRIORITY FOUNDATION VIOLATION.

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 VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REMOVE HAND SOAP AND DISH SCRUBBER FROM THE 2ND FLOOR JOSEPHINE CAFE ONE COMPARTMENT PREP SINK.

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: NOTED NO HOT WATER AT THE 3RD FLOOR JOSEPHINE CAFE HAND WASHING SINK. WATER TEMPERATURE NOTED AT 75.7F. MUST PROVIDE ADEQUATE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT THE SAID SINK. PRIORITY 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED APPROXIMATELY 60 LBS ASSORTED COOKED READY TO EAT TCS FOODS SUCH AS COOKED PORK, BEEF, RICE AND CUT MELON WITH IMPROPER DATE LABELING OR NO LABELS. SOME FOODS DATED WITH PREP DATES OF 5/20 FOR COOKED BEEF, NO LABEL ON COOKED PORK. ALL FOODS DISCARDED. REVIEWED ALL PREPARED, READY TO EAT TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 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: ALL BULK FOOD CONTAINERS IN THE DRY FOOD STORAGE ROOM MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED APPROXIMATELY 20 TO 30 SMALL FLIES IN THE DISH MACHINE ROOM, 50 IN THE REAR FOOD PREP AREA, 30 TO 40 IN THE REAR KITCHEN UTILITY SERVICE SINK ROOM. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES. MUST ELIMINATE ALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED READY TO EAT FOODS SUCH AS CUT FRESH FRUITS AND PASTRIES ON DISPLAY AT A BUFFET TABLE NOT PROTECTED FROM CONTAMINATION FROM THE PUBLIC. NO SNEEZE GUARDS FOR FOODS. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE LIDS FOR ICE CREAM GALLONS IN THE ICE CREAM FREEZER.----NOTED CLEAN UTENSILS AND POTS BEING STORED HANGING ABOVE THE WASHBASIN OF THE THREE COMPARTMENT SINK. MUST PROPERLY STORE TO PREVENT POSSIBLE CONTAMINATION.

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.

PERSONAL CLEANLINESS - Comments: NOTED KITCHEN STAFF FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MANAGEMENT PROVIDED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED KNIVES ON THE COOKS LINE IMPROPERLY STORED BETWEEN PREP COOLERS. MUST PROVIDE A CLEAN KNIFE HOLDER OR STORE ON CLEAN PREP SURFACE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED PAPER FOOD CONTAINERS, GLASSWARE ETC STORED THROUGHOUT THE BASEMENT CAR GARAGE CAGE STORAGE ROOMS MUST BE REMOVED AND PROPERLY STORED IN CLEAN STORAGE AREAS WITH SMOOTH FLOORS, WALLS AND CEILINGS.----ALL STORED ITEMS IN SUCH STORAGE ROOMS INCLUDING THE DRY FOOD STORAGE ROOM MUST BE STORED ELEVATED FROM THE FLOORS.

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: MISSING HOOD FILTER ABOVE THE COOKS LINE. MUST REPLACE/PROVIDE.

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: MUST NOT USE PAPER AS LINER FOR SHELVING UNDER FOOD ITEMS IN COOLERS OR DRY FOOD STORAGE.---MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. MUST BE SMOOTH CLEANABLE SURFACE.---EXTERIOR OF THE DISH WASHING MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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: MUST REMOVE EYE WASHER FROM THE KITCHEN HAND WASHING SINK FAUCET. ALL HAND WASHING SINKS MUST BE FOR HAND WASHING PURPOSES ONLY.

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: MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT THE ATTACHED HOSE FOR THE REAR UTILITY SERVICE SINK ON THE 1ST FLOOR.

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: NOTED EXCESSIVE POOLING WATER ON THE FLOOR OF THE KITCHEN UTILITY SERVICE SINK CLOSET. MUST MAINTAIN DRY TO PREVENT FLY ACTIVITY.

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: NOTED EXCESSIVE POOLING WATER ON THE FLOOR OF THE KITCHEN UTILITY SERVICE SINK CLOSET. MUST MAINTAIN DRY TO PREVENT FLY ACTIVITY.

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.