BIRCHWOOD PLAZA INC Gets Conditional Pass on Health Inspection - Chicago Long term care

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE LOW TEMP DISH MACHINE, WIPED HER HANDS ON CLOTH ON TOP TABLE AND HANDLED AND STORED CLEAN DISHES.NO HANDWASHING.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: HANDWASHING SINK IN THE DISHROOM NOT ACCESSIBLE FOR HANDWASHING. HOT WATER HANDLE WAS TURNED OFF FROM WATER VALVE UNDER THE SINK. HOT WATER HANDLE BROKEN. PER MY REQUEST,MANAGER CALLED ENGINEER TO CORRECTED ISSUE. AT 10:26AM ENGINEER WAS ABLE TO REPAIR HANDWASHING SINK IN DISHROOM AREA.A NEW FAUCET WAS REPLACE HOT WATER PROVIDED,105F. 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: INTERIOR OF ICE MACHINE COMPARTMENTS WHITE FRONT PANEL NOT CLEAN (INTERIOR TOP AND BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MISSING SCREW INSIDE ICE MACHINE THAT HOLDS WHITE PANEL AT ICE BIN.REPAIR ISSUE.USE NOT RUSTY MATERIAL. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMSINCLUDED INSIDE THE WALK-IN COOLER

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 ON PIPES ABOVE FOOD STORED ON SHELVES IN THE KITCHEN,REMOVE OR RELOCATE SHELVES

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 ON PIPES ABOVE FOOD STORED ON SHELVES IN THE KITCHEN,REMOVE OR RELOCATE SHELVES

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.