BRONZEVILLE PARK NURSING & LIVING CENTER Gets Conditional Pass on Health Inspection - Chicago Long term care

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED FOODHANDLER WASHING MULTI-USE BAKING CONTAINER AT ONE COMPARTMENT SINK WITHOUT SANITIZING SAID EQUIPMENT. INSTRUCTED TO PROPERLY WASH, RINSE, AND SANITIZE ALL MULTI-USE ITEMS/UTENSILS/EQUIPMENT AND OR USE HIGH TEMPERATURE DISHMACHINE TO SANITIZE. ALSO, FOUND HIGH TEMPERATURE DISHMACHINE WITH FINAL RINSE OF 170F.INSTRUCTED TO MAINTAIN FINAL RINSE TEMPERATURE AT 180F OR ABOVE. MAINTANENCE MAN ADJUSTED GAUGE AT HIGH TEMPERATURE DISHMACHINE TO REACH 180F FOR FINAL RINSE. CRITICAL 7-38-030 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND RAW, SLICED, PORK STORED NEXT TO READY TO EAT LUNCH MEAT-TURKEY, BOLOGNA INSIDE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE RAW FOOD PRODUCTS SEPARATE AND AWAY FROM READY TO EAT FOODS. MANAGER REMOVED FOOD ITEMS. SERIOUS 7-38-005(A) 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST ICE CREAM CHEST FREEZER WITH EXCESSIVE ICE BUILD-UP BEING USED TO STORE HOT DOGS, BREAD, PACKAGED ICE CREAM, AND PACKAGED POPSICLES AND REPLACE WORN POPCORN METAL CONTAINER IN SENIOR ACTIVITY ROOM.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN/SANITIZE DAY ROOMS, TOILET ROOMS, MICROWAVES,INTERIOR OF DEEP FRYER, UNDER, AROUND EQUIPMENT, THREE COMPARTMENT SINK, DISH MACHINE, SHELVES, CARTS, CABINETS AT PANTRIES, VENT COVERS, AND WALL BASE IN KITCHEN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR CABINETS, INTERIOR FREEZER/REFRIGERATOR IN SENIOR ACTIVITY ROOM WHERE FOOD IS CONSUMED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REGROUT SOME FLOOR TILES AT DISH WASHING AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STANDING WATER SECTIONS AT THREE COMPARTMENT SINK AND DISHMACHINE ROOM. INSTRUCTED TO REMOVE SAME. INSTRUCTED TO CLEAN FLOOR DRAINS IN DISHMACHINE ROOM. INSTRUCTED TO REPLACE CRACKED FLOOR TILES IN DRY STORAGE ROOM AND BY THREE COMPARTMENT SINK AND WALK-IN FREEZER IN KITCHEN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS AT PREP AREA, STORAGE ROOMS, TOILET ROOMS, AND CLEAN FOOD SPILLS AT CEILING PANELS. INSTRUCTED TO REPAIR WALL SECTION AT PANTRY ON 4TH FLOOR. SEAL OPENING AT WALL UNDER THREE COMPARTMENT SINK AND AT PIPING AND CONDUITS AS NEEDED THROUGHOUT PREMISES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE LIGHTING AT VENTILATION HOOD/REPLACE BULBS. REPLACE WATER DAMAGED LIGHT SHIELD IN KITCHEN PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE WORKING VENTILATION INSIDE TOILET ROOMS AND PROVIDE SELF CLOSING DEVICE AT NURSES' TOILET ROOM DOOR ON 2ND. FLOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AND HANDLES AT THREE COMPARTMENT SINK, 1ST. FLOOR UTILITY SINK, AND TWO COMPARTMENT SINK IN PANTRY ON 3RD. FLOOR. INSTRUCTED TO INSTALL DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS IN SENIOR ACTIVITY ROOM. INSTRUCTED TO REPAIR LEAK UNDER THREE COMPARTMENT. INSTRUCTED TO REPLACE BROKEN SPRAYER HANDLE AT DISH MACHINE ROOM AT 1 COMPARTMENT SINK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT FAUCET AND HANDLES AT ONE COMPARTMENT SINKS IN KITCHEN. REPAIR LEAKY SODA LINES IN KITCHEN AND LEAKS AT DISHMACHINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT FAUCET AND HANDLES AT ONE COMPARTMENT SINKS IN KITCHEN. REPAIR LEAKY SODA LINES IN KITCHEN AND LEAKS AT DISHMACHINE.

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.