BUCKINGHAM PAVILLION INC Gets Conditional Pass on Health Inspection - Chicago Long term care

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COOKED BEANS STORED INSIDE THE WALK-IN COOLER AT TEMP OF 60F. PRODUCT WAS COOKED ON 3-28-17,PER MANAGER STATEMENT.WALK-IN COOLER MAINTAINS AIR TEMP OF 38.6F. PRODUCT DISCARDED AND DENATURED.POUNDS 50,VALUE 23. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WITH GLOVED HANDS HANDLING NON-FOOD PRODUCTS FROM RELOCATE GARBAGE CANS FROM ONE PLACE TO ANOTHER,HANDLING OTHER ITEMS, REMOVED GLOVES AND GLOVED HANDS AND RETURNED IN PREP/SALAD AREA.NO HAND WASHING PRIOR TO PUT ON GNEW GLOVES. OBSERVED EMPLOYEE WASHING HANDS AT TWO COMPARTMENT SINK, WASHED CUT SALAD WAS STORED ON TOP THE DRAIN BOARD INSIDE THE COLANDER. OBSERVED EMPLOYEE HANDLING DIRTY DISHES AND WITH WATER SPRAYER SPRAYED HER HANDS, GLOVED HANDS AND HANDLED CLEAN DISHES. MUST WASH HAND BY USING SOAP PRIOR TO GLOVE HANDS AND HANDLE FOOD AND CLEAN MULTI USE UTENSILS. INFORMATION GIVEN ON HAND WASHING PROCEDURE.MANAGER CORRECTED ISSUE. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER CONCENTRATION OF SANITIZER SOLUTION USED AT USED THREE COMPARTMENT SINK.PRESENTLY CHLORINE CHEMICAL TEST STRIP SHOWED OVER 200pp,STRIP COMPLETELY BLACK. AFTER ANOTHER ATTEMPT BY THE EMPLOYEE TO SET UP SINK WITH NO POSITIVE RESULT,I PERSONALLY SET UP SANITIZER COMPARTMENT:100ppm. CRITICAL VIOLATION:7-38-030

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ADDITIONAL EXPOSED HAND SINK IS NEEDED IN THE KITCHEN/DISH ROOMS,DUE TO EMPLOYEE NOT WASHING HANDS OR WASHING HANDS AT PREP TWO COMPARTMENT SINK. THE ONLY EXPOSED HAND SINK IS LOCATED BY THE REAR EXIT KITCHEN DOOR,FAR FROM PREP/DISH ROOMS. EXPOSED HAND SINK MUST BE INSTALLED BY CITY PLUMBING CODE,ALSO PROVIDED HAND DRYING DEVICE/PAPER TOWELS. OBSERVED BOTH CONDENSER UNITS INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER NOT MAINTAINED:LEAKING.INSTRUCTED TO REPAIR UNITS. SCOTCH IS USED TO KEEP IN PLACE SCREEN INSIDE THE DOOR OF WHITE MICROWAVE AT SOUTH END OF THE KITCHEN.INSTRUCTED TO REPLACE DOOR OR UNIT. BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER(EAST SIDE OF THE KITCHEN),NEED TO REPAIR/REPLACE SAID RUBBERS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. ROUGH WITH SPILLAGE SURFACE ON WOOD SHELF(NORTH SIDE OF THE STORAGE) INSIDE THE CHEMICAL/DRY STORAGE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. PEELING PAINT ON GREEN SHELVES IN THE KITCHEN WERE CLEAN UTENSILS ARE STORED.NEED TO REMOVE /REPAINT WITH NON-TOXIC PAINT SAID SHELVES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAIN UNDER SHELVES WITH FOUL ODOR INSIDE THE DRY STORAGE.NEED TO CLEAN AND MAINTAIN. OBSERVED MISSING GROUD FLOOR TILES(STANDING WATER) IN THE KITCHEN/DISH ROOMS,NEED TO RE-GROUT SAID FLOOR TILES

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: BROKEN(PIECE HANGING) CEILING TILES AROUND THE PIPE BY THE DOOR,INSIDE THE DRY STORAGE IN THE KITCHEN INSTRUCTED TO REPLACE. STAINED CEILING TILES INSIDE THE MAIN DINING ROOM,NEED TO BE REPLACED. BROKEN CAULK BETWEEN THE SCRAPE AREA AND WALL AT DAIRY DISH MACHINE,NEED TO REMOVE /REPLACE SAID CAULKING.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN(PIECE HANGING) CEILING TILES AROUND THE PIPE BY THE DOOR,INSIDE THE DRY STORAGE IN THE KITCHEN INSTRUCTED TO REPLACE. STAINED CEILING TILES INSIDE THE MAIN DINING ROOM,NEED TO BE REPLACED. BROKEN CAULK BETWEEN THE SCRAPE AREA AND WALL AT DAIRY DISH MACHINE,NEED TO REMOVE /REPLACE SAID CAULKING.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL

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.