CENTRAL NURSING HOME Fails Health Inspection - Chicago Long term care

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED.OBSERVED 1 OF 2 OUTSIDE GARBAGE DUMPSTER LIDS BROKEN AND PUSHED DOWN INSIDE OF DUMPSTER LEAVING DUMPSTER NOT TIGHT FITTING.MUST REPAIR AND REPLACE OUTSIDE GARBAGE DUMPSTER LIDS TO BE TIGHT FITTING.(SERIOUS 7-38-020)

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE MISSING HANDLE ON DOOR AT OVEN,WORN DOOR GASKETS ON WALK IN COOLER AND FREEZER.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER AND ICE BUILD UP FROM SHELVING UNITS IN WALK IN FREEZER.MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE SHELVING UNITS IN DRY FOOD STORAGE AREA.

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: MUST CLEAN DUST BUILD UP FROM SHELVING UNIT UNDER VENTILATION HOOD.MUST CLEAN DEBRI FROM CHEMICAL CART,EXTERIOR OF OVEN,WALK IN COOLER SHELVING UNITS,MUST CLEAN STAFF MEN'S & WOMEN'S HAND SINKS AND TOILETS.

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: MUST REMOVE STANDING WATER FROM FLOOR IN DISH MACHINE AREA ,COFFEE AREA,2- COMP SINK AREA.MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES,FLOOR DRAINS.MUST GROUT FLOOR IN DISH WASHING AREA,3- COMP SINK AREA AND PREP AREA.MUST REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER.

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: MUST REPLACE STAINED CEILING TILES IN PREP AREA.MUST CLEAN DEBRI FROM FILTERS AT HOOD OF COOKING EQUIPMENT.

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: MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.

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.