CHALET LIVING & REHAB Fails Health Inspection - Chicago Long term care

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11: **PF** Responsibility -- Assignment (PIC) NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE. TCS FOODS ARE HANDLED:MILK,PUREE FOOD, ETC. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010(A) NO CITATION ISSUED -

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED EMPLOYEE WITH GLOVED HANDS HANDLING NONFOOD RELATED FROM CLEANING/WIPING PREP TABLES,HANDLING BOXES,WIPING THE NOZZLE OF JUICE POP GUN AND THAN GOING BACK TO HER STATION CUT GREEN APPLES AND STORED IT INSIDE PLASTIC BAGS A RTE(READY TO EAT PRODUCT). ALSO OBSERVED EMPLOYEE AT DISH ROOM HANDLING DIRTY DISHES ,PUT IT THRU THE MACHINE AND REMOVE CLEAN DISHES WITH SAME GLOVED HANDS. MANAGER SOLVED THE ISSUE ON HAND WASHING PROCEDURES. PRIORITY VIOLATION:7-38-010 ,CITATION ISSUED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK NOT PROPERLY SUPPLIED. NO SOAP PROVIDED AT HANDWASHING SINK IN DISHROOM. HOUSEKEEPING STAFF KEEPS SOAP AND RE-STOCK SOAP DISPENSER. AFTER REQUEST SAID SOAP WAITED OVER TWENTY MINUTE BEFORE HOUSEKEEPING PROVIDED SOAP. HANDWASHING SINK SHOULD BE PROVIDED AT ALL TIME WITH SOAP FOR PROPER HAND WASHING. PRIORITY FOUNDATION: 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMP DISH MACHINE NOT REACHING 180F AT FINAL RINSE. UNIT IN QUESTION IN USE FOR BREAKFAST DISHES. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO REPAIR UNIT,AND MAINTAIN FINAL RINSE AT 180F. PRIORITY VIOLATION:7-38-025,CITATION 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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17: **PF** Ready-To-Eat Time/Temperature Control for Safety Food, DATE MARKING OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO 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: LABEL FOOD BOTTLES/CONTAINERS WITH COMMON NAME,ONCE IS REMOVED FROM ORIGINAL CONTAINERS - -

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CHEMICAL SUPPLIES ARE STORED ON WOOD SHELVES WITH ROUGH AND NON-CLEANABLE SURFACE.REPLACE/REPAIR, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE -

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO SANITIZER SOLUTION PROVIDED AT THIRD COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING RINSING AND USE POT FOR FOOD.AT LATER TIME MANAGER SET UP THE SINK WITH SANITIZING SOLUTION OF 200ppm. PRIORITY FOUNDATION:7-38-005,CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCETS IN THE KITCHEN(ONE AND THREE COMPARTMENT SINKS)REPAIR AND MAINTAIN. MISSING PARTS AT WATER SPRAYER IN DISH ROOM PROVIDE RING HOLDER ,EMPLOYEE DIRTY PLASTIC GLOVES TIED AROUND UNIT. THREE COMPARTMENT SINKS WITH OPENINGS USED FOR OVERFLOWING WATER, HOWEVER HOLES ARE FILLED WITH BLACK SLIME SUBSTANCE,MUST PROVIDE REMOVABLE COVER OR SEAL(SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.113(B): **PF** Covering Receptacles (Outside) OUTSIDE RECEPTACLES FOR REFUSE NOT MAINTAINED .OVERFLOWING WITH GARBAGE BAGS. UNABLE TO CLOSE LIDS. LIDS MUST BE TIGHT-FITTING TO RECEPTACLE,TO MINIMIZE INSECT AND RODENT-RESISTANT . PRIORITY FOUNDATION VIOLATION:7-38-020(B),CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: AN ENCLOSED FLOOR BASE IS NEEDED AT WATER FAUCET USED FOR MOP SINK IN DISH ROOM.DUE TO WHEN FAUCET IN USE WATER RUNS ONTO FLOOR

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: FLOOR TILES IN KITCHEN(FRONT SERVING HOT UNITS,REAR PREP AREA,COOKING AREA IN FRONT OF THREE COMPARTMENT SINK,DISH ROOM THROUGHOUT) NOT GROUT STANDING WATER BETWEEN FLOOR TILES.INSTRUCTED TO RE GROUT MENTIONED TILE THROUGHOUT INCLUDED UNDER RUBBER MATS.

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: FLOOR TILES IN KITCHEN(FRONT SERVING HOT UNITS,REAR PREP AREA,COOKING AREA IN FRONT OF THREE COMPARTMENT SINK,DISH ROOM THROUGHOUT) NOT GROUT STANDING WATER BETWEEN FLOOR TILES.INSTRUCTED TO RE GROUT MENTIONED TILE THROUGHOUT INCLUDED UNDER RUBBER MATS.

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.