CHURCHVIEW SUPPORTIVE LIVING COMMUNITY Gets Conditional Pass on Health Inspection - Chicago Long term care

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMPERATURE DISH MACHINE WITH 116 DEGREES RINSE TEMPERATURE. INSTRUCTED MANAGER TO DISCONTINUE USE OF MACHINE UNTIL CORRECTED. MACHINE IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. ALL UTENSILS MUST BE WASHED, RINSED AND SANITIZED IN THE THREE COMPARTMENT SINK. MACHINE CAN BE UNTAGGED WHEN REINSPECTED BY THE CDPH. FAX OR EMAIL REQUEST. 312-746-4240 OR cdphfood@cityofchicago.org. INCLUDE NAME AND ADDRESS AND REASON FOR REQUEST. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. IMPROPER SANITIZING RINSE.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: LARGE CAN OPENER AND DRINK DISPENSOR IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN DISH AREA AND BEHIND COOK LINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: WALLS IN DISH AREA AND BEHIND COOK LINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.