CLARK SKILLED NURSING FACILITY LLC Gets Conditional Pass on Health Inspection - Chicago Long term care

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE/COOK WITH GLOVED HANDS HANDLING NOT FOOD ITEMS SUCH AS: IN AND OUT THE WALK-IN COOLER,DRY STORAGE, WIPING PREP TABLE,REMOVING EMPTY BOXES THAN RETURNED TO HER WORK STATION PICKED-UP A CLEAN POT THAN,REMOVED GLOVES,HOWEVER NO HAND WASHING PRIOR TO GLOVE HANDS AND HANDLING FOOD:CUTTING CELERY,ETC. ANOTHER EMPLOYEE WAS WASHING HANDS WITH GLOVED HANDS IN THE DISH ROOM. MANAGER ON DUTY RE-ENTERED HAND WASHING PROCEDURE ON BOTH OCCASIONS. PRIORITY VIOLATION: 7-38-010,CITATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK NOT PROPERLY SUPPLIED. NO PAPER TOWELS PROVIDED AT HANDWASHING SINK BY THE THREE COMPARTMENT SINK. ALSO PAPER TOWELS NOT ACCESSIBLE BY THE HANDWASHING SINK IN DISHROOM. SINK SHOULD BE PROVIDED AT ALL TIME PAPER TOWELS FOR PROPER HAND WASHING. PRIORITY FOUNDATION: 7-38-030(C), CITATION ISSUED. - COS

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN THE KITCHEN USED ALSO FOR "EYE STATION". A HAND WASHING SINK MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. RELOCATE "EYE STATION" BY INSTALLING A SINK FOR THAT PURPOSE OR OTHER METHODS.ALSO A DISCARD WATER PIPE IS INSTALLED AT SAID SINK.MUST REMOVE PIPE. PRIORITY FOUNDATION VIOLATION: 7-38-030, NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK INSTALLED AT EAST SITE OF THE KITCHEN:POTS THREE COMPARTMENT SINK,COOKING AREA AND PREPARING FOOD. INSTRUCTED TO INSTALL SAID SINK AT MENTIONED AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C) NO 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.

PROPER DATE MARKING AND DISPOSITION - Comments: 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NO SPLASH GUARD PROVIDED BETWEEN THE HAND SINK AND METAL SHELF WITH CLEAN POT STORED ON IT.INSTRUCTED TO PROVIDE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BROKEN,DAMAGED AND PEELING WRAPPED PIPE IN THE KITCHEN (AWAY FROM FOOD),INSTRUCTED TO ENCASE TO REMOVE WRAP AND ENCASE SAID PIPES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS ARE TO BE USED FOR A DESIGNATED PURPOSE AND STORED IN SANITIZER SOLUTION AND MAINTAIN PROPER CONCENTRATION -

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ICE SCOOP HOLDERS FOR ICE SCOOP NOT LARGE ENOUGH TO STORE ICE SCOOP, INSTRUCTED TO REPLACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MECHANICAL WAREWASHING(HIGH TEMP DISH MACHINE) NOT MAINTAINED,WATER LEAKING ON FLOOR FROM UNIT/PIPES, INSTRUCTED TO REPAIR.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: GREASE TRAP UNDER THREE COMPARTMENT SINK IN POOR REPAIR,RUSTY,NOT CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN WALL AND PEELING PAINT AT NORTH-EAST CORNER OF THE KITCHEN UNDER ONE COMPARTMENT SINK,PEELING PAINT ON CEILING BY THE DRY STORAGE AND DIFFERENT LOCATION OF THE KITCHEN.REPAIRED CEMENT WALL SURFACE IS POROUS AND NOT CLEANABLE,REPAIR SAID AREAS. APPLIED MATERIAL/SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: MOP SINK NOT ACCESSIBLE(EXCESS ITEMS INSIDE THE MOP SINK) AND STORAGE NOT MAINTAINED.INSTRUCTED TO RE-ORGANIZE AREA,AND KEEP MOP SINK CLEAN.

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: 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability BROKEN FLOOR TILES IN KITCHEN(FRONT TRAY LINE),REAR PREP AREA,COOKING AREA IN FRONT OF THREE COMPARTMENT SINK,DISH ROOM NOT GROUT STANDING WATER BETWEEN FLOOR TILES.INSTRUCTED TO RE GROUT MENTIONED TILE AND REPLACE BROKEN FLOOR TILES.BROKEN PLASTIC FLOOR TILES AT DRY STORAGE ROOM(HOLE),ALSO REPLACE RUSTY METAL SPONGE THAT SEALED PREVIOUS HOLE AT NORTH-EAST CORNER BY THE ICE MACHINE. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NO MECHANICAL VENTILATION PROVIDED IN STAFF WASHROOMS(BASEMENT AREA),INSTRUCTED TO PROVIDE

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NO MECHANICAL VENTILATION PROVIDED IN STAFF WASHROOMS(BASEMENT AREA),INSTRUCTED TO PROVIDE

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.