FAIL
Risk 1 (High)
COLUMBUS MANOR RESIDENTIAL CARE & HOME Fails Health Inspection - Chicago Long term care
June 22, 2018
Canvass
License #2418662
5
Total Violations
3
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
5
Violation #7
CRITICAL
Violation Details
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NO WASH DETERGENT WAS PROVIDED FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
Why This Matters
Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.
Food Code Requirement
Food contact surfaces must be properly washed, rinsed, and sanitized.
Specific Requirements
Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.
CDPH Food Code: Section 4-601.11, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED NO CHLORINE SANITIZER AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE DISHMACHINE WITH A SANITIZING RINSE OF 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
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.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SLIME AND DISCOLORATION ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE 2 DOOR PREP COOLER, STOVE, STORAGE CABINETS, TOP OF DISHMACHINE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE 2 DOOR PREP COOLER, STOVE, STORAGE CABINETS, TOP OF DISHMACHINE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection