COVENANT HOME OF CHICAGO Passes Health Inspection - Chicago Long term care

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULK ALONG THE WALLS BY THE DISH MACHINE WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE . INSTRUCTED TO RE CAULK AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND THE STEAMER, GRILL, STOVE, DRY STORAGE SHELVE FOR CLEAN POTS AND PANS, UNDERNEATH THE 3 COMPT SINK UNDER THE TWO EXPOSED HAND SINK NEEDS DETAIL CLEANING AND MAINTAIN.

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: DAMAGED CEILING TILES INSIDE THE STAFF WOMEN'S WASHROOM IN THE BASEMENT. MUST REPAIR/REPLACE CEILING TILES AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE PIPE UNDER THE 3RD COMPT SINK OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE PERSONAL ITEMS(SHOES,BAG,COAT)IN THE PREP AREA FOOD STORAGE SHELVE. STORE THEM IN THE EMPLOYEE'S LOCKER ROOM.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE PERSONAL ITEMS(SHOES,BAG,COAT)IN THE PREP AREA FOOD STORAGE SHELVE. STORE THEM IN THE EMPLOYEE'S LOCKER ROOM.

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.