FARGO HEALTH CARE CENTER Gets Conditional Pass on Health Inspection - Chicago Long term care

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: WE OBSERVED THE LOW TEMPERATURE, CHEMICAL DISH MACHINE NOT DISPENSING CHLORINE CHEMICAL SANITIZER WHILE DISHES WERE BEING WASHED,PRESENTLY 0ppm. INSTRUCTED TO SET THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOR ALL DISHWARE. DISH MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE SANITIZER, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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 HOT HOLDING TEMPERATURES - Comments: WE OBSERVED COOKED GROUND BEEF STORED INSIDE THE HOT HOLDING UNIT AT TEMP OF 76.9F TO 122F. COOK STATED 'GOT FROM COOLER NO TOO LONG AGO'. PRIOR TO STORE FOOD AT STEAM TABLE, MUST REHEAT PRODUCTS AT 165F AND ABOVE. TRAYLINE IS NOT A REHEATING EQUIPMENT BUT A HOT HOLDING UNIT. POUNDS DISCARDED 3, VALUE $10. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ENCRUSTED FOOD DEBRIS INSIDE THE OVEN BY THE SOUTH WINDOW.CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: ADDITION WATER FLOW IS REQUIRED AT FAUCET OF HANDWASHING SINK IN THE KITCHEN.WHEN WATER IS USED AT DISHMACHINE OR THREE COMPARTMENT SINK WATER FLOW IS MINIMIZE AND HOT WATER BECAMES COLD AT SAID SINK AND NOT ABLE TO WASH HANDS REPAIR ISSUE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: ADDITION WATER FLOW IS REQUIRED AT FAUCET OF HANDWASHING SINK IN THE KITCHEN.WHEN WATER IS USED AT DISHMACHINE OR THREE COMPARTMENT SINK WATER FLOW IS MINIMIZE AND HOT WATER BECAMES COLD AT SAID SINK AND NOT ABLE TO WASH HANDS REPAIR ISSUE.

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.