FOSTER HEALTH & REHABILITATION CENTER, LLC Fails Health Inspection - Chicago Long term care

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN THE MAIN KITCHEN AREA PROVIDING FINAL RINSE SANITIZER CONCENTRATION OF 10 PPM CHLORINE. INSTRUCTED TO REPAIR OR REPLACE MAIN KITCHEN AREA LOW TEMPERATURE DISH MACHINE TO PROVIDE ADEQUATE FINAL RINSE SANITIZER CONCENTRATION BETWEEN 50 PPM AND 200 PPM CHLORINE. PERSON-IN-CHARGE CALLED SERVICE TECHNICIAN ON-SITE; SERVICE TECHNICIAN REPAIRED MACHINE TO PROVIDE FINAL RINSE SANITIZER CONCENTRATION OF 100 PPM CHLORINE AT TIME OF INSPECTION. PRIORITY FOUNDATION 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOOD ITEMS IN VARIOUS COLD-HOLDING UNITS THROUGHOUT FACILITY AT INADEQUATE TEMPERATURES FOR COLD-HOLDING: EGGS AT 47.6F AND MILK AT 46.6F IN THE WALK-IN COOLER, COTTAGE CHEESE AT 48.7F IN THE MAIN KITCHEN REFRIGERATOR/FREEZER, LASAGNA AT 48.0F AT THE OFFICE AREA REFRIGERATOR/FREEZR. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLD-HOLDING EQUIPMENT THROUGHOUT THE FACILITY AT INADEQUATE INTERNAL AMBIENT AIR TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS: WALK-IN COOLER AT 46.0F, MAIN KITCHEN REFRIGERATOR/FREEZER AT 48.0F, OFFICE AREA REFRIGERATOR/FREEZER AT 46.5F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE ALL LISTED COLD-HOLDING EQUIPMENT TO MAINTAIN TCS FOOD ITEMS STORED INSIDE AT 41.0F OR BELOW AT ALL TIMES. TAGGED EQUIPMENT ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH ONCE REPAIRED OR REPLACED AND PRIOR TO USE. FACILITY CURRENTLY WITH INSUFFICIENT COOLING AND COLD-HOLDING CAPACITY TO MAINTAIN KITCHEN OPERATIONS. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 5 DEAD COCKROACHES AND OTHER INSECTS ON GLUE TRAPS THROUGHOUT KITCHEN, OFFICE, AND DRY STORAGE AREA FLOORS. INSTRUCTED TO CLEAN DEAD OR TRAPPED INSECTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DECOMPOSITION AND MAINTAIN PREMISES FREE FROM DEAD OR TRAPPED INSECTS OR OTHER PESTS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED NONFOOD-CONTACT SURFACES OF CAN OPENER ASSEMBLY IN THE MAIN KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOIL. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED NONFOOD-CONTACT SURFACES OF CAN OPENER ASSEMBLY IN THE MAIN KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOIL. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS 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.