FAIL
Risk 1 (High)
FRIEDMAN PLACE Fails Health Inspection - Chicago Long term care
June 17, 2021
Canvass
License #1647252
4
Total Violations
3
Critical
1
Major
Inspection Summary
This long term care was inspected by the Chicago Department of Public Health on June 17, 2021. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED EGGS AT 50.5F, CHICKEN AT 50.3F, CHEESE AT 51.3F, TUNA SALAD AT 48F, AND TURKEY AT 46.4-47.6F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND MEATS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND MEATS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
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