GRASMERE PLACE LLC Fails Health Inspection - Chicago Long term care

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING RINSING AND STORE POTS AND PANS AT THREE COMPARTMENT SINK, THIRD COMPARTMENT WAS NOT SET UP.POTS AND PANS WERE NOT SANITIZED. FOUND LOW TEMP DISH MACHINE DISPENSING 0ppm.UNIT WAS USED. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE.REPAIR CAUSE.MUST DISPENSE SANITIZER,100ppm. CRITICAL VIOLATION:7-38-030 AT 10:42am TECHNICIAN WAS ABLE REPAIR CAUSE AND PRESENTLY LOW TEMP DISH MACHINE DISPENSING SANITIZER OF 100ppm AT FINAL RINSE.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWEL PROVIDED AT KITCHEN STAFF WASHROOM.PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED 10 SMALL FLIES ON WALLS IN THE KITCHEN, 15 DISH ROOM, 10 SERVING /TRAY LINE AREA AND COFFEE AREA BY THE ICE MACHINE 15 DINING ROOM,INCLUDED THE CABINET, 6 BY THE VENDING MACHINE AND 5 HALLWAY AT NORTH SIDE OF DINING ROOM.INSTRUCTED TO REMOVE.CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS HANDLED AND SERVED(GROUND BEEF,MILK,EGGS ETC)MANAGER REPORT ON SITE AT 9:26am BREAKFAST WAS ALREADY SERVED,AND FOOD FOR LUNCH WAS IN PROCESS OF PREPARATION BY THE FEMALE COOK(VEGETABLE,CHICKEN GROUND BEEF).AT LEAST ONE CERTIFIED FOO HANDLER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND HANDLED SERIOUS VIOLATION:7-38-012(A)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-5-2016,REPORT #1965973 #30- ALL BULK DRY FOOD CONTAINERS MUST HAVE A LABEL. #32-PROVIDE 2 MORE DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK AND MAINTAIN. #33-MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND UNDERNEATH SHELVE OF THE 2 COMPARTMENT SINK AND MAINTAIN. #35-DUST BUILD -UP ON THE VENT COVER INSIDE STAFF WASHROOM AND KITCHEN EMPLOYEES WASHROOM. MUST CLEAN, REMOVE DUST AND MAINTAIN. SERIOUS VIOLATION:7-42-090 TODAY 8-3-17 OBSERVED THE SAME VIOLATIONS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE DOORS OF THE COOLER UNDER THE TRAY LINE AT FRONT SERVING AREA,NEED TO REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE MISSING TOILET COVER AT TOILET BOWL INSIDE THE RESIDENT WASH ROOM IN DINING AREA,NEED TO PROVIDE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DUST AND GRIMES BUILD UP ON ALL PIPES IN THE KITCHEN ANS DISH ROOM NEED TO CLEAN AND MAINTAIN GRIMES AT WASH BOWL INSIDE THE RESIDENT WASHROOM,NEED TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS AROUND TOILET BOWL INSIDE THE RESIDENT WASH ROOM BY THE DINING ROOM,NEED TO CLEAN AND MAINTAIN.EXCESS DEBRIS, DUST,ITEMS,CIGARETTE BUTTS BEHIND THE VENDING MACHINE AND RADIATOR IN DINING AREA. MUST CLEAN 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: BROKEN CEILING WALLS AT DISH ROOM,NEED TO REPAIR,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: NO EXPOSED HAND SINK INSTALLED AT DISH ROOM.SWING DOOR THAT SEPARATE KITCHEN/EXPOSED HAND SINK AND DIS ROOM IS BLOCKED ON BOTH SIDE OF THE DOOR(PLASTIC CRATES AND RACKS/CARTS OF CLEAN DISHES AND PREP TABLE. WITHOUT THAT EXIT EXPOSED HAND SINK IN THE KITCHEN IS FAR AND AWKWARD. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK IN DISH ROOM UNDER CITY PLUMBING CODE. PROVIDE SOAP AND PAPER TOWELS AT NEW INSTALLED SINK.

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: OUTSIDE PATIO WITH LITTER:CIGARETTE BUTTS, USED BROKEN FOAM CUPS,PAPRE PLATES,DIRTY FOOD GLOVES ETC.INSTRUCTED TO CLEAN AREA DAILY AND MAINTAIN.

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: OUTSIDE PATIO WITH LITTER:CIGARETTE BUTTS, USED BROKEN FOAM CUPS,PAPRE PLATES,DIRTY FOOD GLOVES ETC.INSTRUCTED TO CLEAN AREA DAILY AND MAINTAIN.

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.