GRASMERE PLACE LLC Fails Health Inspection - Chicago Long term care

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11(A) NOTED ONE HAND WASH SINK FOR THE PREP AREA AND THE DISH WASHING AREA. INSTRUCTED TO HAVE AN ADDITIONAL HAND WASH SINK BY THE DISHWASHING AREA WITH SOAP AND PAPER TEOWELS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025

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: 3-501.16(A)(2)(B) NOTED INTERNAL TEMPERATURE OF THE TCS FOOD ITEMS INDIVIDUAL BOXED MILK CHOCOLATE INSIDE THE 2 COMPARTMENT SINK TO BE IMPROPER AT 71.00. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19 LBS OF PRODUCTS WORTH $77.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 NOTED OVER 50 MICE DROPPING ALONG WALL AND UNDERNEATH MILK CRATES AT THE KITCHEN PREP AREA, DISHWASHING AREA, UNDERNEATH MILK CRATES BY THE SODA DISPENSING SYRUP MACHINE AND AT THE BASEMENT DRY STORAGE AREA. ALSO NOTED OVER 20 FLYING INSECTS ON WALLS AND CEILING AT THE DISHWASHING/SERVING LINE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH THE PEST CONTROL COMPANY. PRIORITY FOUNDATION #7-38-020(A) -

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15(B) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 NOTED THE FOLLOWING:- -FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT AND ESPECIALLY WHERE MICE DROPPINGS WERE FOUND. MUST ALSO REPAIR CRACKS ON WALLS BY THE REAR EXIT AREA AND BEHIND THE COOKING STOVE.....NOTED MULTIPLE HOLES AND OPENINGS. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS WHERE EVER NECESSARY TO PREVENT ENTRY PLACES FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 NOTED THE FOLLOWING:- -FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT AND ESPECIALLY WHERE MICE DROPPINGS WERE FOUND. MUST ALSO REPAIR CRACKS ON WALLS BY THE REAR EXIT AREA AND BEHIND THE COOKING STOVE.....NOTED MULTIPLE HOLES AND OPENINGS. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS WHERE EVER NECESSARY TO PREVENT ENTRY PLACES FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.