GRASMERE PLACE LLC Fails Health Inspection - Chicago Long term care

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT THE FOLLOWING HANDWASHING SINKS: FRONT SERVING AREA AND KITCHEN/DISH ROOM. UPON MY REQUEST MANAGER PROVIDED PAPER TOWELS AT MENTIONED SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED

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: WE OBSERVED IN THE INTERIOR OF THE ICE MACHINE A BLACK SLIME SUBSTANCE AT THE WATER RESERVOIR AND INTERIOR PANELS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005, 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SOME OF THE DRY FOOD CONTAINERS ARE NOT LABELED.INSTRUCTED TO LABEL MENTIONED CONTAINERS WITH COMMON NAME

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED: REAR EXIT DOORS IN KITCHEN AND DINING ROOM WITH 1/4" TO 1/2" GAPS AT BOTTOM. FRAME DOOR BROKEN AT EXIT DOOR OF THE KITCHEN. DINING ROOM WINDOWS OPENED, AND NO SCREEN WAS PROVIDED. REPAIR CAUSE TO MINIMIZE PEST AND INSECTS ENTRY.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: WE OBSERVED EVIDENCE OF MICE DROPPINGS IN DIFFERENT AREAS OF THE PREP AND STORAGE AREA: OVER 60 DROPPINGS UNDER AND ON SHELVES BY CLEAN POTS, RIGHT CORNER BY ICE MACHINE, BEHIND COOKING EQUIPMENT, UNDER FRONT SERVING TRAYLINE, AND DISH ROOM. ALSO OBSERVED HOUSE FLIES IN DINING AND PREP AREA. DINING ROOM WITH SMALL FLIES(OVER 30) ON WALLS. INSTRUCTED TO REMOVED PESTS AND INSECTS. CLEAN AND SANITIZE MENTIONED AREA. PRIORITY FOUNDATION VIOLATION:7-38-020(A), CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BROKEN WRAPS AT WASTE PIPE IN THE KITCHEN AND FRONT SERVING AREA.REMOVE/ REPLACE PIPES MUST BE ENCASED. THE SURFACE MUST BE A SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE. ALSO, OTHER PIPES ABOVE/BY: STOVE, THREE-COMPARTMENT SINK, PREP SINK, SERVING LINE MUST BE ENCASED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE, AT PREP/KITCHEN AREA. MUST INSTALL OR KNOW THE LOCATION SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: HOT WATER PROVIDED AT KITCHEN STAFF WASHROOM, HOWEVER IT TAKES TOO LONG(OVER 10 MINUTES) FOR HOT WATER TO MAINTAIN THE MINIMUM OF 100F. MUST REPAIR CAUSE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GROUND WHERE RECEPTACLES ARE LOCATED NEED TO BE CLEAN, FOOD LIQUID SPILLAGE. CLEAN AND MAINTAIN TO MINIMIZE INSECT ACTIVITY

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS IN FRONT OF REAR EXIT DOOR IN DINING ROOM. MATTING MUST BE WASHABLE/CLEANABLE.

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: OBSERVED FLOOR METAL SHEETS UNSEALED INSIDE THE WALK-IN COOLER, REPAIR/REPLACE. THE SURFACE MUST BE A SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE. REMOVED GROUT ON FLOOR TILES IN PREP AREA BY THE HANDWASHING SINK IN THE KITCHEN, MUST RE-GROUT. BROKEN/MISSING CEILING TILES IN FOOD STORAGE. HOLES AND BROKEN WALLS BEHIND AND BESIDE THE STOVE. BROKEN WALL BY THE HANDWASHING SINK IN THE KITCHEN. MISSING WALL TILE UNDER HANDWASHING SINK AT FRONTLINE. MISSING FLOOR TILE UNDER THE HANDWASHING SINK IN THE KITCHEN. REPAIR CAUSE. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.

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: ACCUMULATED DUST ON CEILING VENT COVERS AND PORTABLE FAN IN KITCHEN. CLEAN AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BROKEN PROTECTIVE SHIELDING IN KITCHEN ABOVE ONE COMPARTMENT SINK USED FOR WASHING VEGETABLES

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BROKEN PROTECTIVE SHIELDING IN KITCHEN ABOVE ONE COMPARTMENT SINK USED FOR WASHING VEGETABLES

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.