KENSINGTON PLACE NURSING AND REHABILITATION CENTER Fails Health Inspection - Chicago Long term care

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID ORIGINAL CITY OF CHICAGO SANITATION MANAGER CERTIFICATION ON SITE. INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CITY OF CHICAGO SANITATION MANAGER CERTIFICATE IS REQUIRED ON SITE AT ALL TIMES (NO PHOTOCOPIES ARE ACCEPTED). PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSINK IN DISHWASHING AREA(HANDSINK REMOVED). INSTRUCTED PERSON IN CHARGE TO INSTALL HANDSINK WITH HOT AND COLD POTABLE RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS IN DISH AREA AND MAINTAIN. PRIORITY FOUNDATION #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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSINK IN DISHWASHING AREA(HANDSINK REMOVED). INSTRUCTED PERSON IN CHARGE TO INSTALL HANDSINK WITH HOT AND COLD POTABLE RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS IN DISH AREA AND MAINTAIN. PRIORITY FOUNDATION #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.