LAKEFRONT NURSING & REHAB CENTER Fails Health Inspection - Chicago Long term care

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON-SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (SAUSAGE) WAS BEING PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, 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: OBSERVED NO HAND-DRYING PROVISION AT THE HANDWASHING SINK IN THE DISHWASHING AREA OF THE FACILITY. INSTRUCTED THE MANAGER THAT THEY MUST PROVIDE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AND MAINTAIN THEM. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING CLEANSERS AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED MANAGER MUST PROVIDE HANDWASHING CLEANSERS AT ALL HANDWASHING SINKS AND MAINTAIN THEM. PRIORITY FOUNDATION 7-38-030(C) (CONSOLIDATED WITH ABOVE), 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: OBSERVED THE MICROWAVE IN THE FOOD PREP AREA WHERE THE SERVING CARTS ARE STORED WITH FOOD SPLATTERS AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 2-3 LIVE ROACHES ON-SITE DURING THE INSPECTION IN THE FOLLOWING AREAS: IN FOOD PREP AREA 2 AND THE BREAK ROOM (1). I RECOMMENDED CONTACTING PEST CONTROL BEFORE RE-INSPECTION. 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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED THE SERVING TRAYS AND LIDS NOT PROPERLY STORED IN THE DISHWASHING AREA ON THE DISH STORAGE RACK. INSTRUCTED TO INVERT OR COVER SAID UTENSILS AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALL SHELVING UNITS IN THE WALK-IN COOLER WITH SEVERE RUST BUILD-UP. INSTRUCTED TO RESURFACE OR REPLACE ALL SAID SHELVING UNITS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEBRIS ON THE FLOORS IN THE REAR DRY FOOD STORAGE CLOSET. THE DEBRIS BUILD-UP WAS OBSERVED UNDER THE SHELVING UNITS IN THIS SAID AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

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 TWO LEAKS IN TWO DIFFERENT LOCATIONS OF THE FOOD PREP AREA: AT THE WASHING COMPARTMENT OF THE THREE-COMPARTMENT SINK AND AT ON THE SIDE OF THE ICE MACHINE. THE WATER WAS COLLECTED BY A RED SANITATION BUCKET ON THE FLOOR ON THE SIDE OF THE ICE MACHINE. INSTRUCTED TO REPAIR SAID LEAKS 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: OBSERVED BOTH VENTILATION SYSTEMS ABOVE THE COOKING EQUIPMENT IN THE FOOD PREP AREA WERE IN DISREPAIR. WHEN I ASKED THE MANAGER ON SITE TO TURN ON THE VENTILATION SYSTEM, THE SYSTEM SHOWED SIGNS THAT IT HAD BEEN TURNED OFF OR ON. INSTRUCTED TO REPAIR BOTH VENTILATION SYSTEMS AND MAINTAIN THEM.

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: OBSERVED BOTH VENTILATION SYSTEMS ABOVE THE COOKING EQUIPMENT IN THE FOOD PREP AREA WERE IN DISREPAIR. WHEN I ASKED THE MANAGER ON SITE TO TURN ON THE VENTILATION SYSTEM, THE SYSTEM SHOWED SIGNS THAT IT HAD BEEN TURNED OFF OR ON. INSTRUCTED TO REPAIR BOTH VENTILATION SYSTEMS AND MAINTAIN THEM.

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.