LAKELAND INC Fails Health Inspection - Chicago Long term care

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.14(N) NOTED NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE NOR A CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A)

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.

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.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #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: 5-202.12 NOTED NO HOT RUNNING WATER AT HAND WASH SINKS 2ND AND 3RD FLOORS PANTRY. TEMPERATURE OF WATER WAS 61.3F (2ND FLOOR),85.1F (3RD FLOOR). INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION #7-38-030(C)

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: 5-203.11(A) NOTED ONLY ONE HAND WASH SINK AT THE KITCHEN PREP/DISH WASHING BY THE DISHWASHER. INSTRUCTED TO INSTALL ADDITIONAL HAND WASH SINK AT PREP/DISH WASHING AREA.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(B) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:EGGS 44.6F, HAM 45.5F/45.9F, MILK 50.9F, COTTAGE CHEESE 44.6F, CHEESE 44.6F, GREEK YOGURT 45.3F, GROUND BEEF 45.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 93 LBS OF PRODUCTS WORTH $183.00 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF WALK IN COOLER AT THE PREP AREA TO BE IMPROPER AT 46.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-204.18 NOTED HEAVY ICE BUILD UP INSIDE THE MILK CHEST COOLER AT THE KITCHEN. INSTRUCTED TO DEFROST, CLEAN 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A)(B)(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT AT THE KITCHEN PREP AREA:- ALL COOKING STOVES WITH STAINS AND FOOD SPILLS, WARMERS AND SLICERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A)(B)(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT AT THE KITCHEN PREP AREA:- ALL COOKING STOVES WITH STAINS AND FOOD SPILLS, WARMERS AND SLICERS.

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.