LAKELAND INC Gets Conditional Pass on Health Inspection - Chicago Long term care

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS 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: 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 SOAP PROVIDED AT HANDWASHING SINK IN KITCHEN/DISHROOM AREAS BOTH SOAP DISPENSER NOT ABLE TO DISPENSE SOAP. UPON MY REQUEST ENGINEER REPAIRED THE PROBLEM AND PROVIDED SOAP. 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: NO PAPER TOWELS PROVIDED AT BOTH HANDWASHING SINK BY THE HIGH TEMP DISHMACHINE,THREE COMPARTMENT SINK AND PREP/KITCHEN AREA. UPON MY REQUEST ENGINEER WAS ABLE TO CORRECT PROBLEM. PRIORITY FOUNDATION VIOLATION:7-38-0309(C),CONSOLIDATED WITH ABOVE VIOLATION.

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 EMPLOYEE USING HIGH TEMP DISHMACHINE(WASHING TRAYS,CUPS ETC.) WITHOUT CLEANING AGENTS.CONTAINER ATTACHED AT UNIT WAS EMPTY. UPON MY REQUEST MANAGER SOLVED THE ISSUE. PRIORITY 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.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND SAUSAGE PATTIES WITH JUICE STORED INSIDE THE WALK-IN COOLER AT TEMP OF 84.4F,HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE,COLD FOOD 41F AND BELOW. PRIORITY VIOLATION: 7-38-005. CONSOLIDATE WITH BELOW VIOLATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: TWO CONTAINERS WITH CHOPPED TOMATOES,CUCUMBERS,OIL, SPICES ETC,FOR SALAD,AT TEMP OF 45.9F TO 47.6F,BOTH PRODUCTS HAD A LABEL OF PREPARED DATE: 8-19-21, AND BOTH PRODUCTS WERE STORED INSIDE WALK-IN COOLER. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST ENCASE PIPES ABOVE SHELVES OF DRY STORAGE AREA OR RELOCATE SHELVES

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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: TWO OUT OF THREE MECHANICAL DRAIN STOPPERS ARE BROKEN AT THE THREE-COMPARTMENT SINK, INSTRUCTED TO REPAIR. HIGH TEMP DISHMACHINE IS HEAVILY LEAKING FROM UNDER THE UNIT. 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: COVER IS NEEDED FOR RECEPTACLES AT ALL WOMEN'S AND UNISEX WASHROOMS. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE UNUSED WASTE OIL RECEPTACLE WITH ACCUMULATION OF GREASE ON TOP OF THE UNIT AND ON THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN OR REMOVE.

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: OBSERVED PUDDLES OF POOLED WATER ON FLOORS IN THE KITCHEN. INSTRUCTED TO REMOVE AND MAINTAIN. KEEP FLOOR DRY

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: GRIMES ON WALL TILES AND FLOORS IN BOTH DISHROOM AREAS.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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER LEAKING FROM CEILING AND ELECTRICAL FIXTURES IN THE KITCHEN, ALSO SWOLLEN CEILING BY THE THREE-COMPARTMENT SINK. PRESENTLY LEAKING CEILING NOT AFFECTING OPERATION IN THE KITCHEN. FLOOR TILES WITH PARTIAL MISSING GROUT IN FRONT OF DISHMACHINE AND THREE-COMPARTMENT SINK, RESEAL. BROKEN CAULKING WITH BLACK SLIME SUBSTANCE BETWEEN HIGH TEMP DISHMACHINE AND WALLS.REPAIR ISSUE. SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL

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 WATER LEAKING FROM CEILING AND ELECTRICAL FIXTURES IN THE KITCHEN, ALSO SWOLLEN CEILING BY THE THREE-COMPARTMENT SINK. PRESENTLY LEAKING CEILING NOT AFFECTING OPERATION IN THE KITCHEN. FLOOR TILES WITH PARTIAL MISSING GROUT IN FRONT OF DISHMACHINE AND THREE-COMPARTMENT SINK, RESEAL. BROKEN CAULKING WITH BLACK SLIME SUBSTANCE BETWEEN HIGH TEMP DISHMACHINE AND WALLS.REPAIR ISSUE. SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL

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.