MADO HEALTHCARE-DOUGLAS PARK Fails Health Inspection - Chicago Long term care

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: WASHING DISHES IN LOW TEMP DISH MACHINE THAT WAS NOT SANITIZING IN FINAL RINSE CYCLE( 0 RESIDUAL WAS FOUND ON EQUIPMENT AFTER RUNNING AN ENTIRE CYCLE). INSTRUCTED TO CHECK RESIDUAL DAILY PRIOR TO SENDING DISHES THROUGH THE MACHINE( RESIDUAL MUST BE BETWEEN 50ppm-100ppm). CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTED ON PREMISES. MICE DROPPINGS FOUND IN THE FOLLOWING AREAS: 10 ON STORAGE SHELF UNDERNEATH THE DISH MACHINE NEAR THE DOORWAY, 30 SCATTERED ON FLOOR UNDERNEATH SHELVES AND BEHIND THE 2-DOOR AND REACH-IN COOLER WHERE GLUE TRAPS ARE LOCATED, ON STORAGE SHELVES UNDERNEATH AND NEAR THE STEAM TABLE UNIT IN FRONT SECTION OF SERVICE LINE AREA. ALSO OBSERVED A LARGE WATER BUG(ROACH) CRAWLING ON THE FLOOR NEAR TH GLUE BOARDS BEHIND THE 2-DOOR COOLER IN KITCHEN AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL ANY OPENINGS FOUND IN FLOORS, WALLS, AND CEILINGS. MUST REQUEST VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE ENCLOSED GARBAGE AREA NOT PROPERLY MAINTAINED. TRASH, FOOD, GARBAGE, AND BOXES FOUND ALL OVER THE GROUND IN GARBAGE CORAL. ALSO FOUND DUMPSTERS OVERFLOWING WITH LIDS ABOVE THE RIM OF THE CONTAINERS, AND THE GARBAGE DISPOSAL LID WIDE OPEN. ALL GARBAGE MUST BE PLACED IN THE DISPOSAL AND DUMPSTERS, ALL LIDS MUST BE KEPT CLOSED, AND THE ENTIRE GROUND AREA MUST BE KEPT CLEAN INSIDE THE CORAL. SERIOUS 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL PLASTIC FOOD CONTAINERS(COFFEE PITCHERS) THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. REPLACE GASKETS AROUND THE DOOR TO THE WALK-IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS UNDERNEATH COUNTERS AND PREP TABLES THROUGHOUT ALL AREAS OF THE KITCHEN AND DISH WASHING AREAS(DIRT, DEAD INSECTS, STICKY, RUSTY RESIDUE, AND DROPPINGS FOUND), INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS, DISH MACHINE, COOKING EQUIPMENT THROUGHOUT, LEGS AND WHEELS TO EQUIPMENT THROUGHOUT ALL THESE AREAS, AND ALL OTHER UNCLEAN EQUIPMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT ALL FOOD PREP, ALL FOOD STORAGE, SERVICE LINE, DINING, AND DISH WASHING AREAS NEED CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH, AND BEHIND ALL HEAVY EQUIPMENT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN FOOD SPLATTERS AND STAINS FROM WALLS THROUGHOUT FOOD PREP, STORAGE AND DISH WASHING FACILITIES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN FOOD SPLATTERS AND STAINS FROM WALLS THROUGHOUT FOOD PREP, STORAGE AND DISH WASHING FACILITIES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.