MARGARET MANOR INC Gets Conditional Pass on Health Inspection - Chicago Long term care facility

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 50.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:-EGGS 48.2F, YOGURT 47.3F, MILK 50.2F,COTTAGE CHEESE 47.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 118 LBS OF PRODUCTS WORTH $213.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BROKEN INNER LID OF THE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.....ALSO NOTED RUSTY SHELVES INSIDE WALK IN COOLER. MUST CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BROKEN INNER LID OF THE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.....ALSO NOTED RUSTY SHELVES INSIDE WALK IN COOLER. MUST CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

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.