MISERICORDIA/MCAULEY HOME Fails Health Inspection - Chicago Long term care

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE REACH IN COOLER IN THE PREP AREA NOT MAINTAINING PROPER TEMPERATURE. COOLER HAD AMBIENT AIR TEMPERATURE OF 49.5F AND READY-TO-EAT CHICKEN AT 49.6F. COOLER WAS TAGGED AND HELD FOR INSPECTION. COOLER MUST NOT BE USED UNTIL REPAIRED TO MAINTAIN A TEMPERATURE OF 40F OR LESS, AND THE CDPH IS CONTACTED FOR PROPER TAG REMOVAL. 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE FOUND IN THE REACH IN COOLER AT IMPROPER TEMPERATURES: AMBIENT AIR 49.5F, CHICKEN 49.6F, PROTEIN SHAKES 49.3F. ALL COLD HELD FOOD ITEMS MUST BE 40F OR LESS. APPROXIMATELY WEIGHT 25# WITH A TOTAL VALUE OF $35. FACILITY CORRECTED DURING INSPECTION BY VOLUNTARILY DISCARDING THESE FOODS. 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.

This violation was corrected during the inspection.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO QUATERNARY CHEMICAL TEST STRIPS AVAILABLE FOR THE THREE COMPARTMENT SINK WITH AUTOMATIC QUATERNARY DISPENSING SYSTEM AT TIME OF INSPECTION. MUST PROVIDE. SERIOUS VIOLATION# 7-38-030

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED READY-TO-EAT FOODS STORED IN WALK IN COOLER WITH NO DATE LABEL. MUST PROVIDE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE USE UTENSILS STORED IN CONTAINER IMPROPERLY. MUST STORE SINGLE USE UNTENSILS IN CONTAINER INVERTED IN THE SAME DIRECTION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SPLASH GUARD ON THE EXPOSED HAND WASH SINK IN THE PREP AREA NEXT TO THE THREE COMPARTMENT SINK AND PREP TABLE. MUST PROVIDE.

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: OBSERVED A SLIGHT PINK SLIME SUBSTANCE INSIDE THE ICE BIN OF THE ICE MACHIENE USED FOR HUMAN CONSUMPTION. MUST CLEAN AND MAINTAIN.

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: OBSERVED FOOD ITEMS BEING STORED ON MILK CRATES AND BUCKETS ON THE FLOOR OF THE DRY STORAGE CLOSET. MUST NOT USE MILK CRATES OR BUCKETS AS A MEANS OF ELEVATION. FLOORS MUST BE EASLILY ACCESSIBLE FOR FLOOR CLEANING.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO VENTILATION IN THE EMPLOYEE TOILET ROOMS. MUST PROVIDE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PERSONAL BELONGINGS OF STAFF (COAT) STORED IN THE PREP AREA. MUST REMOVE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PERSONAL BELONGINGS OF STAFF (COAT) STORED IN THE PREP AREA. MUST REMOVE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.