MONTGOMERY PLACE Fails Health Inspection - Chicago Long term care

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE GREASE RECEPTACLE NOT PROPERLY MAINTAINED. NOTED THE WASTE GREASE CONTAINER WITH EXCESSIVE GREASE ON THE EXTERIOR LID AND ON THE GROUND AROUND THE RECEPTACLE. MUST REMOVE EXCESSIVE GREASE AND MAINTAIN AREA. SERIOUS CITATION ISSUED 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD ALONG THE LEFT SIDE OF THE REAR HAND SINK TO PROTECT THE CLEAN COFFEE URNS AND OTHER DISHES STORED ON THE SHLEVING RACK OR RELOCATE SHELVING RACK.

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: MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,REFRIGERATION UNITS AND SINKS. REMOVE FOOD DEBRIS AND GREASE.

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: DETAIL CLEAN FLOORS UNDER THE COOKING EQUIPMENT, UNDER THE DISH MACHINE,UNDER PREP TABLES, UNDER THE THREE COMPARTMENT SINK, IN STORAGE CLOSETS UNDER SHELVING RACKS, ALONG WALLS AND IN CORNERS. MUST REMOVE FOOD DEBRIS AND GREASE. ALSO REMOVE POOLING WATER UNDER THE REAR TWO COMPARMENT SINK. MUST INSTALL BASEBOARDS IN THE DINING ROOM SERVICE STATION WHERE MISSING.

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: MUST DETAIL CLEAN WALLS UNDER SINKS AND UNDER THE DISH MACHINE. MUST RMEOVE GREASE AND FOOD DEBRIS. REMOVE PEELING PAINT ON THE WALL UNDER THE DIPPER WELL. DETAIL CLEAN OVERHEAD VENT COVERS AND CEILING TILES IN THE DISHWASHING AREA AND REMOVE HEAVY DUST BUILD UP.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.

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: MUST STORE ALL ITEMS IN THE WALK IN FREEZER AND IN STORAGE AREAS 6 INCHES OFF THE FLOOR.

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: MUST STORE ALL ITEMS IN THE WALK IN FREEZER AND IN STORAGE AREAS 6 INCHES OFF THE FLOOR.

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.