PARK PLAZA RETIREMENT CENTER Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COOKED POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE:CARROTS AND GEFILTE FISH IN BROTH STORED INSIDE A LARGE DEEP CONTAINER AT TEMP OF 46.5F TO 50F.FOOD WAS COOKED SOMETIME YESTERDAY(10-14-15) PER CHEF STATEMENT.WALK-IN COOLER MAINTAIN AIR TEMP OF 39.7F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 20,VALUE 40. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND BOTH HIGH TEMP DISH MACHINE NOT REACHING FINAL TEMPERATURE OF 180F. AFTER SEVERAL CYCLE THE NORTH DISH MACHINE FINAL RINSE WAS 99F,THE SOUTH DISH MACHINE WAS 100F.FINAL RINSE OF HIGH TEMP DISH MACHINE MUST BE 180F FOR PROPER SANITIZING MULTI USE UTENSILS.TAGGED BOTH DISH MACHINE "HELD FOR INSPECTION", DO NOT USE .INSTRUCTED TO USE BOTH THREE COMPARTMENT SINK 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINKS IN PREP AREA.THE WEST PAPER TOWEL DISPENSER WAS STUCK.UPON OUR(SUPERVISOR AND MYSELF) REQUEST PAPER TOWELS PROVIDED ON BOTH EXPOSED HAND SINKS,AND ENGINEER ABLE TO REPAIR WEST PAPER TOWEL DISPENSER. SOAP AND PAPER TOWELS MUST BE PROVIDED AT EXPOSED HAND SINK AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE: FOUND FROZEN TURKEY LEGS INSIDE A BROKEN CARDBOARD BOX STORED ON FLOOR IN FRONT OF SHELVES INSIDE THE WALK-IN FREEZER.NOT COVERED FOOD HAD OTHER BOXES WITH FOOD STACKED ON TOP .INSIDE THE TURKEY LEGS A PIECE OF BROKEN FOAM IN IT,ALSO OBSERVED OTHER UNKNOWN PIECES MIXED WITH TURKEY LEGS.FOUND COOKED MEAT BALLS UNCOVERED STORED ON SHELVES INSIDE THE WALK-IN COOLER,ON TOP OF THE MENTIONED PRODUCTS A BOWL(BOTTOM OF THE BOWL STICKY LIQUID FOOD) WITH FOOD INSIDE OF IT. HALF LOAF OF SLICED SANDWICHES BREAD ON FLOOR UNDER THE SHELF OF THE WALK-IN COOLER.WE OBSERVED BULK DRY FOOD CONTAINERS WITH FOOD HAD A FOAM BOWL TO PICK UP FOOD.FOOD AND NON-FOOD STORED UNDER THE WASTE WATER PIPE AT REAR DRY STORAGE BY THE KITCHEN.INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS TO STORE FOODS.NEED TO PROVIDE SCOOPS OR ANY OTHER KIND OF UTENSILS WITH HANDLE FOR DRY FOOD,AND WRAP/BOX-IN WASTE WATER PIPE AT STORAGE AREA OR RELOCATE FOOD AND FOOD PRODUCTS FROM MENTIONED AREA.NO FOOD SHOULD BE STORED ON FLOOR.COOKED FOOD DISCARDED AND DENATURED.POUNDS 6.VALUE 50 SERIOUS VIOLATION:7-38-005(A)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD:DAIRY PRODUCTS,CHICKEN ,FISH ETC.) ARE PREPARED,HANDLED AND SERVED NOR A VALID CITY SANITATION CERTIFICATE POSTED ON SITE.A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(A)

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER THE SOUP KETTLE WITH GRIME,FOOD,AND DIRTY RAGS ,INSTRUCTED TO CLEAN AND MAINTAIN. FLOOR ON ROOM #304a AND ON ROOM#306b ARE POROUS AND UNEVEN,INSTRUCTED TO PROVIDE FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON- ABSORBENT MATERIAL.EXCESS WATER UNDER THE SOUP KETTLE,INSTRUCTED TO KEEP AREA DRY.FLOOR DRAINS THROUGHOUT THE KITCHEN WITH EXCESS MINERAL/BLACK SLIME BUILD-UP,NEED TO CLEAN AND MAINTAIN.FOOD DEBRIS AND OTHER ITEM ON FLOOR INSIDE THE WALK-IN COOLERS AND WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN,ALSO ELEVATED STOCK 6"OFF THE FLOOR INSIDE THE WALK-IN FREEZER.A LOT OF CONSTRUCTION MATERIAL, GALLONS OF PAINTS,SHELVES AND OTHER MATERIAL ON FLOORS AT REAR STORAGE BEHIND THE SYNAGOGUE,MUST ELEVATED 6" OFF THE FLOOR ALL ITEMS NEEDED.SWEEP FLOOR THROUGHOUT THE MENTIONED AREA

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD AT DISH ROOMS WITH DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD AT DISH ROOMS WITH DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.