PARK PLAZA RETIREMENT CENTER Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH GLOVED HANDS TOUCHING NON-FOOD SURFACE AND ITEMS FROM BOXES,STORED CONTAINERS,AND WIPING WORK STATION, CUTTING BOARD AND KNIFE WITH SAME GLOVED HANDS CUT/DICED READY TO EAT PRODUCTS: FRESH TOMATOES AND FRESH RED PEPPERS. ANOTHER EMPLOYEE RETURNED TO KITCHEN/PREP AREA AND WITHOUT HAND WASHING GLOVED HANDS AND CONTINUE TO SLICE FRESH MUSHROOMS. INFORMATION ON HAND WASHING AND GLOVE PROCEDURE GIVEN TO MANAGER ON DUTY,WHICH HE CORRECTED ISSUE. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: BOTH HIGH TEMP DISH MACHINES NOT MAINTAINING 180F.PRESENT HOT WATER TEMPERATURE OF 147.9F AND 147F TAKEN WITH MANAGER THERMOMETER AND THE GAUGE OF THE BOTH UNITS SHOWS TEMP OF 146F. HIGH TEMP DISH MACHINE MUST MAINTAIN TEMP OF 180F.TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE".INSTRUCTED TO USE THREE COMPARTMENT SINKS IN EACH DISH ROOM. 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: FOUND BOTH EXPOSED HAND SINK IN THE KITCHEN WITH NO PAPER TOWELS PROVIDED AT PAPER TOWEL DISPENSERS OR BY THE SAID SINKS. PAPER TOWELS PROVIDED BY THE MANAGER UPON MY REQUEST. MUST KEEP PAPER TOWELS/HAND DRYING DEVICE AT SAID SINK 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(ICE) NOT PROTECTED DURING STORAGE,FOUND ICE MACHINE WITH BROWNISH SLIME SUBSTANCE BY THE INTERIOR EDGE OF THE PANEL WERE ICE IS MADE/RELEASED. WE OBSERVED UNKNOWN PARTICLES WITH SUGAR INSIDE THE WHITE CONTAINER.ALSO FOUND UNCOVERED FOOD STORED UNDER THE STEAM TABLE WITH DUST AND GREASE DANGLING FROM PIPES.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN ICE MACHINE.MUST COVER FOOD AT ALL TIME TO MINIMIZE SOURCE OF CONTAMINATION. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON PREMISES.THREE COMPARTMENT SINK AT RED DISH ROOM WAS SET UP AND IN USE(QUATERNARY AMMONIUM WITH 100ppm INSTEAD OF 200ppm). MANAGER CORRECTED ISSUED AT THIRD COMPARTMENT SINK,PRESENTLY SANITIZER SOLUTION AT 200 PPM.INSTRUCTED TO PROVIDED CHEMICAL TEST KIT. 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.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NEED TO LABEL DRY FOOD CONTAINERS(SUGAR,SALT ETC)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED WATER BOTTLES USED TO COOL FOOD PRODUCTS WITH RED PAINT AT EXTERIOR OF THE BOTTLE. BOTTLES WILL BE FROZEN AND ARE USED TO IMMERSE TO FOOD TO COOL FOOD DOWN.INSTRUCTED TO PROVIDE INFORMATION ON THE RED PAINT(USE FOOD GRADE ONLY)OR REMOVE BOTTLES. NON-COMMERCIAL DISH MACHINE PROVIDE AT DINING ROOM #603.INSTRUCTED TO PROVIDE A COMMERCIAL UNIT OR REMOVE SAID UNIT.

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 DIRTY KNIVES STORED INSIDE KNIFE RACKS,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN SAID KNIVES.MUST STORE ONLY CLEAN KNIVES AT SAID RACKS. MEAT SLICER WITH SOME FOOD PARTICLES INSTRUCTED TO CLEAN AND MAINTAIN.PIPES UNDER THE PREP/STEAM TABLE WITH DUST AND GREASE INSTRUCTED TO 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: REMOVE DEBRIS AND WATER ON FLOOR IN DISH ROOM AREA UNDER THE DISH MACHINE UNITS.INSTRUCTED TO KEEP FLOOR DRY AND CLEAN.

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: BLACK SLIME SUBSTANCE AROUND TREE COMPARTMENT SINKS(BOTH DISH ROOMS),INSTRUCTED TO REMOVE REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: BLACK SLIME SUBSTANCE AROUND TREE COMPARTMENT SINKS(BOTH DISH ROOMS),INSTRUCTED TO REMOVE REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.