PARK VIEW REHAB CENTER, LLC Fails Health Inspection - Chicago Long term care

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE AT ALL TIMES, WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMITING AND DIARRHEA PROCEDURE OR CLEAN-UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE FOOD PREP AREA ACROSS FROM THE VENTILATION HOOD. INSTRUCTED TO PROVIDE SAID HANDWASHING SIGNAGE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF THE ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. INSTRUCTED THE MANAGER THEY MUST REMOVE THE BUILD UP, CLEAN, AND SANITIZE. ALSO, INSTRUCTED THEM NOT TO USE THE ICE CURRENTLY INSIDE OF THE ICE MACHINE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 15 MICE DROPPING ON VENTILATION SYSTEM, FLOORS, AND BOXES IN THE DRY STORAGE AREA OF THE FACILITY. ALSO OBSERVED ONE LIVE ROACH ON THE SOAP DISPENSER IN THE DISHWASHING AREA. RECOMMENDED TO CONSULT WITH THE PEST CONTROL COMPANY PRIOR TO BEING RE-INSPECTED. MUST ALSO COMPLETELY REMOVE THE DROPPINGS, CLEAN, AND SANITIZE THE AFFECTED AREA AND ALSO LIMIT THE ROACH ACTIVITY ON SITE PRIOR TO BEING RE-INSPECTED. PRIORITY FOUNDATION #7-38-020(A), CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD ROACHES THROUGHOUT THE FOOD PREP AREA ON THE FLOORS IN THE FOLLOWING AREAS: UNDER THE THREE-COMPARTMENT SINK, ON THE WALLS THROUGHOUT THE FACILITY ESPECIALLY ABOVE THE THREE-COMPARTMENT SINK, AND ON THE STICKY TRAPS THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO REMOVE ALL DEAD INSECTS IN THE FOOD PREP AREA, CLEAN, SANITIZE, AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE FACILITY USING THE HOT WATER FROM THE COFFEE MACHINE IN THE FOOD PREP AREA FOR THE MOP BUCKET. INSTRUCTED TO UTILIZE THE UTILITY SINK/MOP SINK TO AVOID POSSIBLE CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DEBRIS BUILD UP UNDER THE SHELVING UNITS OF THE FOOD PREP TABLES THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXCESSIVE USE OF MILK CRATES FOR METHODS OF ELEVATION THROUGHOUT THE FACILITY ESPECIALLY IN THE WALK-IN FREEZER. INSTRUCTED TO REMOVE ALL MILK CRATES USED AS METHODS OF ELEVATION AND REPLACE WITH PROPER SHELVING UNITS THAT ARE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO RECEPTACLES WITH LIDS IN THE ALL GENDER TOILETROOM/LOCKER ROOMS. INSTRUCTED TO RPOVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE FACILITY NOT MAINTAINED. THERE WAS KITCHENWARE (SPOONS) AND SEVERE DEBRIS BUILD UP AT THE AREA WHERE THE DISHES WERE STORED AND ON THE SIDE OF THE ICE MACHINE AND UNDER THE THREE-COMPARTMENT SINK. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN SAID FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DAMAGED FILTERS CREATING AN OPENING IN THE FILTERS ON THE VENTILATION HOOD. INSTRUCTED TO REPAIR SAID FILTERS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DAMAGED FILTERS CREATING AN OPENING IN THE FILTERS ON THE VENTILATION HOOD. INSTRUCTED TO REPAIR SAID FILTERS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.