PIONEER GARDENS Gets Conditional Pass on Health Inspection - Chicago Assisted living senior care

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMPERATURE DISH MACHINE NOT A PROPER RINSE TEMPERATURE. GAUGE ON MACHINE WAS READING 100 DEGREES A RINSE CYCLE. 3 CYCLES WERE CONDUCTED WITH EACH REGISTERING 100 DEGREES. MACHINE BEING HELD FOR INSPECTION AT THIS TIME. MACHINE CAN NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. CONTACT CDPH VIA FAX 312-746-4240 OR VIA E-MAIL cdphfood@cityofchicago.org WHEN READY FOR REINSPECTION. CRITICAL VIOLATION 7-38-030 CITATION ISSUED FAILURE TO MAINTAIN PROPER RINSE TEMPERATURE

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE IS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: MUST CLEAN FLOORS AT COOK LINE TO REMOVE ALL HEAVY GREASE BUILD UP. MUST CLEAN AND MAINTAIN AREA AT ALL TIMES.

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: WALLS AT THE COOK LINE IN NEED OF CEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILD MISSING IN DISH WASHING AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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 SHEILD MISSING IN DISH WASHING AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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.