SHERIDAN SHORES CARE & REHAB Gets Conditional Pass on Health Inspection - Chicago Long term care

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 50 CARTONS OF 80Z EACH MILK STORED INSIDE THE WALK-IN COOLER AT TEMP OF 45.3F; MILK AT SERVICE COUNTER AT TEMP OF 53F.THE FOLLOWING FOOD WERE STORED INSIDE THE WALK-IN COOLER COOKED CHICKEN AT TEMP OF 44.4F TO 45.6F; TWO LARGE POTS OF TUNA CASSEROLE AT TEMP OF 63.6F; A POT OF MACARONI AND CHEESE AT TEMP OF 48.5F; COOKED GROUND BEEF AT TEMP OF 44.9F; POTATOES SALAD AT TEMP OF 46.5F; VARIOUS KIND OF LUNCH MEAT AT TEMP OF 45.6F TO 46.3F;ALSO FOUND 30 FRESH EGGS STORED ON TOP THE PREP TABLE AT TEMP OF 70F TO 80F.PROVIDE WITH FOOD PRODUCTS ONLY DATE OF THE COOKING DATE, NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED BY THE MANAGER.POUND 60 VALUE 155.WALK-IN COOLER MAINTAINES TEMP OF41.3F. CRITICAL VIOLATION:7-38-005(A) HOOOO76645-12

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND MICROWAVE(REAR EXPOSED SINK).REPLACE BROKEN HANDLE AT PLASTIC CART INSIDE THE WALK-IN COOLER.ALSO REPLACE WHITE PLASTIC COVER INSIDE THE ICE MACHINE, BROKEN AROUND THE KNOB(RIGHT SIDE ).

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN UNDER THE PREP TABLE(REAR AREA)FOOD AND GREASE DEBRIS DANGLING FROM IT.DETAIL CLEAN INTERIOR OF OVENS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REGROUT FLOOR WERE IS NEEDED IN THE KITCHEN, SPECIALLY NEAR THE ICE MACHINE AND DISH ROOM.WATER STANDING BETWEEN THE FLOOR TILES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REGROUT FLOOR WERE IS NEEDED IN THE KITCHEN, SPECIALLY NEAR THE ICE MACHINE AND DISH ROOM.WATER STANDING BETWEEN THE FLOOR TILES.

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.