SMITH VILLAGE Gets Conditional Pass on Health Inspection - Chicago Long term care

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLERS NOT MAINTAINING PROPER TEMPERATURE IN MAIN KITCHEN 58.3F AND ASSISTED LIVING 48.7F. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED RAW SALMON 47.7F, HAMBURGER 52.9F, CREAM 53.3F, DICED TOMATOES 54.2F, STEAK 56.1, EGGS 60.7F STORED IN PREP COOLERS AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $40 OF PRODUCT. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

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: HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, FINAL RINSE 150F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT LEAST 180F. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE DAMAGED GASKET ON REACH-IN COOLER DOOR ACROSS FROM ICE MACHINE IN MAIN KITCHEN AND NEAR DISH MACHINE IN ASSISTED LIVING KITCHEN. REPAIR TOP OF PREP COOLER ACROSS FROM OFFICE IN MAIN KITCHEN.

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: CLEAN INTERIOR AND EXTERIOR OF JUICE MACHINE, COFFEE MACHINE, ICE MACHINE, ICE DISPENSER ON POP MACHINE, DRAWER WARMERS, PREP COOLERS, HOLDING UNITS, PREP TABLES, COOKING EQUIPMENT IN MAIN KITCHEN AND ASSISTED LIVING AREAS.

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: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN ALL FLOOR DRAINS.

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: SEAL LOOSE BASEBOARDS IN ASSISTED LIVING KITCHEN NEAR UTILITY CLOSET AND OVEN.

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: PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB INSIDE ICE CREAM FREEZER IN ASSISTED LIVING KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK NEAR DISH MACHINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK NEAR DISH MACHINE.

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.