SOUTHPOINT NURSING & REHABILITATION CENTER, LLC Fails Health Inspection - Chicago Nursing home

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER LICENSE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: PIC WITH NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER LICENSE AT TIME OF INSPECTION WHILE TCS FOODS WERE BEING SERVED(MILK,EGGS,OATMEAL) . INSTRUCTED PIC THAT CERTIFIED MANAGER MUST BE ON-SITE AT ALL TIMES TCS FOODS ARE BEING SERVED OR PREPPED. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY AVAILABLE FOR ALL EMPLOYEES. INSTRUCTED TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE AT ALL TIMES PRIORITY FOUNDATION 7-38-010 CITATION ISSUED 7-38-005

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN ON SITE. CITATION ISSUED PRIORITY FOUNDATION 7-38-005

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES: MILK IN REACH IN COOLER AT 46.5F, AND MILK UNREFRIGERATED ON ROLLING CART RANGING FROM 50.0F-65.0F. THE FOLLOWING TCS FOODS IN WALK IN COOLER: TUNA SALAD 46.5F (DATED 5/31), CHEESE 47.5, SALAD WITH LEAFY GREENS 48.0F, EGGS 48.3F.ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $250 VALUE. CITATION ISSUED 7-38-005 PRIORITY

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK IN COOLER IN DISREPAIR, UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL AIR TEMPERATURE OF 60.0F. COOLER TAGGED AND HELD FOR INSPECTION UNTIL REPAIRED, ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW, AND REINSPECTED BY CDPH. CITTAION ISSUED 7-38-005 PRIORITY

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OVER 30 LIVE DRAIN FLIES NOTED ON WALLS, CEILING AND STOCK IN STORAGE ROOM AND OFFICE OF KITCHEN MANAGER. INSTD TO REMOVE ALL FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020(A) PRIORITY FOUNDATION

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 3-COMPARTMENT SINK WITH HOLE IN 1ST BASIN. INSTD TO PROPERLY REPAIR HOLE, FREE OF LEAKS. PLUMBER PUTTY PROHIBITED. CITATION ISSUED 7-38-025 PRIORITY FOUNDATION

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE FOOD DEBRIS AT DRIP TRAYS UNDER STOVE TOPS. INSTD TO DETAIL CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: PIPE LEAKING UNDER 2-COMPARTMENT SINK. INSTD TO REPAIR AND MAINTAIN SAME

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR DRAINS OF ALL PREP SINKS NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN. FLOOR UNDER COOKING LINE AND UNDER PREP TABLES NOT CLEAN, EXCESSIVE FOOD DEBRIS, LITTER. INSTD TO CLEAN AND MAINTAIN SAME

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR DRAINS OF ALL PREP SINKS NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN. FLOOR UNDER COOKING LINE AND UNDER PREP TABLES NOT CLEAN, EXCESSIVE FOOD DEBRIS, LITTER. INSTD TO CLEAN AND MAINTAIN SAME

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.