SUNRISE OF LINCOLN PARK Fails Health Inspection - Chicago Long term care

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE.EGGS AT TEMP OF 49.7F; OPEN CARTON OF LIQUID EGGS AT TEMP OF 50.1F; CHICKEN SALAD AT TEMP OF 49.4F; CUT TOMATOES AT TEMP OF 49.7F; CHOPPED LETTUCE AT TEM PF 50.5F; SLICED HAM AT TEMP OF 49.2F; EGG SALAD AT TEMP OF 48.3F.TUNA SALAD AT TEMP 48.2F; COLESLAW AT TEMP OF 48.8F; COOKED SAUSAGES AT TEMP OF 51.9F. ALL MENTIONED FOOD WAS STORED INSIDE THE PREP COLD UNIT ACROSS FROM COOKING EQUIPMENT. COLD TCS FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

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: PREP COOLER ACROSS FROM COOKING EQUIPMENT MAINTAINS AIR TEMP OF 49.7F TO 50.6F. TCS FOOD WAS STORED INSIDE THE UNIT: EGG SALAD AT A TEMP OF 48.3F. TUNA SALAD AT TEMP 48.2F; COLESLAW AT TEMP OF 48.8F AND ETC. TAGGED UNIT "HELD FOR INSPECTION".DO NOT USE PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO STEM THERMOMETER WAS PROVIDED ON-SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, AS INSTRUCTED TO PROVIDE. THERMOMETER PROVIDED AT THE END OF THE REPORT PRIORITY FOUNDATION VIOLATION:7-38-005, CITATION ISSUED

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: WE OBSERVED UTENSILS STORED ON TOP OF TABLEWARE IN THE DINING AREA, NOT PROTECTED AND EXPOSED TO ELEMENTS. INSTRUCTED TO STORE THEM TO PREVENT CONTAMINATION: BETWEEN NAPKINS, ROLLED-UP ETC.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH-TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION VIOLATION: 7-38-005. CITATION ISSUED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REMOVE ICE BUILD-UP AT THE CONDENSER UNIT INSIDE THE PREP COOLER ACROSS THE COOKING EQUIPMENT IN THE KITCHEN.REPAIR ISSUE

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: STAFF WASHROOM DOOR IS NOT COMPLETELY SELF-CLOSING. INSTRUCTED TO REPAIR ISSUE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: PROVIDE COVERS AT RECEPTACLES AT FRONT/LOBBY WASHROOMS(UNISEX) AND STAFF WASHROOM INSIDE THE LUNCH ROOM.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: PROVIDE COVERS AT RECEPTACLES AT FRONT/LOBBY WASHROOMS(UNISEX) AND STAFF WASHROOM INSIDE THE LUNCH ROOM.

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.