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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED NO HOT WATER SANITIZING AT DISHMACHINE FROM 9.00AM TO 11:00AM WATER TEMPERATURE REGISTERING AT 120 F AT SANITIZING CYCLE.INSTRUCTED MANAGEMENT TO RECALIBRATE HOT WATER SANITIZING TO 180 ON UTENSILS AND FLATWARE .DISHMACHINE TAGGED. CRITICAL VIOLATION 7-38-030 INSTRUCTED MANAGEMENT TO WASH, RINSE AND SANITIZE MULTIUSE UTENSILS AT THE 3-COMPARTMENT SINK.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1966818 DATED 10/20/2016 VIOLATION#38 LEAKY PIPE AT HANDSINK IN DISH MACHINE AREA AND LOOSE FAUCET HANDLE AT HANDSINK AT REAR FOOD HOLDING AREA.NEEDS TO BE REPAIRED. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED LIME BUILD UP ON AND INSIDE DISH MACHINE NEEDS TO BE REMOVED.INSTRUCTED MANAGEMENT TO REMOVE LIME BUILD UP.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED LIME BUILD UP ON AND INSIDE DISH MACHINE NEEDS TO BE REMOVED.INSTRUCTED MANAGEMENT TO REMOVE LIME BUILD UP.

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.