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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -

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: NO CERTIFIED FOOD HANDLER ON SITE WHILE TCS FOODS ARE PREPARED AND SERVED TO RESIDENTS (PUREE MEAT, HAM ETC). INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK AT REAR PREP AND POT DISHWASHING AREA(SOUTH OF THE KITCHEN) MUST INSTALL HANDWASHING SINK, SUPPLIED WITH HAND SOAP AND DISPOSABLE TOWELS, AT SAID AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION WAS ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS WERE PROVIDED AT THE HANDWASHING SINK IN THE DISHROOM. INSTRUCTED TO PROVIDE, PRIORITY FOUNDATION VIOLATION:7-38-030(C) CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT DISHWASHING AREA NOT ACCESSIBLE FOR HANDWASHING DUE SINK WAS COMPLETELY COVERED WITH PLASTIC CONTAINER WITH WATER, SOAP, AND UTENSILS THAT ARE SOAKING. THE HANDWASHING SINK MUST BE FREE AT ALL TIMES FOR PROPER HANDWASHING. UPON MY REQUEST ENGINEER REMOVED THE ITEM. PRIORITY FOUNDATION VIOLATION:7-38-030(C), "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMP DISH MACHINE AT DISHROOM NOT MAINTAINING 180F. BOOSTER BROKEN. INSTRUCTED TO REPAIR ISSUE. TAGGED UNIT" HELD FOR INSPECTION, " DO NOT USE. PRIORITY VIOLATION 7-38-005,CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE/FOOD NOT PROTECTED. CHUTE AT ICE MACHINES WITH PINK AND BLACK SLIME SUBSTANCE INSTRUCTED TO CLEAN AND SANITIZE.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOOD STORED INSIDE HOT HOLDING UNIT AT IMPROPER TEMPERATURE. PUREE VEGETABLE AT TEMP OF 99F AND PUREE MEAT 104.9F. PRIORITY VIOLATION:7-38-005,CONSOLITATED WITH VIOLATION #22

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD STORED INSIDE REACH-IN COOLER THE FOLLOWING FOOD AT IMPROPER TEMPERATURE:2 CARTONS OF LACTAID MILK AT TEMP OF 59.5; 7 CARTONS OF 2% MILK AT TEMP OF 58.7F; 8 CARTONS OF SKIM MILK AT TEMP 53.9F; 8 CARTONS WHOLE MILK 58F; 10 CARTONS OF CHOCOLATE MILK 58.8F; 29 FRESH EGGS STORED ON TOP OF THE PREP AREA AT TEMP OF 57.5F. COLD FOOD MUST MAINTAIN A TEMP OF 41 OR BELOW. 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 DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUMPTION BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON-SITE AND HELD OVER 24HRS. MANAGER STATED FOOD WAS MADE LESS THAN 24 HOURS.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD CONTAINERS WITH COMMON NAME INSIDE COOLERS AND HOT HOLDING UNIT

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTED METAL SHELVES WERE CLEAN POTS ARE STORED IN THE PREP AREA. MUST REPAIR AND RESTORE TO A SMOOTH, EASILY CLEANABLE SURFACE OR REPLACE MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS, PROVIDE RAISED SHELVES

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE TWO DOOR REACH-IN COOLER BY THE HANDWASHING SINK. REPAIR/REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF COOKING EQUIPMENT WITH EXCESS GREASE THAT LEAKS ON FLOOR.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: MIDDLE MECHANICAL DRAIN AT THREE COMPARTMENT SINK LEAKING.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: BROKEN COVER AT RECEPTACLE INSIDE THE STALL IN WOMEN STAFF WASHROOM.REPALACE

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: BROKEN COVER AT RECEPTACLE INSIDE THE STALL IN WOMEN STAFF WASHROOM.REPALACE

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.