THE ATRIUM HLTH CARE CTRS, INC Gets Conditional Pass on Health Inspection - Chicago Long term care

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2-DOOR REACH IN COOLER IN KITCHEN HOLDING POTENTIALLY HAZARDOUS FOOD WITH IMPROPER TEMPURATURE OF 46.3F. UNIT TAGGED. INSTRUCTED TO DISCONTINUE USE AND HAVE UNIT SERVICED TO MAINTAIN A TEMPURATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPURATURES. 50 LBS OF RAW CHICKEN STORED IN THE ABOVED-MENTIONED COOLER. TEMPURATURE AT 48.7F, VALUED AT $100. MANAGER VOLUNTARILLY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS COLD FOOD AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED FINAL RINSE TEMPURATURE ON HIGH TEMP DISHMACHINE (NON-KOSHER SIDE) ONLY MAINTAINING A TEMPURATURE OF 155F. UNIT TAGGED. INSTRUCTED TO USE 3-COMP SINK TO WASH, RINSE AND SANITIZE DISHES. DISCONTINUE USING MACHINE UNTIL REPAIRED, AND FINAL RINSE IS MAINTAINING A TEMPURATURE OF 180F. ALSO, DISHMACHINE USED ONLY FOR KOSHER FOOD, IS NOT WORKING AT THIS TIME. 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: OBSERVED DUCT TAPE ON DISHMACHINE (KOSHER) PIPES. INSTRUCTED TO REMOVE AND DISCONTIUNE USE.

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: OBSERVED GREASE AND FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; EXTERIOR/INTERIOR OF THE OVEN AND STOVE; KNIFE RACKS, MOUNTED CAN OPENER, AND THE CONTACT SURFACE AROUND THE LARGE COFFEE POTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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: OBSERVED DIRTY FLOORS UNDER ALL HEAVY EQUIPMENT IN THE KITCHEN, UNDER BOTH 3-COMP SINKS, UNDER BOTH DISHMACHINES, AND FLOORS IN WALK-IN COOLER/FREEZER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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: OBSERVED DIRTY WALLS IN THE FOLLOWING AREAS; WALL WHERE ICE MACHINE IS LOCATED, DRY STORAGE, INSIDE MOP CLOSET INSIDE THE KITCHEN, AND MANAGERS OFFICE. ALSO, LIGHT SHEILDS IN KITCHEN, HAVE DUST BUILD UP AND DEBRIS INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN.

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: LIGHT MISSING ABOVE DISHMACHINES. INSTRUCTED TO REPLACE AND MAINTAIN.

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: OBSERVED LOW HOT WATER PRESSURE AT THE 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED LOW HOT WATER PRESSURE AT THE 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.

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.