THE CARLTON AT THE LAKE Fails Health Inspection - Chicago Long term care

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING DIRTY DISHES,CUPS, TRAYS, ETC AND WITHOUT HAND WASHING HANDLED CLEAN DISHES AFTER THE FINAL RINSE OF THE HIGH TEMP DISH MACHINE. INFORMATION GIVEN ON HAND WASHING AND GLOVE PROCEDURE TO MANAGER. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK IN REAR PREP AND DISH ROOM NOT MAINTAINED. HOT WATER AT TEMP OF 72.4F TO 73.3F.INSTRUCTED TO REPAIR CAUSE AND PROVIDE HOT WATER AT TEMP OF 85F. AT 12:05pm ENGINEER WAS ABLE TO REPAIR CAUSE AND HOT WATER AT 100F PROVIDED AT SAID SINK CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE GARBAGE AREAS NOT CLEAN. OUTSIDE DUMPSTERS SURROUNDED BY GARBAGE/FOOD SPILLAGE,AND RED MATS,WOOD PALLETS AND OTHER ITEMS ON GROUND. MECHANICAL DUMPSTER LID FROZEN SEMI-CLOSED WITH GARBAGE BAGS OVERFLOWING. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION. 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND NON-COMMERCIAL DISH MACHINE LOCATED AT FIRST FLOOR PRIVATE DINING ROOM.EMPLOYEE AND MANAGER STATED NOT IN USE HOWEVER TWO PANS WERE INSIDE THE UNIT. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO REMOVE OR PROVIDE A COMMERCIAL UNIT WITH GAUGE. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED KNIVES STORED BETWEEN WALL AND KNIFE RACK,INSTRUCTED TO REMOVE AND PROVIDE ADDITIONAL KNIFE RACK TO MINIMIZE SOURCE OF CONTAMINATION. HIGH TEMP DISH MACHINE IS LEAKING ON FLOOR UNDER THE DRAIN BOARD AT WEST SIDE OF THE UNIT.NEED TO REPAIR. BROKEN WRAPS AT PIES UNDER THE CONDENSER UNIT INSIDE THE WALK-IN COOLER NEED TO REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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: HOOD AND FILTERS WITH DUST AND GREASE BUILD-UP.METAL SHELFS WITH DUST BUILD UP BY THE COOKING EQUIPMENT,NOZZLE OF THE COFFEE VENDING MACHINE WITH MINERAL BUILD-UP;PORTABLE UNITS WERE CLEAN DISHES AND BOWLS ARE STORED WITH DEBRIS,CAN OPENER WITH FOOD ENCRUSTED AT BLADE.ALL MENTIONED MUST BE CLEANED 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: BROKEN,MISSING GROUT FROM FLOOR TILES IN THE KITCHEN AT FOLLOWING AREA: IN FRONT AND UNDER THE ONE AND THREE COMPARTMENT SINK,IN FRONT AND UNDER THE TWO COMPARTMENT SINK,AND THROUGHOUT THE DISH ROOM WERE HIGH TEMP DISH MACHINE IS LOCATED,WE OBSERVED STANDING WATER BETWEEN FLOOR TILES AT MENTIONED AREAS.FLOOR TILES MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. DEBRIS ON FLOORS ALONG BASEBOARD WALLS AND CORNERS UNDER SHELVES INSIDE WALK-IN COOLER AND DRY STORAGE DEBRIS ON FLOOR BEHIND THE VENDING MACHINE,ACROSS FROM BEAUTY SALON,FIRST FLOOR.

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 CEILING TILES WITH HOLES AROUND PIPE IN THE KITCHEN,ALSO HOLES ON WALL BEHIND HIGH TEMP DISH MACHINE,NEED TO SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND ABSORBENT SURFACE.REPAIRED WALL AT SOUTH-WEST CORNER NOT CLEANABLE SURFACE IS ROUGH,REPLACE WITH A SMOOTH AND CLEANABLE SURFACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING TILES WITH HOLES AROUND PIPE IN THE KITCHEN,ALSO HOLES ON WALL BEHIND HIGH TEMP DISH MACHINE,NEED TO SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND ABSORBENT SURFACE.REPAIRED WALL AT SOUTH-WEST CORNER NOT CLEANABLE SURFACE IS ROUGH,REPLACE WITH A SMOOTH AND CLEANABLE SURFACE.

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.