THE CLARE, TERRACES AT THE CLARE Gets Conditional Pass on Health Inspection - Chicago Long term care

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - MUST PROVIDE HANDWASH SIGNAGE AND ALL HANDWASH SINKS THROUGHOUT FACILITY. -

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: - UNABLE TO OBSERVE THERMOMETERS INSIDE ALL COOLERS. MUST PROVIDE CONSPICUOUSLY PLACED AND EASILY READABLE THERMOMETERS INSIDE ALL COOLERS, AND MAINTAIN AT ALL TIMES. -

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: - OBSERVED BREAKFAST BUFFET IN THE 17TH FLOOR LOUNGE DINING AREA WITH OPEN AND EXPOSED FOODS (FRUIT, CHEESE, OATMEAL) AND NO SNEEZE GUARDS AT BUFFET. ALL SELF SERVICE OPERATIONS MUST PROVIDE SNEEZE GUARDS TO PROTECT FOOD FROM POTENTIAL SOURCES OF CONTAMINATION. FACILITY CORRECTED VIOLATION ON SITE BY REMOVING THE BREAKFAST BUFFET AND HAS RECEIPT ON SITE TO VERIFY SNEEZE GUARDS HAVE BEEN PREVIOUSLY ORDERED AND ARE EXPECTED TO BE DELIVERED BY TUESDAY. INSTRUCTED FACILITY NO BUFFETS ARE TO TAKE PLACE UNTIL THE SNEEZE GUARDS HAVE BEEN INSTALLED. PRIORITY VIOLATION#:7-38-005. SEE INSPECTION#:2352865 FOR CITATION. -

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

This violation was corrected during the inspection.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: - OBSERVED RAGS IN THE SERVING, PREP, AND DISH WASHING AREAS STORED ON EQUIPMENT, COUNTERS, AND SINKS. MUST REMOVE AND STORE ALL RAGS IN BUCKETS OF SANITIZING SOLUTION, IN BETWEEN USE. -

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: - MUST PROVIDE A TRASH RECEPTACLE IN THE 17TH FLOOR PREP AREA IN THE CAFE. -

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS THROUGHOUT ENTIRE FACILITY. MUST DETAIL CLEAN AND MAINTAIN. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS THROUGHOUT ENTIRE FACILITY. MUST DETAIL CLEAN AND MAINTAIN. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.