THE CLARE, TERRACES AT THE CLARE Passes Health Inspection - Chicago Long term care

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: - OBSERVED EMPLOYEE EATING CHIPS IN THE 16TH FLOOR KITCHEN. INSTRUCTED ALL EMPLOYEES MUST CONSUME FOOD AND OPEN BEVERAGES IN DESIGNATED AREAS AWAY FROM FOOD PREP AND STORAGE AREAS TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. -

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 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: - OBSERVED SLIGHT DEBRIS BUILDUP ON THE INTERIOR OF THE ICE MACHINE. MUST DETAIL CLEAN AND MAINTAIN. -

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: - OBSERVED RAGS IN THE PREP AREA 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: - OBSERVED A SLIGHT LEAK AT THE RIGHT FAUCET HANDLE ON THE HANDWASH SINK IN THE 11TH FLOOR ASSOCIATES TOILET ROOM. MUST REPAIR AND MAINTAIN. -

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: - OBSERVED A SLIGHT LEAK AT THE RIGHT FAUCET HANDLE ON THE HANDWASH SINK IN THE 11TH FLOOR ASSOCIATES TOILET ROOM. MUST REPAIR AND MAINTAIN. -

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.