THE GROVE AT LINCOLN PARK Fails Health Inspection - Chicago Long term care

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE 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 MANAGER ONSITE WITH A VALID CITY OF CHICAGO FOOD SANITATION LICENSE POSTED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE WITH A VALID CITY OF CHICAGO FOOD SANITATION LICENSE AT ALL TIMES WHEN TCS FOODS: SAUSAGE, EGGS, MILK, ETC., ARE BEING PREPARED OR SERVED. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO VOMIT AND DIARRHEA CLEAN-UP KIT ONSITE DURING THE INSPECTION. PRIORITY FOUNDATION, 7-38-005 CITATION ISSUED. MUST PROVIDE.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO EXPOSED SINK IS INSTALLED IN THE REAR PREP AREA WERE RAW, COOKED, AND READY-TO-EAT FOOD IS PREPARED. INSTRUCTED TO INSTALL WITH HOT/COLD RUNNING WATER, ALSO PROVIDE SOAP AND PAPER TOWEL/HAND DRYING DEVICE AT SAID SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD STORED INSIDE COOLERS WITH A COMMON NAME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO PROVIDE

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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: GREASE SPILLAGE AT EXTERIOR OF STOVE, 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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO RUNNING HOT WATER IS PROVIDED AT WASHBOWL INSIDE THE STAFF/RESIDENTS' WASHROOM FIRST FLOOR. ONLY COLD WATER IS PROVIDED. ANOTHER WASHROOM IS AVAILABLE WITH HOT WATER AT 100.5F. HOT WATER TEMPERATURE AT HANDWASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET NO MORE THAN 120F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. INSTRUCTED TO REPAIR ISSUE.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: COVER IS NEEDED AT RECEPTACLES INSIDE THE STAFF WASHROOMS

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: HOLES ON THE CEILING AND WALLS IN THE KITCHEN AROUND PIPES. INSTRUCTED TO REPAIR. THE WALK-IN COOLER IS NOT EASILY CLEANABLE(RAW WOOD PANELS). THE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: HOLES ON THE CEILING AND WALLS IN THE KITCHEN AROUND PIPES. INSTRUCTED TO REPAIR. THE WALK-IN COOLER IS NOT EASILY CLEANABLE(RAW WOOD PANELS). THE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.