THE HARTWELL Gets Conditional Pass on Health Inspection - Chicago Long term care

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED DINNER BEING SERVED IN DINING ROOM BY FOOD HANDLER. FOOD IS HOT HELD IN CONVECTION WARMERS AND FOOD HANDLER PLATES FOOD. CLOSEST HANDSINK IS THROUGH A DOOR INTO THE KITCHEN. MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS CONVENIENT AND ACCESSIBLE FOR FOOD HANDLER PLATING AND SERVING FOOD TO RESIDENTS IN DINING ROOM. 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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED 2 LBS OF BEEF STEW VALUED AT $5 ON STOVE IN POT AT 87.6F, OBSERVED 1 LB OF RICE VALUED AT $2 IN POT ON STOVE AT IMPROPER TEMPERATURE OF 110.8F. FOOD WAS NOT PART OF A COOKING OR COOLING PROCESS. OBSERVED 3 LBS OF MELTED BUTTER VALUED AT $5 ON SHELF ON TOP OF STOVE AT 87.4 F. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CLEAN PLATES STORED ON ROLLING RACK UNDER 3 COMPARTMENT SINK. STORE CLEAN PLATES IN AN AREA TO PREVENT CONTAMINATION.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLASTIC UTENSILS STORED IMPROPERLY. MUST STORE ALL PLASTIC UTENSILS WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC PROTECTOR OVER CLEAN PLATES ON ROLLING STORAGE RACK IN DISREPAIR AND NOT SMOOTH AND EAILY CLEANABLE. MUST REPLACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC PROTECTOR OVER CLEAN PLATES ON ROLLING STORAGE RACK IN DISREPAIR AND NOT SMOOTH AND EAILY CLEANABLE. MUST REPLACE.

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.