THE MONTCLARE SUPPORTIVE LIVING COMMUNITY Fails Health Inspection - Chicago Long term care

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT BY FOOD HANDLER.OBSERVED FEMALE EMPLOYEE PUSH DOOR OPEN TO COME INTO FOOD PREP AREA WITH PLASTIC GLOVES ON AND WENT OVER AND PUT A SLICE OF BREAD INTO TOASTER WITH OUT CHANGING GLOVES AND HAND WASHING AND THEN AGAIN SHE PUT BREAD INTO TOASTER WITH BARE HANDS AND THEN SCRATCHED HER FACE WITH BARE HANDS WHILE WAITING FOR TOAST TO COME OUT OF TOASTER.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION,NO BARE HAND CONTACT WITH READY TO EAT FOODS.(CRITICAL 7-38-010A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 40 OR MORE RODENT DROPPINGS ON FLOOR ALONG WALL BASES AND UNDER FOOD STORAGE SHELVES IN DRY FOOD STORAGE AREA,IN DINING AREA ON FLOOR NEXT TO PREP COOLER/ICE MACHINE,ON LEDGE NEXT TO HOT WATER TANK IN MOPSINK CLOSET,WOMEN'S TOILET ROOM MOP SINK CLOSET ON FLOOR AT DOOR,SECURITY OFFICE LOUNGE ON FLOOR NEXT TO DESK.ALSO,APPX."1/2-3/4" GAP ALONG BOTTOM OF RECEIVING DOOR,DINING AREA DOOR ALONG TOP AND DOUBLE ENTRY DOORS IN CENTER TOP AND BOTTOM.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/26/18.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINET,INTERIOR OF OVEN,GRILL TOP,LOWER SHELF OF STEAM TABLE,LIP OF ICE MACHINE,WALK IN COOLER SHELVING UNITS,PLATE RACK,EXTERIOR OF COOLER NEXT TO COOKING EQUIPMENT.

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: MUST CLEAN FOOD DEBRIS FROM FLOOR ALONG WALL BASES THROUGHOUT PREP AREA, DISH WASHING AREAS,HOT WATER TANK AREA,WALK IN COOLER AND FREEZER,FLOOR DRAINS.MUST REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER.MUST REMOVE WATER FROM FLOOR IN HOT WATER TANK AREA AND KEEP DRY.

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: MUST CLEAN DEBRIS FROM FILTERS AT HOOD AND LIGHT SHIELDS IN DINING AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND ALONG WALLS IN HOT WATER TANK / MOPSINK AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND ALONG WALLS IN HOT WATER TANK / MOPSINK AREA.

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.