THE SELFHELP HOME Fails Health Inspection - Chicago Long term care

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(B) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-SALMON 47.8F, TUNA 47.1F, PUDDING 45.8F, MILK 50.3F, EGGS 47.8F, CH1CKEN 8.4F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $120.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF WALK IN COOLER AT THE PREP AREA TO BE IMPROPER AT 46.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 NOTED OVER 75 FLYING INSECTS ON WALLS, CEILINGS AND EQUIPMENT AT THE KITCHEN PREP, BY THE DISH WASHING AREA, AT THE BASEMENT FOOD/DRY STORAGE AREA, 6TH AND 7TH FLOOR DINING AREAS. INSTRUCTED TO DETAIL AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION #7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15(B) NOTED LEAKING FAUCET AT HAND WASH SINK BY THE DISHWASHING AREA . INSTRUCTED TO 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 NOTED STANDING WATER AT SOME FLOOR SECTIONS OF THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS DRY.

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: 6-201.11 NOTED STANDING WATER AT SOME FLOOR SECTIONS OF THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS DRY.

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.