THE WATERFORD A NURSING & REHABILITATION CENTRE Fails Health Inspection - Chicago Long term care

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED THE COOK WITH FOOD GLOVES ON TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS HANDLE OF WALK-IN COOLER, KITCHEN EQUIPMENT AND OPENED GARBAGE LID TO DISCARD GARBAGE,THEN GOING BACK TO HIS PREP STATION AND STARTED TO MIX GROUND BEEF TO MAKE MEAT LOAF. NO FOOD GLOVES WERE REMOVED NOR HAND WASHING. INFORMATION GIVEN ON HAND WASHING PROCEDURE. BEEF WAS DISCARDED PER ODER OF THE ADMINISTRATOR. CRITICAL VIOLATION:7-38-010(A)

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED A RUSTY GREASE TRAP UNDER THE THREE COMPARTMENT SINK IN PREP AREA NOT MAINTAINED. WASTE WATER IS LEAKING FROM THE BOTTOM OF THE GREASE TRAP ONTO FLOOR. OBSERVED FLOOR TILES SATURATED WITH WATER AT SAID LOCATION. INSTRUCTED TO REPAIR OR REPLACE GREASE TRAP AND FLOOR AT SAID AREA. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN RUBBER GASKET INSIDE BOTH MILK COOLERS(TOP LIDS).REPAIR/REPLACE IN POOR REPAIR LID FOR THE CHEST FREEZER BY THE ONE COMPARTMENT SINK.REPLACE BROKEN RUBBER GASKET INSIDE THE ICE BIN OF THE ICE MACHINE LOCATED IN PREP AREA. REPAINT CHIPPED PAINT SHELVES IN DRY STORAGE, SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE ENCRUSTED FOOD DEBRIS INSIDE THE MICROWAVE LOCATED AT THIRD FLOOR.REMOVE FOOD( PIECES OF RAISIN BREAD) INSIDE THE FLOWER POT,NORTH-EAST CORNER.

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: REMOVE DUST BUILD-UP AND DEBRIS FROM UNDER THE MEN'S AND WOMEN'S LOCKERS, IN BASEMENT AREA.CLEAN FLOOR IN PREP AREA,CORNERS.RE GROUT FLOOR BY THE DISH MACHINE AREA KEEP FLOOR DRY AND IN GOOD REPAIR.

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: RESEAL WALL PAPER AT THE FOLLOWING DINING ROOMS: BASEMENT FIRST AND SECOND FLOOR. PROVIDE A COVER FOR EXPOSED INSULATION UNDER THE RADIATOR IN DINING ROOM,BASEMENT AREA SEAL WALL AROUND THE PIPE ABOVE THE THREE COMPARTMENT SINKS.REPAIR BROKEN WALL INSIDE THE CABINET IN STAFF DINING AREA.PROVIDE COVING/BASEBOARD WALL THROUGHOUT THE PREP AREA.REMOVE AND REPLACE DIRTY, STAINED, RUSTED AND BROOKED PIPE WRAPS IN PREP AREA. ALSO UNDER THE HOOD ABOVE THE COOKING EQUIPMENT

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DETAIL CLEAN THE LIGHT SHIELD IN PREP AREA, THROUGHOUT. REMOVE DEBRIS AND FOOD STAINS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK. EXPOSED HAND SINK IN DISH ROOM SLOWLY DRAINING, INSTRUCTED TO REPAIR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK. EXPOSED HAND SINK IN DISH ROOM SLOWLY DRAINING, INSTRUCTED TO REPAIR.

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.