THE WATERFORD CARE CENTER Fails Health Inspection - Chicago Long term care

HANDS CLEAN & PROPERLY WASHED - Comments: WE OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/CUPS AND PUT THEM THRU THE HIGH TEMP DISH MACHINE AND WITHOUT HANDWASHING HANDLED AND STORED CLEAN DISHES. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE PRIORITY CITATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: A STATIONARY RACK, SINGLE HIGH TEMP DISHMACHINE NOT ABLE TO MAINTAIN 160F. PRESENTLY WATER TEMP OF 145F TO 150.6. INSTRUCTED TO REPAIR ISSUE. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. USE THREE COMPARTMENT SINK. PRIORITY VIOLATION:7-38-025.CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED WRAPPED WASTE PIPE BROKEN,PEELING AND LEAKED WASTE WATER STAINES AT DISHROOM,KITCHEN ABOVE THREE COMPARTMENT SINK. SAID PIPES MUST BE ENCASED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK TO MINIMIZE SOURCE OF CONTAMINATION

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SOME OF LIDS(MISSING/BROKEN) AT HOT HOLDING UNIT WITHOUTH HANDLES. INSTRUCTED TO REPLACE SAID HANDLES.

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: MILK CRATES ARE USED AS STORAGE IN THE KITCHEN AREA. THE FACILITY MUST PROVIDE PROPER SHELVING THAT IS ANSI APPROVED TO STORE DRY STORAGE PRODUCTS.RUSTED SHELVING FOUND IN WALK-IN COOLER, WALK-IN FREEZER,SHELF UNDER PREP TABLE IN THE KITCHEN AND DRY STORAGE AREA. THE FACILITY MUST ENSURE SHELVING THROUGHOUT THE FACILITY IS CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT, AND SMOOTH MATERIAL,

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: MUST NOT USE ALUMINIMUM FOIL AS LINER UNDER THE BURNER OF THE STOVE. MUST BE SMOOTH AND CLEANABLE SURFACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FAUCET AT THREE COMPARTMENT SINK ARE DRIPPING,REPAIR ISSUE. WATER PIPES UNDER THE HIGH TEM DISH MACHINE ARE LEAKING(WEST WALLS).REPAIR ISSUE

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: WATER ON FLOORS UNDER THE DISHMACHINE,FROM LEAKING PIPES.MUST KEEP FLOOR DRY.ALSO BLACK SLIME SUBSTANCE ON WALL AT SAME AREA. CLEAN AND MAINTAIN.

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: WATER ON FLOORS UNDER THE DISHMACHINE,FROM LEAKING PIPES.MUST KEEP FLOOR DRY.ALSO BLACK SLIME SUBSTANCE ON WALL AT SAME AREA. CLEAN AND MAINTAIN.

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.