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

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE HIGH TEMP DISH MACHINE (RINSED HIS HANDS AT HANDWASHING SINK ONLY WITH WATER) AND WITHOUT PROPER HAND WASHING 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: WE OBSERVED OVER TWENTY LIVE ROACHES IN DISHROOM AREAS. WE OBSERVED ADULTS AND BABY ROACHES IN AND OUT OF THE ELECTRICAL BOX (HOLES AND OPENING AT SAID BOX, EAST WALL UNDER THE DISHMACHINE). ROACHES WERE OBSERVED AT THE MOTOR OF DISHMACHINE. INSTRUCTED TO CONTACT PEST CONTROL COMPANY. REMOVE ROACHES, CLEAN AND SANITIZE AREA. PRIORITY FOUNDATION VIOLATION:7-38-020(A),CITATION ISSUED

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: CONDENSER UNIT INSIDE THE WALK-IN COOLER IN IN THE KITCHEN HAS A BUILD-UP OF EXCESS GRIMES ALSO IS PIPE IS LEAKING.INSTRUCTED TO REPAIR.

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: SHELF USED TO STORE CLEAN DISHES ETC,NOT MAINTAINED.UNIT IS COVERED WITH A BROKEN DIRTY BLUE PLASTIC TARP AND SHELVES ARE COVERED WITH EXCESS DUST, WHICH DANGLING FROM ONE SHELF TO THE OTHER.REMOVE TARP.CLEAN,SANITIZE AND MAINTAIN SAID SHELF.

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 USED UNDER THE BROKEN STOPPERS AT THREE COMPARTMENT SINK. MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: WASHROOM USED BY CUSTOMERS IN BASEMENT DOOR NOT SELF CLOSING.INSTRUCTED TO PROVIDE SELF CLOSING DOOR DEVICE

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR TILES IN DISH ROOM BROKEN, MISSING AND MOST OF TILES MISSING GROUT.A LOT OF STAGNATE WATER.MUST REPAIR AND KEEP AREA 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BROKEN PROTECTIVE LIGHT SHIELD IN STORAGE ROOM.REPLACE

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: REPLACE EXPIRED CERTIFICATE FOR CERTIFIED FOOD HANDLERS.RENEW EVERY THREE YEARS

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: REPLACE EXPIRED CERTIFICATE FOR CERTIFIED FOOD HANDLERS.RENEW EVERY THREE YEARS

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.