VICTORY CENTER OF GALEWOOD Passes Health Inspection - Chicago Long term care

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts in kitchen prep area, shall be replaced. Caulk around 3 compartment sink, prep counter area in state of disrepair, shall be repaired/replaced. Caulk around exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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: Non food contact surfaces of ice machine(exterior), not clean, need detailed cleaning(crevices). Walk in cooler shelving not clean, had food debris accumulation, need detailed cleaning(crevices). Prep table lower shelving not clean, need detailed cleaning(crevices). Kitchen storage shelving/racks not clean, need detailed cleaning(crevices).

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: Floors under cooking equipment not clean, had excess grease build up, need detailed cleaning, floors in rear kitchen area by 2nd exposed hand sink needs re-grouting.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under cooking equipment not clean, had excess grease build up, need detailed cleaning, floors in rear kitchen area by 2nd exposed hand sink needs re-grouting.

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.