WILSON CARE INC Fails Health Inspection - Chicago Long term care

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP PROVIDED INSIDE THE WOMEN RESIDENT/STAFF WASHROOM AT HALLWAY BY THE DINING ROOM. SOAP PROVIDED UPON MY REQUEST.CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED DURING STORAGE.FOUND ICE DISPENSER NOZZLE AT ICE MACHINE(IN DINING AREA) WITH BUILD-UP OF BLACK SLIME SUBSTANCE.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.ICE IS USED FOR HUMAN CONSUMPTION(RESIDENTS/STAFF) SERIOUS VIOLATION:7-38-005(A)

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. WE OBSERVED GARBAGE DUMPSTER WITH BLACK GARBAGE BAGS ON TOP THE MENTIONED DUMPSTER.GROUND UNDER AND AROUND THE GARBAGE DUMPSTER WITH FOOD LIQUID SPILLAGE,FOOD DEBRIS,USED FOOD GLOVES ETC.INSECTS/FLIES ON MENTIONED SPILLAGE.INSTRUCTED TO KEEP GARBAGE INSIDE GARBAGE CONTAINERS WITH LIDS TIGHTLY CLOSED AND GROUND CLEAN TO MINIMIZE INSECT/RODENT ACTIVITY. SERIOUS VIOLATION:7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED WASTE WATER WITH SOME FOOD PARTICLES BACKING UP FROM ONE COMPARTMENT TO THE OTHER WHEN WATER IS RELEASED FROM COMPARTMENT.INSTRUCTED TO REPAIRED CAUSE 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS SUMMARY REPORT NOT VISIBLE TO CUSTOMERS.INSPECTION SUMMARY REPORT FROM 9-30-17,REPORT #1965671 POSTED AT SOUTH WALL OF THE DIETARY MANAGER'S OFFICE. INSPECTION SUMMARY REPORT FROM AUGUST 17,2015,REPORT#1566293 POSTED VISIBLE TO ALL COSTUMERS/RESIDENTS INSIDE A CASE AT HALLWAY. NEW INSPECTION SUMMARY GIVEN AND POSTED VISIBLE. SERIOUS VIOLATION:7-42-010(B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED MULTI-USE UTENSILS SUCH AS KNIVES STORED IN-BETWEEN WALL AND WALL ATTACHED KNIFE RACK IN KITCHEN. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN/DAMAGED WRAP AROUND PIPE UNDER ICE CONDENSER INSIDE WALK-IN FREEZER AND ICE BUILD UP UNDER CONDENSER. INSTRUCTED TO REMOVE/REPAIR AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD AND DEBRIS UNDER THE SHELF AT CORNER INSIDE WALK-IN COOLER AND FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED MISSING BASE COVING WITH HOLE UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND SEAL.

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: FOOD AND DEBRIS ON WALL BEHIND/SURROUND/NEAR DISH MACHINE AND TREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED UNCLEAN/DUST BUILD-UP ON LIGHT SHIELD ABOVE 2 COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED UNCLEAN/DUST BUILD-UP ON LIGHT SHIELD ABOVE 2 COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN

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.