ST AGNES MANOR

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 25LB SCOOKED, BONELESS TURKEY INSIDE WALK IN COOLER PREPARED ON 11/03/11 AT 51.2F-54.0F. INSTRUCTED TO PROPERLY COOL FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEM AT THIS TIME, APPROXIMATE VALUE $ 47.00. CRITICAL 7-38-005(A) ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 10 FRUIT FLIES AT REAR STORAGE AREA AT WALLS WHERE CLEAN MULTI USE UTENSILS/ITEMS STORED AND NEAR UPRIGHT REFRIGERATOR. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. ALSO, NOTED REAR EXIT DOOR LEADING TO GARBAGE AREA WITH 1/4TH INCH GAP UNDER SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND TO PREVENT PEST ENTRY. OUTER OPENINGS NOT PROTECTED. SERIOUS 7-38-020 ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID NOR ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE NOR PROOF OF ENROLLMENT FOR CITY APPROVED FOOD SERVICE MANAGER COURSE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED IE. TURKEY, CHICKEN, MILK, CHEESE, ETC. INSTRUCTED TO PROVIDE CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND POST VALID CITY OF CHICAGO CERTIFICATE ON SITE. SERIOUS 7-38-012 ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION #231237 ON 03/04/10: #33 INSTRUCTED TO CLEAN CABINETS INSIDE DINING AREA, FAN GRID COVERS IN REFRIGERATION UNITS IN KITCHEN, WALLS BEHIND THREE COMPARTMENT SINK, INTERIOR OF MEAT REFRIGERATOR, MEN AND WOMEN LOCKER ROOMS/TOILET ROOMS IN BASEMENT, #34 INSTRUCTED TO CLEAN WALL BASE BEHIND COOKING EQUIPMENT IN KITCHEN, SUMP PUMP ROOM, FLOORS IN STORAGE ROOMS,#38 INSTRUCTED TO REAPIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK, PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE, INSTRUCTED TO PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK, #41 ORGANIZE CLUTTERED STORAGE ROOMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL IN STORAGE ROOMS TO PREVENT PEST HARBORAGE. SERIOUS 7-42-090 ISSUED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE DAMAGED WOOD WITH MOLD SPORES INSIDE CABINET UNDER ONE COMPARTMENT SINK IN DINING ROOM, REMOVE RUST DEPOSTIS IN TUB ON 1ST. FLOOR, DEFROST SMALL FREEZER ON 2ND FLOOR PANTRY, DEFROST CHEST FREEZERS IN KITCHEN AND BASEMENT STORAGE ROOM TO REMOVE ICE BUILDUP, REMOVE MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS, REPAIR SHOWER CHAIR WITH EXPOSED INSULATION ON 3RD FLOOR, REPLACE SHELVES IN 4TH FLOOR UTILITY SINK ROOM IN POOR REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE FOLLOWING: PAN RACKS, LARGE FANS IN KITCHEN, SIDES OF COOKING STOVE IN KITCHEN, VENTILATION HOOD/FILTERS, DRY STORAGE RACKS, URINAL IN MENS TOILET/LOCKER ROOM IN BASEMENT, 5TH FLOOR HALL WAY AND SHOWER ROOM, 1ST. FLOOR TUB ROOM, UNDER, AROUND PREP TABLES IN KITCHEN, UNDER ONE COMPARTMENT SINKS, EQUIPMENT, DISH MACHINE IN KITCHEN, INTERIOR PANEL OF ICE MACHINE, UNDER AROUND GREASE TRAP AT ONE COMPARTMENT SINK IN KITCHEN, UNDER COUNTERS AND TRACKS, ENCLOSED SHELF IN KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE STANDING WATER UNDER ONE COMPARTMENT SINK IN KITCHEN, REMOVE CIGARRETTE BUTTS AND ASHES FROM MENS TOILET/LOCKER ROOM IN BASEMENT, CLEAN FLOORS IN STORAGE ROOMS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AT WALL IN ACTIVITY STORAGE CLOSET IN DINING ROOM, WALL IN ELEVATOR ROOM IN BASEMENT, AND AROUND PIPING IN UTILITY SINK CLOSETS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD AND OR SHATTER PROOF BULB INSIDE UPRIGHT FREEZER IN BACK FREEZER ROOM IN BASEMENT. PROVIDE LIGHT BULB INSIDE FREEZER IN BACK FREEZER ROOM IN BASEMENT. CLEAN LIGHT SHIELDS AT VENTILATION HOOD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT PIPING AND WATER LINE UNDER THREE COMPARTMENT SINK IN KITCHEN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMPERATURE DISH MACHINE BEING USED TO WASH MULTI-USE UTENSILS WITH 0PPM CHLORINE READING. INSTRUCTED TO PROVIDE A CONCENTRATION OF 100PPM FOR CHLORINE TO PROPERLY SANITIZE MULTI-USE UTENSILS AND EQUIPMENT. MANAGER ABLE TO UN CLOG SANITIZER LINE TO DISPENSE CHLORINE AT END OF INSPECTION, INSTRUCTED TO SANITIZE MULTI-USE UTENSILS THAT WERE WASHED. INSTRUCTED TO MAINTAIN AT ALL TIMES. CRITICAL 7-38-030 ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST REFRIGERATORS ON 1ST. FLOOR PANTRY AND REHAB ROOM. INSTRUCTED TO PAINT RUSTY RACKS AND REMOVE LIME BUILDUP ON RACKS IN KITHCEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN CABINETS INSIDE DINING AREA, MICROWAVES IN PANTRY ROOMS,FAN GRID COVERS IN REFRIGERATION UNITS IN KITCHEN, WALLS BEHIND THREE COMPARTMENT SINK, COFFEE MACHINE, INTERIOR OF MEAT REFRIGERATOR, MEN AND WOMEN LOCKER ROOMS/TOILET ROOMS IN BASEMENT, SOILED UTILITY ROOMS, SANITIZE SHOWER/TOILET ROOMS, AND WALLS AT DAY ROOMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN WALL BASE BEHIND COOKING EQUIPMENT IN KITCHEN, SUMP PUMP ROOM, JANITOR BACK ROOM IN BASEMENT,FLOORS IN STORAGE ROOMS, REGROUT FLOOR TILES AT DISH MACHINE AREA,FLOOR DRAIN AT DISH MACHINE, AND PREP AREA IN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN VENT COVERS WITH DUST BUILDUP IN TOILET ROOMS. INSTRUCTED TO SEAL WALL BASE COVING IN BASEMENT DINING AREA. INSTRUCTED TO SEAL AROUND WASH BOWL IN NURSES TOILET ROOM IN 4TH FLOOR. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS THROUGHOUT PREMISES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DEBRIS,DUST AND REPLACE PROVIDE ADEQUATE LIGHTING IN STORAGE ROOM 1ST. FLOOR AND EMPLOYEE DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE VENTILATION FOR STOVE USED BY RESIDENTS ON 1ST. FLOOR. INSTRUCTED TO PROVIDE COLD WATER HANDLE AT UTILITY SINK ON 1ST. FLOOR NEW BUILDING. INSTRUCTED TO REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK, AT HOT WATER HANDLE AT TWO COMPARTMENT SINKS ON FLOORS 1-4, PROVIDE BACK FLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE. INSTRUCTED TO PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED STORAGE ROOMS, REMOVE UNUSED ITEMS AT OUTSIDE GARBAGE AREA, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL IN STORAGE ROOMS TO PREVENT PEST HARBORAGE.

NO SMOKING REGULATIONS - Comments: Smoking shall be prohibited in all public places. FOUND INDOOR,ENCLOSED,DESIGNATED SMOKING ROOM ON 1ST FLOOR FILLED WITH CIGARETTE SMOKE, CIGARETTE BUTTS ON FLOOR, AND ASHTRAYS WITH ASHES INSIDE SAID ROOM. INSTRUCTED TO REMOVE ALL EVIDENCE OF SMOKING IN SAID ROOM, REMOVE ASHTRAYS, AND DESIGNATE SMOKING AREA AT LEAST 15 FEET FROM ENTRANCE/EXIT DOOR. NON-COMPLIANCE WITH CITY OF CHICAGO CLEAN INDOOR AIR ORDINANCE OF 2008 7-32-020 (C) ISSUED. MAINTENANCE EMPLOYEES CLEANING AREA AT THIS TIME.