St Joseph Village of Chicago

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

POOLING WATER FROM AN UNKNOWN SOURCE NOTED AT THIS TIME DURING THE RE-INSPECTION UNDER THE 3RD FLOOR PANTRY KITCHEN TWO COMPARTMENT/EXPOSED HAND SINK. MUST REPAIR ANY LEAKS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. THREE PREPARED PLATES OF FOOD WRAPPED/COVERED WITH PLASTIC WRAP CONTAINING A PANCAKE WITH A SAUSAGE PATTY AT 87.9F, CORNED BEEF HASH AT 88.7F AND A COVERED BOWL OF OATMEAL AT 1...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED AT THE 1ST FLOOR PANTRY KITCHEN, DIRTY DISHES BEING WASHED IMPROPERLY IN THE DESIGNATED EXPOSED HAND WASHING SINK. INSTRUCTED ALL DISHES TO BE WASHED, RINSED AND SANITIZED IN THE DISH WASHING MACHINE LOCATED IN THE SAME PANTRY KITCHEN AND HA...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWELS LOCATED IN THE ASSISTED LIVING 1ST FLOOR PANTRY KITCHEN EXPOSED HAND WASHING STATION WHILE AN EMPLOYEE WAS OBSERVED PREPARING APPLE SAUCE. MANAGEMENT PROVIDED PAPER TOWELS. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED APPROXIMATELY 20 LIVE SMALL FLIES IN THE 3RD FLOOR PANTRY KITCHEN, THROUGHOUT THE CABINET UNDER THE ONE COMPARTMENT GARBAGE DISPOSAL SINK AND EXPOSED HAND SINK. LEAK UNDER SAME SINKS FROM AN UNKNOWN SOURCE AND POOLING WATER NOTED WITH WOODEN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE TIN FOIL AS A LINER FOR THE STOVE TOP IN THE 1ST FLOOR ASSISTED LIVING PANTRY KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAKS UNDER THE FOLLOWING SINKS: 2ND FLOOR PANTRY KITCHEN ONE COMPARTMENT/EXPOSED HAND WASHING SINKS. 2ND FLOOR ASSISTED LIVING PANTRY KITCHEN ONE COMPARTMENT/EXPOSED HAND WASHING SINKS. 2ND FLOOR PANTRY KITCHEN ONE COMPARTMENT/EXPOSED HAND WASHING...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL ICE MACHINE/DISPENSER AND DISH MACHINE WITH LIME BUILD-UP. (BSMT/1ST/2ND/3RD FLOOR PREP AREAS).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS MUST BE SHIELDED ABOVE 2 COMPARTMENT SINK IN 1ST/2ND/3RD FLOOR PREP AREA).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REPAIR MOPSINK FAUCET WITH LEAK (BSMT REAR AREA).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

TWO COMPARTMENT FAUCETS CABINETS, INTERIOR BASE, ON THE 3RD AND 2ND FLOOR HAS DARK BLACK GRIME . INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAUCET IN BASEMENT STAFF DINING AREA IS LEAKING. INSTRUCTED TO REPAIR. 1ST, 2ND, AND 3RD FLOOR DINING AREA COFFEE MAKERS, ICE DISPENSERS, AND JUICE MACHINE NEED TO PROVIDE BACKFLOW PREVENTION DEVICES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

TRASH ALONG BASEBOARDS IN DRY STORAGE AREA. INSTRUCTED TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MOP SINK LOCATED IN NEAR DISH WASHER IN PREP AREA HAVE NO BACKFLOW PREVENTION DEVICE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON MOP SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. EXTERIOR ICE MACHINE NOT CLEAN ,MUST CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CEILING INSIDE WALK IN FREEZER UNCLEAN,MUST CLEAN AND MAINTAIN; CEILING VENTS IN 3RD AND 1ST FLOOR SATTELITE KITCHENS UNCLEAN,MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. BROKEN LIGHT SHIELD IN MAIN KITCHEN MUST BE REPLACED

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 3RD FLOOR SATTELITE KITCHEN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WASH CLOTHS MUST BE STORED IN A SANITARY CONTAINER

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to wrap utensils on table to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Storage cabinets in satellite kitchens, storage shelves under prep tables, and can opener not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors behind equipment in satellite kitchens not cleaned. Instructed to detail clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Ventilation and light covers through out not cleaned. Instructed to detail clean.