ADVOCATE ILLINOIS MASONIC MEDICAL CENTER Fails Health Inspection - Chicago Restaurant

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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, IN TWO DIFFERENT COOLERS.WALK-IN COOLER:TUNA SALAD AT TEMP 0F 50F; SLICE TOMATOES AT TEMP OF 47.1F;SLICED TURKEY AT TEMP OF 47,6F TO 48F; MADE SANDWICHES WITH VARIOUS KIND OF LUNCH MEAT AT TEMP OF 47F;(WALK-IN COOLER TEMP OF 41.7F);FOUND 8 OZ EACH OF CARTONS OF MILK AND HEALTH SHAKE AT IMPROPER TEMPERATURE INSIDE CHEST COOLER IN KITCHEN AT TEMP OF 44.7F TO 48F;ALSO FOUND TWO COOKED BEEF ROAST(PER MANAGER STATEMENT,IT WAS COOKED YESTERDAY) AT TEMP OF 44.4F TO 44.6F TO 45.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.ALL FOOD DISCARDED AND DENATURED BY MANAGER. POUNDS100, VALUE 199. CRITICAL VIOLATION:7-38-005(A) HOOOO70333-18

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEES NOT WASHING HANDS AFTER TOUCHING AND FIXING HAIR RESTRAINANT IN PREP AREA;ALSO OBSERVED EMPLOYEE NOT WASHING HAND PRIOR TO PUT ON FOOD GLOVES AFTER TOUCHING FACE, GARBAGE LIDS ETC.EMPLOYEE CONTINUE TO PREP FOOD,INCLUDED READY TO EAT FOOD(LETTUCE,TOMATOES)AND SLICE COOKED ROAST BEEF.INFORMATION ON HAND WASHING WAS GIVEN. CRITICAL VIOLATION:7-38-010(a) HOOOO70333-18

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED THE FOLLOWING PREP AND COOKING AREA: SALAD, THE GRILL, DESERT AND SANDWICHES STATION WITHOUT SOAP AND HAND DRYING DEVICE OR PAPER TOWELS PROVIDE AT EXPOSED HAND SINK.OBSERVED EMPLOYEE ON GRILL SECTION WITH FOOD GLOVES ON, PUSHING DOOR THAT DIVIDES MAIN KITCHEN AND HIS SECTION AND WITHOUT REMOVING FOOD GLOVES ,OR WASH HAND, HANDLED READY TO EAT FOOD PRODUCTS(CHEESE SANDWICH).MUST PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINK AT ALL TIMES, TO MINIMIZE CROSS CONTAMINATION. CRITICAL VIOLATION:7-38-030 HOOOO70334-10

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.

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 VIOLATION NOT CORRECTED FROM 2-10-10, REPORT #15779. #33. DETAIL CLEAN THE LIGHT SHIELD ATTACHED TO THE VENTILATION HOOD ABOVE HOOD ABOVE THE COOKING EQUIPMENT.DETAIL CLEAN THE EXTERIOR GREASE DUMPSTER AT THE RECEIVING DOCK AREA. SERIOUS VIOLATION:7-42-090 HOOOO70334-10

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

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. LABEL AND DATE DRY FOOD CONTAINERS, IN KITCHEN AND STORAGE.

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: All food and non-food contact surfaces of equipment and all food storage. DETAIL CLEAN ALL HOOD AND FILTERS IN MAIN PREP AREA.ACCUMULATION OF GREASE AND DUST BUILD-UP. GREASE IS DANGLING FROM UNDER THE HOOD.NEED TO CLEAN INTERIOR OF DEEP FRIES(GREASE BILD-UP).NEED TO CLEAN ALL DRY FOOD CONTAINERS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RE GROUT FLOOR TILES IN KITCHEN AND DISH ROOM,INCLUDING THE CART CLEAN AREA,STANDING WATER BETWEEN THE FLOOR TILES.DETAIL CLEAN FLOOR(CORNERS) UNDER THE METAL SHELVES IN STORAGE AREA,DEBRIS.ALSO NEED TO CLEAN FLOOR UNDER THE DEEP FRYERS,GREASE BUILD-UP.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REMOVE BROKEN LIGHT SHIELD IN KITCHEN,ALSO CLEAN LIGHT SHIELD (FOOD STAINS AND DUST BUILD-UP)SAME AREA.

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.

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. PROPERLY REPLACE FAUCET NECK THAT IS WRAPPED WITH DIRTY PLASTIC IN CATERING DEPT. REPAIR LEAKING WATER PIPE NEXT TO SMALL KETTLE IN KITCHEN.ALL FAUCET IN EXPOSED AND PREP SINKS MUST BE PROVIDE WITH UN THREAD FAUCETS

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.

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. PROPERLY REPLACE FAUCET NECK THAT IS WRAPPED WITH DIRTY PLASTIC IN CATERING DEPT. REPAIR LEAKING WATER PIPE NEXT TO SMALL KETTLE IN KITCHEN.ALL FAUCET IN EXPOSED AND PREP SINKS MUST BE PROVIDE WITH UN THREAD FAUCETS

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.