ADVOCATE TRINITY HOSPITAL Fails Health Inspection - Chicago Hospital

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A VALID CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW ONLY A COPY. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN IN UNISEX MAIN LOBBY EAST TOILET ROOM MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF TRAYLINE COOLER AT 46.8F AND DESSERT COOLER AT 54.7F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.ONCE REPAIRED EMAIL CDPH WHEN READY.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER FOR HOT HOLDING UNIT IN RETAIL FOOD PREP AREA SERVING LINE MUST PROVIDE 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE LIVE SMALL FLIES ON WALLS,CEILINGS, GARBAGE CANS,FLYING AROUND,BOXES IN 3- COMPARTMENT SINK DISH WASHING AREA,DISH MACHINE AREA,RETAIL FOOD PREP AREA.ALSO. 20 OR MORE LIVE ANTS CRAWLING ON FLOOR UNDER REACH IN COOLER AND ALONG WALL BASE IN RETAIL REAR PREP AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/24/23.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST ELEVATE FOOD STORED ON FLOOR IN STORE ROOM WALK IN FREEZER .

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN MAIN & STORE ROOM WALK IN FREEZER AND PROVIDE ADEQUATE SHELVING UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE MISSING HANDLE ON LOW BOY #1-PREP COOLER,DAMAGED GASKET ON UNDERSIDE OF GARBAGE DISPOSAL AT 3- COMPARTMENT SINK,WORN DOOR GASKETS ON STORE ROOM WALK IN FREEZER & COOK REFRIGERATOR #7.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN CUTTING BOARD ON TRAYLINE TOPSIDE OF PREP COOLER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM DAIRY WALK IN COOLER- SHELVING UNITS AND FAN GUARD COVERS,MAIN WALK IN FREEZER-WHEEL BASES,MEAT WALK IN COOLER-SHELVING UNITS,TRAYLINE PREP COOLER,COOK REFRIGERATOR #7,CHECKERED STATION-COUNTER TOPS & SHELVING UNITS & TRAYLINE RALINGS.COOK LINE- DISH CART,INTERIOR & EXTERIOR OF ALL COOKING EQUIPMENT & PIPES(FRYER CABINET,GRILL TABLE,PREP TABLES,ROLLING CART.RETAIL REAR PREP AREA-PREP TABLES.STOCKING AREA-SHELVING UNITS.DRY FOOD STORAGE AREA-#10 CAN CART.RETAIL FOOD PREP SERVING LINE-GRILL TABLE,FRYER CABINET,STORAGE SHELVES.MUST REMOVE ICE BUILD UP FROM WALK IN FREEZER COMPRESSOR FAN AND TRAYLINE COOLER.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AT 1- COMPARTMENT SINK IN REAR RETAIL FOOD PREP AREA,SLOW DRAIN AT UNISEX TOILET ROOM MAIN LOBBY (EAST),STOCKING AREA-1- COMP SINK SLOW DRAIN .

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LID FOR GARBAGE CAN IN UNISEX MAIN LOBBY (EAST) TOILET ROOM.MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE , FOOD DEBRIS AND WATER BUILD UP FROM FLOORS UNDER,AROUND,ALONG WALL BASES IN ALL COOLERS AND FREEZERS,PREP AREA,DISH WASHING AREAS,INCLUDING FLOOR TROUTS AND FLOOR DRAINS WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST GROUT FLOOR AT 3- COMPARTMENT SINK DISH WASHING AREA,REAR RETAIL FOOD PREP AREA,COOK LINE,DISH MACHINE AREA.MUST REPAIR OR REPLACE LOOSE FLOOR PANEL IN MEAT WALK IN COOLER,BROKEN FLOORING IN DRY FOOD STORAGE AREA,FLOOR TILES DAMAGED UNDERNEATH DISH MACHINE.HOLES IN LOWER WALL UNDERNEATH 3- COMPARTMENT SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST GROUT FLOOR AT 3- COMPARTMENT SINK DISH WASHING AREA,REAR RETAIL FOOD PREP AREA,COOK LINE,DISH MACHINE AREA.MUST REPAIR OR REPLACE LOOSE FLOOR PANEL IN MEAT WALK IN COOLER,BROKEN FLOORING IN DRY FOOD STORAGE AREA,FLOOR TILES DAMAGED UNDERNEATH DISH MACHINE.HOLES IN LOWER WALL UNDERNEATH 3- COMPARTMENT SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.