AURORA CHICAGO LAKESHORE HOSPITAL Gets Conditional Pass on Health Inspection - Chicago Hospital

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: IMPROPER HYGIENIC PRACTICES. OBSERVED EMPLOYEE WASHING AND DRYING HANDS,WITH SAME PAPER WIPED THE HANDLES AND THE WASH BOWL OF THE EXPOSED HAND SINK, RETURNED TO HER STATION PUT ON FOOD GLOVES AND CONTINUE TO PREPARING FOOD. OBSERVED ANOTHER EMPLOYEE WASHING DISHES ,RELOCATED A PORTABLE SHELF,TIED HIS SHOES,AFTER HE FINISHED PUT ON FOOD GLOVES AND REMOVED CLEAN DISHES FROM DISH MACHINE AND STORED THEM WITH OTHER CLEAN DISHES,BOTH EMPLOYEES DID NOT WASH THEIR HANDS PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING. CRITIICAL INFORMATION:7-38-010(A)

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED COFFEE STIR STORED INSIDE AN OPENED CONTAINER,INSTRUCTED TO PROPERLY DISPENSE THEM. PROVIDE AN ENCLOSED CONTAINER OR INDIVIDUALLY WRAPPED

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: REPLACE BROKEN RUBBER GASKET INSIDE THE REACH-IN COOLER BY THE DESK,EAST SIDE WALL IN PREP AREA

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: CLEAN FLOOR UNDER THE UNIT BY THE DEEP FRYER(CORNERS) FOOD DEBRIS AND GREASE BUILD-UP.CLEAN FLOOR UNDER THE DISHMACHINE NORTH EAST CORNER.REGROUT FLOOR BY THE DISHMACHINE.CLEAN FLOOR UNDER SHELVES INSIDE THE WALK-IN FREEZER,DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CEMENT FLOOR DRAIN BY THE DEEP FRYER IS HEAVILY PITTED WITH FOOD DEBRIS.INSTRUCTED TO REPAIR OR REPLACE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.

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: REMOVE PEELING PAINT FROM UNDER THE DISH MACHINE,EAST WALL, NEED TO CLEAN SAID WALL AND WALL UNDER THE UNIT BY THE DEEP FRYER,GRIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE FOOD STAINS AND DUST BUILD-UP ON CEILING TILES AND VENT COVER IN PREP AREA AND DISH ROOM.

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: REMOVE DUST BUILD-UP FROM LIGHT SHIELD IN PREP AREA, THROUGHOUT.

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: REMOVE DUST BUILD-UP FROM LIGHT SHIELD IN PREP AREA, THROUGHOUT.

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.