HOLY CROSS HOSPITAL Gets Conditional Pass on Health Inspection - Chicago Hospital

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 COOLERS IN USE UNABLE TO MAINTAIN PROPER TEMPERATURES AT THIS TIME. INTERNAL TEMPERATURES OF 49F AND 50F. UNITS TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL ABLE TO MAINTAIN PRODUCT TEMPERATURES OF 40F OR BELOW AT ALL TIMES AND BE REINSPECTED BY HEALTH DEPT PRIOR TO USING. CITATION ISSUED 7-38-005A CRITICAL. MAINTAINENCE REPAIRED UNITS BY END OF INSPECTION AND ARE AT PROPER AIR TEMPERATURES OF 38.1F AND 39.9F. HELD FOR INSPECTION TAG HAS BEEN REMOVED AND ABLE TO RESUME USING UNITS.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER SERVICE/STORAGE TEMPERATURES RANGING FROM 47.9-50.9F IN COOLERS: CONTAINERS OF COOKED MEATBALLS, COOKED RICE, DICED HAM, AND PATIENT PUREED MEALS (COOKED VEGETABLES, WHIPPED POTATOES). NO TEMPERATURE LOGS IN PLACE FOR ITEMS. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED BY MGR. INSTD TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL. APPROX 20LBS $100 VALUE.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER SERVICE/STORAGE TEMPERATURES RANGING FROM 47.9-50.9F IN COOLERS: CONTAINERS OF COOKED MEATBALLS, COOKED RICE, DICED HAM, AND PATIENT PUREED MEALS (COOKED VEGETABLES, WHIPPED POTATOES). NO TEMPERATURE LOGS IN PLACE FOR ITEMS. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED BY MGR. INSTD TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL. APPROX 20LBS $100 VALUE.

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.