PASS W/ CONDITIONS
Risk 1 (High)
HOLY CROSS HOSPITAL Gets Conditional Pass on Health Inspection - Chicago Hospital
August 24, 2023
Canvass
License #2205578
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN REFRIGERATION UNIT: PASTA 47.8F, RICE 48.0F, DICED TOMATOES 48.2F, CHICKEN 47.2F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE. CITATION ISSUED 7-38-005 PRIORITY. INSTD TO MAINTAIN COLD FOOD AT 41F OR BELOW AT ALL TIMES.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: REFRIGERATION UNIT CURRENTLY IN USE AT IMPROPER AMBIENT TEMPERATURE OF 55.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO NOT USE UNIT UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: REFRIGERATION UNIT CURRENTLY IN USE AT IMPROPER AMBIENT TEMPERATURE OF 55.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO NOT USE UNIT UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection