JACKSON PARK HOSPITAL Gets Conditional Pass on Health Inspection - Chicago Hospital

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN PRODUCE/PREPARED SALADS COOLER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 47.1F. 4-DOOR REACH-IN COOLER ON COOK LINE ALSO FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 61.3F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM BOTH UNITS AND HAVE THEM SERVICED. CRITICAL VIOLATION 7-38-005(A).

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: COOKED SAUSAGE ON SERVICELINE FOUND AT 111.2F AND 114.6F, CHICKEN BREAST FOUND ON PREP TABLE IN KITCHEN AT 89.1F, PREPARED SALADS(TUNA, TURKEY AND HAM), SOUR CREAM AND CREAM FOUND AT 54.1F, 55.7,49.1F, AND 62.3F. CARTONS OF MILK- 44.5F. ALL COOKED(HOT) FOODS MUST BE STORED/HELD AT 140 DEGREES OR ABOVE, AND ALL COLD FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT OR REPLACE ALL RUSTY STORAGE RACKS THROUGHOUT.

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: CLEAN THE FOLLOWING: STORAGE DRAWERS IN FRONT SERVICELINE AREA, CAN OPENER AND HOLSTER IN FOOD PREP AREA ACROSS FROM ICE MACHINE, INTERIORS OF OVENS(USED AND UNUSED), CABINET INTERIOR OF DEEP FRYER, SIDES OF COOKING EQUIPMENT ON COOKLINE, AND DUST BUILD-UP ON FAN GAURDS IN WALK-IN COOLER(S).

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: REMOVE ICY BUILD-UP FROM FLOOR INSIDE WALK-IN FREEZER, AREA VERY SLIPPERY.

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: CEILING TILES IN FOOD PREP AREA WITH BROWN RUST-LIKE DEPOSITS MUST EITHER BE CLEANED, PAINTED OR REPLACED.

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: REPLACE BROKEN LIGHT SHIELD IN DISHWASHING 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELD IN DISHWASHING 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.