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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE COLD HOLDING UNIT IN THE CAFTERIA AT IMPROPER TEMPERATURE OF 64.2F,WHICH HAD POTENTIALLY HAZARDOUS FOODS INSIDE COLD HOLDING UNIT AND OBSERVED THE HOT HOLDING UNIT IN CAFTERIA WHICH HAD POTENTIALLY HAZARDOUS FOODS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE OF 110.6F ,INSTRUCTED TO REPAIR COOLER AND HOT HOLDING UNIT ,CRITICAL VILATION 7-38-005A)

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: ,INTERNAL TEMPERATURE TAKEN OF SALADS INSIDE THE COLD HOLDING UNIT WAS 64.2F TOTAL WEIGHT 3.75 LBS TOTAL COST $10.20,INTERNAL TEMPERAYURE TAKEN OF HOTDOGS INSIDE HOT HOLDING UNIT WAS 112.3F,TOATAL WEIGHT 4.25 IBS TOTAL COST $15.00 AND INTERNAL TEMPERATURE TAKEN OF HAMBURGERS IN THE HOT HOLDING UNIT WAS 115.6F,TOTAL WEIGHT 4.12 IBS TOTAL COST $21.00,THE TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 12.125 AND TOTAL COST FOR ALL FOOD PRODUCTS WERE $46.20,FOO ITEMS WERE DESTROYED IN DUMPSTER,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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: ,INTERNAL TEMPERATURE TAKEN OF SALADS INSIDE THE COLD HOLDING UNIT WAS 64.2F TOTAL WEIGHT 3.75 LBS TOTAL COST $10.20,INTERNAL TEMPERAYURE TAKEN OF HOTDOGS INSIDE HOT HOLDING UNIT WAS 112.3F,TOATAL WEIGHT 4.25 IBS TOTAL COST $15.00 AND INTERNAL TEMPERATURE TAKEN OF HAMBURGERS IN THE HOT HOLDING UNIT WAS 115.6F,TOTAL WEIGHT 4.12 IBS TOTAL COST $21.00,THE TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 12.125 AND TOTAL COST FOR ALL FOOD PRODUCTS WERE $46.20,FOO ITEMS WERE DESTROYED IN DUMPSTER,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.