JACKSON PARK HOSPITAL Fails Health Inspection - Chicago Hospital

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED SEVERAL FOOD HANDLERS NOT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION SUCH AS A MALE EMPLOYEE WIPING DOWN PREP TABLE WITH A SOILED TOWEL AND REMOVED PLASTIC GLOVES FROM HAND AND THEN PLACED RAW CHICKEN ON TO A PAN TO BE COOKED.ANOTHER MALE EMPLOYEE HAD ON PLASTIC GLOVES PULLED GARBAGE CAN NEAR 2- COMPARTMENT SINK REMOVED THE ONE GLOVE FROM HAND AND THEN PICKED UP KNIFE TO CUT OPEN A BAG OF RAW BEEF .FEMALE EMPLOYEE HAD WALKED AROUND PREMISES WITH PLASTIC GLOVES MOVING PANS AND OTHER ITEMS AND THEN CAME BACK TO FINISH PREPPING HER PEPPERS AND ONIONS WITH OUT CHANGING GLOVES AND WASHING HANDS.MANAGER HAD ALL EMPLOYEES TO WASH HANDS DURING INSPECTION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINKS IN DISH MACHINE WASHING AREA, IN REAR PREP AREA AND 3- COMPARTMENT SINK DISH WASHING AREA MUST INSTALL HAND SINKS WITH HOT & COLD RUNNING WATER SOAP & TOWELS.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT COOKED FOODS SUCH AS 1LB.COOKED PATTY SAUSAGES 128.1F-128.7F.2LBS. COOKED CHICKEN SAUSAGE 112.4F-114.3F. ON HOT HOLDING LINE 4LBS. COOKED PASTA 90.3F.ON PREP TABLE PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.8LBS. $27.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF FRONT LINE HOT HOLDING CABINET AT 118.7F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT ONCE REPAIRED EMAIL :FOOD@CITYOFCHICAGO.ORG.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE. (COS)(PRIORITY 7-38-005)(CITATION ISSUED)

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON PREP TABLES THROUGHOUT PREP AREAS MUST STORE IN A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

GLOVES USED PROPERLY - Comments: OBSERVED GLOVES BEING USED AND NOT CHANGED PROPERLY WHEN NEEDED.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE MISSING HANDLES ON TRAY LINE HOT HOLDING LIDS,WORN DOOR GASKETS ON FRONT LINE HOT HOLDING CABINET,TRAY LINE COOLER,WALK IN COOLER #3.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DRY FOOD & PAPERSTORAGE AREA,WALK IN FREEZER,WALK IN COOLER #3.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL INTERIOR AND EXTERIOR OF PREP TABLES, FRYER CABINETS,WHEEL BASES, COUNTER TOPS,STEAM TABLES, ROLLING CARTS,TRAY CARTS INSIDE OF REACH IN COOLERS & WALK IN COOLER,GRILL ,KETTLES, FLOOR MIXER,INTERIOR PANEL OF ICE MACHINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED GARBAGE CAN IN WOMEN'S TOILET ROOM STALL MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE MISSING AND DAMAGED FLOOR TILES IN DINING AREA, FRONT SERVING LINE, REAR PREP AREAS,BROKEN CONCRETE FLOOR IN WALK IN FREEZER & WALK IN COOLER #1, MISSING WALL TILES NEAR 3- COMPARTMENT SINK,LOOSE WALL TILES UNDERNEATH SCRAPE SINK,LOOSE WALL PANEL IN WALK IN COOLER #3. WALLS IN POOR REPAIR IN PAPER GOODS STORAGE AREA.MUST GROUT FLOOR IN FRONT OF KETTLES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF ALL EQUIPMENT, WALK IN COOLERS AND FREEZERS AND FLOOR DRAINS. MUST REMOVE WATER FROM FLOORS THROUGHOUT AND KEEP DRY.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REMOVE MOLD BUILD UP FROM LOWER WALLS AT 2- COMP SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REMOVE MOLD BUILD UP FROM LOWER WALLS AT 2- COMP SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.