MOUNT SINAI HOSPITAL MEDICAL CENTER Gets Conditional Pass on Health Inspection - Chicago Hospital

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND DOUBLE DOOR ICE MACHINE HAS RUST INSIDE WALLS AND ON THE SPLASH TRAY DRIPPING YELLOW WATER ON TO THE ICE WHEN ON DEFROST A SOURCE OF CROSS CONTANIMATION. THE DOORS HAVE MOLD AND LIME ON THEM. MANAGER AND EMPLOYEE REMOVED ALL THE ICE OUT AND CLEANED AND SANITIZED SAME. CRITICAL CITATION ISSUED.7-38-005(A). SEE THE OTHER REPORT#598473 RF-1006

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE WALKIN FREEZER LATCH IN BROKEN. INSTRUCTED TO REPLACE IT SO THE DOOR SHUTS PROPERLY. REPLACE ALL THE GASKETS THAT ARE IN POOR REPAIR THEY ARE TORN AND RIPPED AT THEWALKIN FREEZER AND WALKIN COOLER AND REACHIN COOLERS ECT.

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: All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN AND SANITIZE ALL THE COOKING EQUIPMENT,OVERS, HOODS AND FILTERS ABOVE HAS GERASE AND FOOD DEBRIS ON THEM IN ALL RPEP AREAS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RESEAL All the floors in the prep areas they are peeling and wearing out and repaint the floors in the food/ dry storage rooms.CLEAN ALL THE FLOORS ON THE DOCK AREA, BOILER ROOM, BASEMENT AND FOOD STORE ROOM HAS DUST AND DIRT ON THEM.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RESEAL All the floors in the prep areas they are peeling and wearing out and repaint the floors in the food/ dry storage rooms.CLEAN ALL THE FLOORS ON THE DOCK AREA, BOILER ROOM, BASEMENT AND FOOD STORE ROOM HAS DUST AND DIRT ON THEM.

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.