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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF COOKED MEATBALLS 98.1-100.6F STORED IN HOT HOLDING UNIT, COOKED/DICED CHICKEN 50.9-53.5F, DICED HAM 48.1F, DICED TURKEY 47.3F, SOUR CREAM 46.9F, DISPLAYED FOR SALE AND SERVICE IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 4LBS AND $60 OF PRODUCT. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE AND COLD FOOD 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

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: REPLACE DAMAGED GASKET ON HOT HOLDING UNIT.

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 INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, ALL SHELVES IN PREP AND SERVING LINE AREAS, CABINETS, PREP COOLERS, AND FREEZERS IN SERVING LINE AREAS, REACH-IN COOLERS IN KITCHEN AREA, ICE DISPENSER ON POP MACHINE, STORAGE RACKS, ROLLING CARTS, HOLDING UNITS(FOOD DEBRIS, GREASE BUILDUP, SPILLS, ETC.

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: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, SHELVES IN STORAGE AREA(FOOD DEBRIS) ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND UTILITY AREAS. CLEAN AND MAINTAIN ALL FLOOR DRAINS UNDER ALL SINKS IN PREP AND DISH WASHING AREAS.

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: CLEAN AND PAINT WALLS NEAR EXPOSED SINK IN SERVING AREA. CLEAN CEILING VENT ABOVE PREP TABLE IN REAR KITCHEN AREA(DUST BUILDUP). REMOVE ALL PEELING PAINT ON WALLS IN KITCHEN AND STORAGE AREAS. WALLS MUST BE SMOOTH AND EASILY CLEANABLE. SEAL OPENINGS IN WALLS AND CEILINGS, AROUND ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS. GROUT LOOSE TILE UNDER EXPOSED SINK IN SERVING AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON PREP SINK IN SERVING AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON PREP SINK IN SERVING AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.