MOUNT SINAI HOSPITAL MEDICAL CENTER Fails Health Inspection - Chicago Hospital

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED CHICKEN SALAD AT 48.2-57.8F, CHEESE AT 53.1F, HAM AT 53.6F, AND CHICKEN AT 44.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# OF FOOD WORTH $75. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE INSECTS IN THE FOOD PREPARATION AREA OF THE MAIN KITCHEN. OBSERVED 1 LIVE COCKROACH ON THE FLOOR OF THE SANDWICH PREP AREA AND 10 LIVE FRUIT FLIES ON THE WALLS AND CEILING IN THE MAIN KITCHEN. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: INACCURATE THERMOMETER PROVIDED FOR THE FINAL RINSE TEMPERATURE OF THE HIGH TEMPERATURE DISHMACHINE. THE THERMOMETER GAUGE READ AT 119F FOR THE FINAL RINSE. MANAGEMENT INSTRUCTED TO REPAIR THE THERMOMETER GAUGE SO THAT IT IS ACCURATE TO +/- 2F. SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE GREASE ON THE FLOOR UNDER AND BEHIND THE GRILL AT THE GRILL PREP STATION.

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: CLEAN THE GREASE ON THE FLOOR UNDER AND BEHIND THE GRILL AT THE GRILL PREP STATION.

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.