NORWEGIAN-AMERICIAN HOSPITAL Gets Conditional Pass on Health Inspection - Chicago Hospital

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND 4 DOOR COOLER IN PREP AREA UNDER COOKING EQUIPMENT AIR TEMP OF 49.6F TO 50.9F. POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNITE: TURKEY BREAST,MEAT LOAF ETC. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" ,DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: RAW TILAPIA AT TEMP OF 51.8F; COOKED TURKEY BREAST AT TEMP OF 50.9F TO 53.2F; COOKED MEAT LOAF AT TEMP 49.9F. COOKED SPAGHETTI AT TEMP OF 52.3F; COOKED BROCCOLI AT TEMP OF 50.4F.VARIOUS KIND OF CHEESE WHOLE,SHREEDED AND SLICED AT TEMP OF 49.9F TO 50.5F. COLD FOOD MUST MAITAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 50, VALUE 122.11 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN DOOR FRAME INSIDE THE MEAT AND PRODUCE WALK-IN COOLERS ARE BROKEN,NOT ABLE TO CLEAN. INSTRUCTED TO REPAIR,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN RUBBER GASKET AT ICE MACHINE BY THE WEST WALL,INSTRUCTED TO REPLACE. NO HOOK PROVIDED AT WATER SPRAYER,HANGING FROM WALL AND TOUCHING THE FLOOR,INSTRUCTED TO PROVIDE TO BE ABLE PROPERLY STORE.

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: DEBRIS ON SHELVES INSIDE THE WALK-IN FREEZER INSTRUCTED TO CLEAN AND MAINTAIN

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: SPILLAGE UNDER THE SHELVES OF THE WALK-IN FREEZER,ALSO UNDER THE RUBBER MATS SAME UNIT.INSTRUCTED TO CLEAN AND MAINTAIN

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: WALLS UNDER THE THREE COMPARTMENT SINK,TWO COMPARTMENT SINK WITH SPLATTERED GRIMES,INSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT AND BUBBLED PAINT ON CEILING AT REAR PREP AREA,INSTRUCTED TO REMOVE SAID PAINT. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS UNDER THE THREE COMPARTMENT SINK,TWO COMPARTMENT SINK WITH SPLATTERED GRIMES,INSTRUCTED TO CLEAN AND MAINTAIN. PEELING PAINT AND BUBBLED PAINT ON CEILING AT REAR PREP AREA,INSTRUCTED TO REMOVE SAID PAINT. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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.