ROOSEVELT UNIVERSITY DINING SERVICES Fails Health Inspection - Chicago University cafeteria

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK NEAR GRILL WITH A MAXIMUM HOT TEMPERTAURE OF 77 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED VARIOUS SINKS WITH NO HAND WASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.

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 SAUSAGE AND EGGS HELD AT IMPROPER TEMPERATURE OF 113 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE KEPT AT 135 F AND ABOVE. MANAGER DISCARDED .5 POUNDS OF EGGS AND .5 POUNDS OF SAUSAGE ($5). PRIORITY VIOLATION 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED SERVERAL TCS FOODS SUCH AS COTTAGE CHEESE AND YOGURT NOT HELD AT APPROPRIATE TEMPERATURE. TEMPERATURES RANGED FROM 49-53 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 5 POUNDS YOGURT, 3 POUNDS COTTAGE CHEESE, .5 POUND HARD BOILED EGG ($20). PRIORITY VIOLATION 7-38-005 CITATION ISSUED COMBINED WITH PREVIOUS VIOLATION #21.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 20 SMALL FLIES IN GARBAGE AREA OF CAFE, 10 SMALL FLIES IN DISH ROOM, AND 1 SMALL FLY CRAWLING ON FOOD IN SERVICE LINE. INSTRUCTED MANAGER TO TREAT FOR DRAIN FLIES ACCORDINGLY. RECOMMENDED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A).

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED HAND WASHING SINK WITH NO SPLASH GUARD IN COFFEE PREP AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DRAIN STOPPER ON 3 COMPARTMENT SINK IN POOR REPAIR. SINK WILL DRAIN EVEN IF DRAIN STOPPER IS DOWN. INSTRUCTED MANAGER TO REPAIR DRAIN STOPPER OR PROVIDE A NEW ONE. OBSERVED HEAVY FROST BUILD UP ON FREEZER CHEST IN SELECTION AREA FOR STUDENTS. INSTRUCTED MANAGER TO DEFROST COOLER.

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: OBSERVED SOILED TOILETS IN STAFF TOILET ROOMS. INSTRUCTED MANAGER TO CLEAN

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOILED TOILETS IN STAFF TOILET ROOMS. INSTRUCTED MANAGER TO CLEAN

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.