ROSELAND COMMUNITY HOSPITAL ASSOCIATION Gets Conditional Pass on Health Inspection - Chicago Hospital

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE AIR TEMPERATURE TAKEN OF THE WALK-IN COOLER IN THE PREP AREA,IS FOUND AT IMPROPER TEMPERATURE OF 49.9F,THE THERMOMETER INSIDE THE WALK-IN COOLER WAS READING 50.0F,WHICH COOLER HAS POTENTIALLY HAZARDOUS FOODS INSIDE UNIT,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: INTERNAL TEMPERATURE TAKEN OF POTENTIALL HAZARDOUS FOODS INSIDE THE WALK-IN COOLER AT PREP AREA RANGE FROM 44.2F TO 50.3F,FOOD ITEMS ARE ROAST BEEF,EGGS,CHEESE,BACON,RAW CHICKEN BREAST,TURKEY BREAST,SLICED PEACHES,AND SLICED ORANGES,FOOD ITEMS WERE VOLUNTARILLY DENATURED AND DESTROYED BY MANAGER,TOTAL COST $550.00 TOTAL WEIGHT 120LBS 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD CONTAINERS IN THE PREP AREA,NEAR STOVES

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD CONTAINERS IN THE PREP AREA,NEAR STOVES

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.