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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN DISH MACHINE AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN DISH MACHINE/WAREWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE NOT OPERABLE OR IN USE DURING INSPECTION, MUST REPAIR. INSTRUCTED MANAGER TO CONTINUE USING 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-025

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE UTENSILS NOT PROPERLY STORED ON PATIENT DISPENSING CART. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE UTENSILS TO PREVENT CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL FRYER CABINETS IN KITCHEN AND ICE DISPENSEER ON ICE MACHINE IN CAFETERIA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED MANAGER TO SEAL LOOSE BASEBOARDS ALONG WALLS IN KICHEN ACROSS FROM COOKING EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED MANAGER TO SEAL LOOSE BASEBOARDS ALONG WALLS IN KICHEN ACROSS FROM COOKING EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.