RUSH UNIVERSITY MEDICAL CENTER Passes Health Inspection - Chicago Hospital

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK WATER AT IMPROPER TEMPERATURE OF 130F AT HANDSINK NEAR CONFERENCE ROOM AND EMPLOYEE PUNCH CLOCK.INSTRUCTED MANAGER THAT ALL HAND WASHING SINKS SHOULD HAVE A MAXIMUM HOT WATER TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET INSTRUCTED TO MAINTAIN.PRIORITY FOUNDATION 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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3LBS OF COOKED CHICKEN TENDERS AT IMPROPER TEMPERATURE (119F) IN THE HOT HOLDING UNIT NEXT TO REFRIGERATOR #15 IN FOOD PREP AREA DURING TIME OF INSPECTION. INSTRUCTED MANAGER THAT ALL HOT TCS FOODS SHALL BE HELD AT 135F OR HIGHER AT ALL TIMES.MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEM DURING TIME OF INSPECTION. 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 THE FOLLOWING DELI MEATS AT IMPROPER TEMPERATURE... APPROXIMATELY 2LBS OF HAM AT 51.1F AND APPROXIMATELY 5 LBS OF TURKEY AT 43.3F. BOTH SAID DELI MEATS WERE HELD IN FOOD GRADE PANS OVER MELTED ICE IN REAR FOOD PREP AREA NEAR UTENSIL STORAGE, DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO HOLD ALL COLD FOOD ITEMS AT 41F OR BELOW AT ALL TIMES .MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005.SEE CITATION FOR 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK FOOD CONTAINERS HOLDING BAKING INGREDIENTS (SUGAR, FLOUR, ETC) IN THE BAKERY WITH NO LABELS. INSTRUCTED TO LABEL EACH CONTAINER WITH A COMMON NAME AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET INSIDE OF #10 ROLL IN REFRIGERATOR. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED INOPERABLE ONE COMPARTMENT SINK IN REAR OF FACILITY NEAR HIGH TEMP DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED INOPERABLE ONE COMPARTMENT SINK IN REAR OF FACILITY NEAR HIGH TEMP DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.