SOUTH SHORE HOSPITAL Gets Conditional Pass on Health Inspection - Chicago Hospital

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS WAS FOUND AT IMPROPER TEMPERATURE,RICE 48.6F INSIDE WALK-IN COOLER,TOTAL WEIGHT 3LBS,TOTAL COST $3.00,TUNA,45.6,INSIDE COLD HOLDING UNIT,TOTAL WEIGHT,2LBS TOTAL COST $5.00,COOKED PORK CHOPS,74.4F ON PREP TABLE,TOTAL WEIGHT 2LBS,TOTAL COST $7.00,EGG MIX,71.6F ON PREP TABLE,71.6F,TOTAL WEIGHT 3LBS,TOTAL COST $3.50,TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 10LBS,TOTALN COST FOR ALL FOOD PRODUCTS WERE $18.50,ALL FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS WAS FOUND AT IMPROPER TEMPERATURE,RICE 48.6F INSIDE WALK-IN COOLER,TOTAL WEIGHT 3LBS,TOTAL COST $3.00,TUNA,45.6,INSIDE COLD HOLDING UNIT,TOTAL WEIGHT,2LBS TOTAL COST $5.00,COOKED PORK CHOPS,74.4F ON PREP TABLE,TOTAL WEIGHT 2LBS,TOTAL COST $7.00,EGG MIX,71.6F ON PREP TABLE,71.6F,TOTAL WEIGHT 3LBS,TOTAL COST $3.50,TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 10LBS,TOTALN COST FOR ALL FOOD PRODUCTS WERE $18.50,ALL FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,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.