FAIL
Risk 1 (High)
ST BERNARD HOSPITAL & HEALTH CENTER Fails Health Inspection - Chicago Hospital
December 22, 2022
Canvass
License #15790
4
Total Violations
2
Critical
2
Minor
Inspection Summary
This hospital was inspected by the Chicago Department of Public Health on December 22, 2022. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVE FACILITY HIGH TEMPRETURE MECHANICAL WARE WASHING MACHINING FINAL RINSE TEMPERATURE ABOVE (MAX TEMP OF 194F) MACHINE FINAL RINSE AT 212 DEGREES F. IN MACHANICAL WASHING AREA. INFORMED PERSON IN CHARGE OF FINAL RINSE AND SANITIZING REQUIREMENTS FOR HIGH TEMPRETURE WARE WASHING MACHINE. PRIORITY FOUNDATION FIOLATION 7-38-025 CITATION ISSUED
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FACILITY FOOD HANDLER ACTIVELY WASHING DISHES AND SANTIZING WITHOUT REQUIRED CONCENTRATION OF SANITIZER SOLUTION IN COMPARTMENT OF SINK IN MANUAL WARE WASHING AREA. INFORMERD PERSON IN CHARGE SANITIZER MUST MEET THE REQUIRED CONCETRATION DURING ACTIVE DISH/WARE WASHING. FOOD HANDLER MADE NEW SANITIZING SOLUTION FOR THE THREE COMPARTMENT SINK-COS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBESERVED ITEMS STORED ON THE FLOOR AT DRY STORAGE AREA. INSTRUCTED MANAGER TO STORE ITEMS 6 INCHES OFF OF THE FLOOR.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBESERVED ITEMS STORED ON THE FLOOR AT DRY STORAGE AREA. INSTRUCTED MANAGER TO STORE ITEMS 6 INCHES OFF OF THE FLOOR.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection