STROGER CAFE Gets Conditional Pass on Health Inspection - Chicago Hospital

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED BLOCKED HAND SINK IN WARE WASHING AREA WITH USED BLUE PLASTIC GLOVES AND LARGE AMOUNTS OF PAPER TOWELS STUFFED INSIDE AND MULTIPLE HEAVY METAL ROLLING CARTS STORED IN FRONT OF SINK. INSPECTOR UNABLE TO ACCESS SINK TO PROPERLY WASH HANDS DURING TIME OF INSPECTION.INSTRUCTED TO MAINTAIN HAND WASHING SINKS AT ALL TIMES SO THAT IT IS ACCESSIBLE FOR EMPLOYEE USE. 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOODS @IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE SELF SERVICE SALAD BAR COLD HOLDING UNIT IN THE CAFETERIA...APPROXIMATELY 5 LBS OF CHOPPED CANTALOUPE, 4 LBS OF PLAIN YOGURT, 4 LBS OF STRAWBERRY YOGURT, 4 LBS OF CHEDDAR CHEESE. NOTED TEMPERATURES ON ALL ITEMS RANGING BETWEEN 53.0-58.2F. INSTRUCTED TO KEEP ALL COLD HELD ITEMS AT 41F OR BELOW. MANAGER DISCARDED DURING TIME OF INSPECTION, TOTAL COST FOR SAID ITEMS $45. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROPERLY WORKING REFRIGERATION UNITS IN RETAIL FOOD SERVICE (FOODA, DISPLAY COOLER IN CAFETERIA WITH PREPACKAGED ITEMS, AND GRILL AREA). MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HAND SINK IN GRILL AREA OF RETAIL CAFETERIA WITH EXCESSIVE DRIED FOOD DEBRIS IN BOWL OF SINK. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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: OBSERVED EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS BEHIND THE FLAT TOP GRILL ON FLOORS THROUGHOUT THIS AREA, MAIN PREP AREA FLOORS BEHIND ALL EQUIPMENT, BEHIND POP MACHINE IN RETAIL AREA NEAR CASHIER,IN DAY STORAGE ROOM NEXT TO DELI PREP. INSTRUCTED REMOVE, CLEAN AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST AND DIRT BUILDUP ON ALL VENTS ABOVE PREP AREAS IN MAIN AND CAFETERIA. MUST REMOVE,CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST AND DIRT BUILDUP ON ALL VENTS ABOVE PREP AREAS IN MAIN AND CAFETERIA. MUST REMOVE,CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.