THOREK MEMORIAL HOSPITAL Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COTTAGE CHEESE AT TEMP OF 46.7F;SLICED TURKEY AT TEMP OF 46.5F; CUT WATERMELON AT TEMP OF 49.7F; TWO KIND OF DICED CHEESE AT TEMP OF 47.8F;COOKED SLICED BOILED EGGS AT TEMP OF 49.7F;FOOD DISCARDED AND DENATURED:POUND6.25 VALUE22.75.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.DISPLAY PREP COOLER AND WALK-IN COOLER WITH PROPER TEMPERATURE 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A) HOOOO70344-11

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE OPENING GARBAGE LID, WASHING MEAT SLICER,AND PERFORMING OTHER TASK,AND HANDLING READY TO EAT FOOD(SANDWICHES,FRUIT ETC).ALSO OBSERVED EMPLOYEE WITH FOOD GLOVES ON DRIED HER HANDS WITH A WASH CLOTH AND CONTINUE TO SLICE TURKEY BREAST.EMPLOYEE NOT WASHING HAND OR NOR WASHING HAND PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A) HOOOO70344-11

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES THROUGHOUT THE DISH ROOM(ON WALLS AND UNDER THE DISH MACHINE),IN PREP AREA ON WALLS AND CEILING(APPROX 60 FLIES OR MORE); ALSO OBSERVED MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:IN DISH ROOM(SOUTH EAST CORNER,AND UNDER THE BELT OF DISH MACHINE),INSIDE CABINET UNDER THE COFFEE STATION INSIDE THE FRONT STORAGE OF JUICE ROOM,ON LEDGE OF WALL BEHIND THE ELECTRICAL PIPE, IN PREP AREA(NORTH WALL).UNDER COOKING EQUIPMENTS AND UNDER THE FRONT PER COUNTER IN SELLING /DINING AREA.(APPOX.50 OR MORE DROPPINGS).OUTER OPENING NOT PROTECTED:FOUND ROLLED UP DOORS IN GARBAGE AREA NOT RODENT PROOFED(1/2 INCH TO 1 INCH GAP)INSTRUCTED TO RODENT PROOF DOORS.SERIUOS VIOLATION:7-38-020 HOOOO70345-12

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION SUMMARY REPORT FROM 2-11-2009, REPORT #10310 NOT POSTED.NEW REPORT GIVEN AND POSTED VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION:7-42-010(B)HOOOO70345-12

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN DISH ROOM AREA IN POOR REPAIR: BROKEN ,MUST REPAIR OR REPLACE,WATER BETWEEN FLOOR TILES.MUST DETAIL CLEAN FLOOR AND CORNERS IN DISH ROOM AND PREP AREA,EXCESS FOOD DEBRIS AND OTHER DEBRIS.SEAL ALL BASEBOARD WALLS THROUGHOUT THE PREP AND DISH ROOM AREA

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.PROVIDE LIGHT SHIELD FOR LIGHT UNDER THE HOOD OF PREP AREA(WEST WALL),ALSO ADDITIONAL LIGHTING IS NEEDED FOR WALK-IN COOLER AND FREEZER.CLEAN LIGHT SHIELD IN DRY STORAGE AREA.AND THROUGHOUT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.PROVIDE LIGHT SHIELD FOR LIGHT UNDER THE HOOD OF PREP AREA(WEST WALL),ALSO ADDITIONAL LIGHTING IS NEEDED FOR WALK-IN COOLER AND FREEZER.CLEAN LIGHT SHIELD IN DRY STORAGE AREA.AND THROUGHOUT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.