RUSH UNIVERSITY MEDICAL CENTER

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED VARIOUS FOOD ITEMS THRU OUT WALK IN COOLER AND WORKING INGREDIENTS IN FOOD PREP AREA (HERBS AND SPICES) WITH NO COMMON NAME LABEL. INSTRUCTED TO PROVIDE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVY ICE BUILDUP INSIDE THE FREEZER UNDERNEATH FANS AROUND PIPING, ON THE FLOOR, AND LOWER SHELF. INSTRUCTED TO REPAIR UNITS AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY BUILD UP OF BURNED FOOD DEBRIS ON THE INTERIOR OF ALL HOT HOLDING UNITS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED OPEN RECEPTACLES IN EMPLOYEE RESTROOMS. INSTRUCTED TO PROVIDE A COVER FOR ALL RECEPTACLES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY GREASE, WATER AND FOOD DEBRIS BUILDUP BEHIND FLAT TOP GRILLS AND FRYERS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED PASTA AT 50.2F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE DUST FROM THE CEILING AROUND THE SUPPLY VENT IN THE KITCHEN AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INADEQUATE LIGHTING PROVIDED IN THE WALK-IN COOLER. MUST PROVIDE ADDITIONAL LIGHTING IN THIS AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE COUNTER TOP AT THE SERVICE AREA TO REMOVE SPILLS AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE LOWER LEVEL PREP AREA AROUND COOKING EQUIPMENT AND ON THE MAIN SERVING AREA TO REMOVE SPILLS AND/OR DEBRIS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED 2 (MALE/FEMALE) FOOD HANDLERS PUT ON GLOVES WITHOUT WASHING THEIR HANDS, ONE GRABBED READY TO EAT FOOD (SPINACH/MIX GREENS) AND BEGAN REFILLING THE SERVICE LINE. INSTRUCTED TO HAVE ALL FOOD HANDLERS WASH THEIR HANDS BEFORE/AFTER GLOVE USE, TOUCHING MONEY, MULTI TASKING, ETC. CRITICAL VIOLATION 7-38-010(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD WITH THE DEEP, DARK GROOVES ON THE FRONT SERVICE LINE. ALWAYS KEEP SURFACE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT IN THE MAIN KITCHEN (LOWER LEVEL) AND THE CAN OPENER IN THE PREP AREA ON THE 2ND FL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT ON THE 2ND FL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAN THE CEILING TILES IN THE MAIN KITCHEN PREP AREA, REMOVE DIRT/DUST BUILD UP. ALSO, CLEAN THE LIGHT SHIELDS ON THE SERVICE LINE, WALLS UNDER/AROUND COOKING/COOLING EQUIPMENT AND SINKS THROUGH OUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE COLD RUNNING WATER TO THE LEFT FAUCET ON THE 2-COMPARTMENT SINK BY THE REAR OFFICE ON THE 2ND FL. MAINTAIN SAME.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT AND COLD RUNNING WATER WAS AVAILABLE AT THE EXPOSED HANDWASHING SINK BEHIND THE CAFETERIA SERVING LINE. MANAGEMENT INSTRUCTED TO REPAIR AND PROVIDE HOT AND COLD RUNNING WATER TO THE HANDSINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE TRAYS AND RACKS INSIDE THE COOLERS. MUST CLEAN AND SANITIZE THE TOMATOE SLICER

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED DEBRIS AT THE BOTTOM OF THE REACH IN COOLER AT THE HOT SERVING LINE. MUST REMOVE AND CLEAN. ALSO MUST CLEAN THE TRAYS AND RACKS INSIDE THE COOLERS AND HOT HOLDING UNIT. MUST CLEAN AND SANITIZE THE TOMATOE SLICER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN SPOTS TO REMOVE SPILLS: IN THE DRY STORAGE ROOM( RICE SPILL),AROUND COOKING EQUIPMENT FOOD SPILLS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE DELI COOLER ON THE SERVING LINE IS OVERLOADED AND THE PAN INSERTS ARE NOT FITTED INTO THE COOLER WELL. THE CATCH PAN INSIDE OF SAID COOLER IS DIRTY; CLEAN, RINSE, SANITIZE AND MAINTAIN THE UNIT DAILY. THE GAS AND STEAM LINES NEXT TO THE CAFETERIA KITCHEN EQUIPMENT HAVE SOME FOOD BUILDUP WHICH NEEDS TO BE REMOVED. THE CAFETERIA KITCHEN WALK IN COOLER HAS A SECTION OF WALL INSIDE THAT STICKS OUT AND HAS SOME DUSTY BUILDUP. CLEAN, RINSE AND SANITIZE THESE SURFACES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE HAS A STAINED PLASTIC CHUTE AND THE ICE DISPENSER ON THE SERVING LINE HAS A DIRTY BUILDUP ON THE OUTSIDE OF THE CHUTE. CLEAN, RINSE AND SANITIZE THE UNITS AND REPLACE THE STAINED CHUTE IF IT DOES NOT APPEAR SANITARY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALL BEHIND THE SALAD/SANDWICH PREP AREA IS ROUGH AND UNSANITARY, REPAIR AND MAINTAIN THE ABOVE AREA SO IT IS SMOOTH AND SANITARY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE CAFETERIA KITCHEN FLOOR DRAINS ARE DIRTY, CLEAN, RINSE AND SANITIZE THE DRAINS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE REAR SECTIONS OF THE SEVING LINE CABINETS ARE DIRTY; WASH, RINSE AND SANITIZE SAID AREAS. THE WALL TO THE LEFT OF THE 2ND FLOOR DEEP FRYER AND BEHIND THE 1ST FLOOR STEAMER HAS A HOLE WHERE THE PIPE COMES OUT, SEAL UP SAID HOLES. THE SHELVING ABOVE THE FIRST FLOOR KITCHEN PANTRY WORK STATION AND THE 2ND FLOOR SOUP HOLDING AREA HAVE BUILTUP FOOD DEPOSITS; CLEAN, RINSE AND SANITIZE SAID SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE SERVING LINE WORK AREA FLOORS HAVE DAMAGED AND MISSING GROUT, REPAIR THE FLOOR SO IT IS SMOOTH AND SANITARY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILINGS AND VENT AREAS ABOVE THE SERVING LINE COOLERS AND FIRST FLOOR DISH ROOM AREA ARE FULL OF DUST BUILDUP; CLEAN, RINSE AND SANITIZE SAID AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THE LIGHT SHIELDS ABOVE THE GRILL AREA HAVE SOME LOOSE DEBRIS, CLEAN OUT THE SHIELDS.