LOUIS A. WEISS MEMORIAL HOSPITAL

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARD NEEDED FOR SINK ON SERVICE LINE NEXT TO GRIDDLE. INSTALL SMOOTH EASILY CLEANABLE SPLASH GUARD AND MAINTAIN. OBSERVED CUTTING BOARDS AND COVERS TO BUFFET STORED ON SHELF IN HIGH FOOT TRFFIC AREAS TOO CLOSE TO GROUND. MUST STORE CUTTING BOARD AND COVERS FOR BUFFET IN AREA TO PREVENT CONTAMINATION AT ALL TIMES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PANINI MAKER CONTAINING RUST AND NOT SMOOTH AND EASILY CLEANABLE. PANINI MAKER MUST BE REMOVED OR RESTORED TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAINED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LOWER DOOR OF HOT HOLDING UNIT ON COOKING LINE DOES NOT CLOSE ALL THE WAY. MAKE SURE DOOR OPENS AND CLOSES PROPERLY TO MAINTAIN TEMPERATURE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DARK GROOVES ON CUTTING BOARDS ON MAIN COOKING PREP LINE. MUST REMOVE DARK GROOVES AND MAINTAIN CUTTING BOARDS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FRYERS UNCLEAN ON INTERIOR. MUST DEGREASE AND MAINTIN FRYERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON THE FOLLOWING AREAS MUST BE ABLE TO POINT OUT TO INSPECTOR AT NEXT ROUTINE INSPECTION INCLUDING : WATER LINE OF CARBONATOR, WATER LINE OF ICE MACHINE, WATER LINE OF COFFEE MAKERS AND A HOSE BIB IS NEEDED ON THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK DUE TO THE ABILITY TO ATTACH A HOSE AND CREATE A CROSS CONNECTION.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: OBSERVED VIOLATION #48 FROM INSPECTION REPORT # 2268322 DATED 2/21/19 NOT CORRECTED. WASH AND RINSE DEVICE LOCATED OUTSIDE DISH MACHINE WAS STILL NOT ACCURATELY REFLECTING THE TEMPERATURE OF THE WATER. PRIORITY VIOLATION 7-42-090

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES THE FOLLOWING MEAT AND DAIRY FOUND WITHIN MEAT AND DAIRY WALK IN COOLERS: 40 LBS OF GROUND BEEF AT 45.6 F VALUED AT $130, 40 LBS OF GROUND TURKEY AT 45.6F VALUED AT $120, 30 LBS OF RAW BACON VALUED AT $200 AT 46.3F, 60 LBS OF SLICED SANDWICH MEAT VALUED AT $250 AT 49.7F , 200 LBS OF ASSORTED MILKS VALUED AT $200 AT IMPROPER TEMPERAURE OF 46.8F. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 WALK IN COOLERS NOT HOLDING PROPER AMBIENT AIR TEMPERATURES. OBSERVED DAIRY WALK IN COOLER AT AN AMBIENT AIR TEMPERATURE OF 46.8F CONTAINING TIME/TEMPERATURE CONTROLLED FOODS INCLUDING MILK. OBSERVED MEAT WALK IN COOLER AT AND AMBIENT AIR TEMPERATURE OF 49.0F CONTAINING TIME/TEMPERATURE CONTROLLED FOOD INLCUDING BEEF AND CHICKEN. BOTH WALK IN COOLERS WERE TAGGED DURING INSPECTION PRIORITY VIOLATION 7-38-005

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERED MISSING/ BROKEN THERMOMETERS WITHIN COOLERS. MAKE SURE ALL THERMOMETERS ARE IN GOOD WORKING ORDER AND ARE EASY TO READ. OBSERVED NO THERMOMETERS WITHIN HOT HOLDING UNITS ON COOKING LINE. MUST HAVE THERMOMETER WITHIN ALL HOT HOLDING UNITS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARD NEEDED FOR SINK ON SERVICE LINE NEXT TO GRIDDLE. INSTALL SMOOTH EASILY CLEANABLE SPLASH GUARD AND MAINTAIN. OBSERVED CUTTING BOARDS AND COVERS TO BUFFET STORED ON SHELF IN HIGH FOOT TRFFIC AREAS TOO CLOSE TO GROUND. MUST STORE CUTTING BOARD AND COVERS FOR BUFFET IN AREA TO PREVENT CONTAMINATION AT ALL TIMES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PANINI MAKER CONTAINING RUST AND NOT SMOOTH AND EASILY CLEANABLE. PANINI MAKER MUST BE REMOVED OR RESTORED TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAINED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LOWER DOOR OF HOT HOLDING UNIT ON COOKING LINE DOES NOT CLOSE ALL THE WAY. MAKE SURE DOOR OPENS AND CLOSES PROPERLY TO MAINTAIN TEMPERATURE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED WASH AND RINSE DEVICE LOCATED ON THE OUTSIDE OF THE HOT WATER SANITIZING DISH MACHINE WAS NOT ACCURATELY REFLECTING THE TEMPERAURE OF THE WATER. METER MUST BE REPAIRED TO REFLECT ACCURATE TEMPERATURE OF THE WATER AND METER MUST BE MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-38-005

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DARK GROOVES ON CUTTING BOARDS ON MAIN COOKING PREP LINE. MUST REMOVE DARK GROOVES AND MAINTAIN CUTTING BOARDS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FRYERS UNCLEAN ON INTERIOR. MUST DEGREASE AND MAINTIN FRYERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON THE FOLLOWING AREAS MUST BE ABLE TO POINT OUT TO INSPECTOR AT NEXT ROUTINE INSPECTION INCLUDING : WATER LINE OF CARBOATOR, WATER LINE OF ICE MACHINE, WATER LINE OF COFFEE MAKERS AND A HOSE BIB IS NEEDED ON THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK DUE TO THE ABILITY TO ATTACH A HOSE AND CREATE A CROSS CONNECTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL READY TO EAT FOODS MUST BE PROPERLY LABELED IN THE WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: METAL SHELVING AND STORAGE DRAWERS THROUGHOUT THE FRONT FOOD SERVICE LINE FOUND DIRTY. MUST CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD ENCRUSTED TABLE TOP CAN OPENER NOTED. MUST CLEAN AFTER EACH USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DIRTY FLOOR UNDER THE UTILITY MOP SINK AND WITH POOLING LIQUID. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CERAMIC CEILING TILES ABOVE THE TALL REACH-IN COOLERS ON THE TRAY LINE. MUST REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE HOT HANDLE OF THE FAR RIGHT WASH BOWL IN THE MENS WASHROOM. MUST REPAIR. MUST INSTALL EXPOSED HAND WASHING SINKS IN THE FOLLOWING FOOD PREP AREAS. THE CATERING PREP AREA, THE COLD PREP AREA, THE COOKS LINE, THE DISH MACHINE ROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. FRONT SERVICE LINE TALL REACH-IN COOLER FOUND AT 45.9F WITH FOODS SUCH AS EGGS AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40. F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 2 LBS EGGS AT 48.2F, 5 LBS CHEESE AT 59.4F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $10.00. CRITICAL VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL READY TO EAT FOODS MUST BE PROPERLY LABELED IN THE WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: METAL SHELVING AND STORAGE DRAWERS THROUGHOUT THE FRONT FOOD SERVICE LINE FOUND DIRTY. MUST CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD ENCRUSTED TABLE TOP CAN OPENER NOTED. MUST CLEAN AFTER EACH USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DIRTY FLOOR UNDER THE UTILITY MOP SINK AND WITH POOLING LIQUID. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CERAMIC CEILING TILES ABOVE THE TALL REACH-IN COOLERS ON THE TRAY LINE. MUST REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE HOT HANDLE OF THE FAR RIGHT WASH BOWL IN THE MENS WASHROOM. MUST REPAIR. MUST INSTALL EXPOSED HAND WASHING SINKS IN THE FOLLOWING FOOD PREP AREAS. THE CATERING PREP AREA, THE COLD PREP AREA, THE COOKS LINE, THE DISH MACHINE ROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL INSIDE THE CABINET UNDER THE HOT HOLDING UNIT IN THE CAFETERIA AND MAINTAIN. CLEAN INTERIOR OF THE MICROWAVE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR ALONG THE WALL BASE,ALL CORNERS, UNDER THE 2 COMPARTMENT PREP SINK AND IN THE STORAGE ROOM,WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BEHIND THE 3 COMPARTMENT SINK NEEDS DETAIL CLEANING AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WASH CLOTH FOR WIPING THE PREP TABLE,COOLERS, DINING TABLES,ETC MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND MULTIPLE CUTTING BOARDS STORED DIRECTLY BEHIND FAUCET HEADS ON THE TWO AND THREE COMPARTMENT SINKS. INSTRUCTED TO PROPERLY STORE CUTTING BOARDS TO PREVENT SPLASH DEBRIS FROM CONTAMINATING EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE CAN OPENER & HOLSTER ATTACHED TO THE PREP TABLE SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND PAINT CHIPPING AWAY FROM THE WALL IN THE WALK-IN VEGETABLE/PRODUCE COOLER AND ALSO THE CORNER OF THE WALL IN THE DISH ROOM. INSTRUCTED TO RESEAL THE ABOVE MENTIONED AREAS TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND DUST BUILDUP IN THE WALL AND CEILING VENTS IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE DUST BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PLASTIC SHELF LINER ON TOP METAL SHELVES ARE DIRTY,AND BROKEN, ACROSS NON-USED STEAM KETTLES.INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN DOOR PANEL IN FRONT OF COMPUTER UNDER THE TRAY LINE IN CAFETERIA AREA, INSTRUCTED TO REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. RUSTY PIPES UNDER THE THREE COMPARTMENT SINKS MUST BE REPAINT AND MAINTAIN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP BOTTOM PART OF DEEP FRYERS IN THE KITCHEN,ALSO INTERIOR AND EXTERIOR OF DRAWERS UNDER THE DEEP FRYERS BEHIND SERVING LINE,IN CAFETERIA AREA. FOOD DEBRIS AND LIQUID SPILLAGE ON ELECTRICAL PIPE ABOVE THE THREE COMPARTMENT SINK BY THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR UNDER THE COUNTER OF SERVING LINE,IN CAFETERIA AREA,INSTRUCTED TO CLEAN AND MAINTAIN. DEBRIS INSIDE FLOOR DRAINS IN KITCHEN,DISH ROOM AND BEHIND FRONT LINE IN CAFETERIA, INSTRUCTED TO CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIRED WALL AROUND PIPE UNDER PREP TABLE OF COLD PRODUCTION NOT CLEANABLE,NOT SMOOTH SURFACE.WALL SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. SEAL OPENING AROUND THE PIPE ON CEILING ABOVE PLASTIC TRAYS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD/GREASE BUILD UP ON LOWER SIDE OF 3-COMPARTMENT SINKS DRAIN BOARDS/LEGS OF PREP TABLES AND EXTERIOR OF SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS AND INSIDE FLOOR DRAINS THROUGHOUT PREP/DISHWASH AND CAFETERIA. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT, ALONG ALL WALLS/CORNERS THROUGHOUT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST/FOOD BUILD UP ON WALLS/CEILING THROUGHOUT PREP AND DISWASH AREAS. MUST CLEAN ALL WALLS/CEILING THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE SOUP STATION. MUST REPLACE WITH WORKING LIGHT BULBS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD/DUST BUILD UP ON SHELVES IN PREP AREAS AND POT WASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 1-COMPARTMENT SINK FAUCET LEAKING AT BASE(AT COOKLINE). MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS AND MAINTAIN.