PRESENCE SAINT MARY OF NAZARETH HOSPITAL

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER BY THE WALL AT GRILL DEPARTMENT,INSTRUCTED TO REPLACE. RUSTY SHELVES INSIDE THE SAME REACH-IN COOLER,INSTRUCTED TO REPLACE. SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND PREP COUNTER,AT GRILL AREA.INSTRUCTED TO PROVIDE SURFACE MUST BE SMOOTH,CLEANABLE AND NO-ABSORBENT SURFACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: XCESS GREASE BUILD-UP INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN(GRILL DEPARTMENT)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WORN, UNEVEN FLOOR BY THE SOUP KETTLES AT KITCHEN THIRD FLOOR,INSTRUCTED TO REPAIR SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN CEILING WALL AND BUBBLED PAINT ON WALL BY THE SECOND PARTITION OF THE DINING ROOM AT THIRD FLOOR,INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN AND BLACK SLIME ON CAULKING BETWEEN THE WALL AND PREP TABLE,INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ICE AND WATER DISPENSER IN SERVING AREA. CLEAN FRYER CABINETS IN CAFETERIA KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GROUT LOOSE FLOOR TILES IN DISH WASHING AREA. CLEAN ALL FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING AND DAMAGED TILES ALONG WALL BASE IN DISH WASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD UNDER SERVICE COUNTER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT IN UTILITY CLOSET TO PREVENT INSECT BREEDING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM THE GREASE TRAP IN THE STORAGE CLOSET AREA IN THE SNACK SHOP KITCHEN AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOM COMPARTMENTS OF ALL DEEP FRYERS HAS HEAVY GREASE BUILD-UP AND CLEAN INTERIOR OF THE REACH-IN FREEZER IN THE CAFTERIA KITCHEN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: SOME THERMOMETERS MISSING AT REACH-IN COOLERS IN THE CAFTERIA KITCHEN AREA,MUST PROVIDE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE HAS MINERAL DEPOSITS ON AND AROUND THE CHUTE, REMOVE DEPOSITS AND SANITIZE THE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE DEEP FRYER FLOOR DRAIN IS DAMAGED AND UNSANITARY, REPAIR DRAIN AREA SO IT IS SMOOTH AND SANITARY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE FIRE SYSTEM BOTTLE AND PIPING ABOVE THE FLAT TOP COOKING SURFACE IS BUILTUP WITH DUST, CLEAN SAID AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKET TO WARMING UNIT IN KITCHEN AREA

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. MUST CLEAN COOKING EQUIPMENT, ESP. FRYER INTERIOR CABINET, AND CLEAN DUST AT VENTS AT TOP AREA OF ICE/WATER MACHINE

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. MUST CLEAN FLOORS ALONG WALLS, UNDER EQUIPMENT AND IN ALL CORNERS OF KITCHEN AREA

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. MUST REMOVE CHIPPING PAINT, FROM WALL SURFACE, AND REPAINT WALL, IN KITCHEN AREA, CLEAN CEILING VENT ABOVE 3 COMPARTMENT, AND REPAIR BASEBOARDS AT SERVICE AREA OF CAFETERIA

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. MUST STORE ALL COOKING EQUIPMENT UNDER EXHAUST SYSTEM

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.ALL KITCHEN EQUIPMENTS STOVES,GRILLS,SHELVINGS,CABINETS,COOLERS,COOK PREP LINES,KNIFE RACKS,ICE MACHINES ETC. REQUIRE A DETAIL CLEANING.

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..FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY UNDER HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces..LIGHT BULBS IN HOT HOLDING UNITS ARE NOT SHATTER-PROOFED.

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.ALL KITCHEN EQUIPMENTS STOVES,GRILLS,SHELVINGS,CABINETS,COOLERS,COOK PREP LINES,KNIFE RACKS,ICE MACHINES ETC. REQUIRE A DETAIL CLEANING.

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY UNDER HEAVY EQUIPMENTS REQUIRE A DETAIL CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.LIGHT BULBS IN HOT HOLDING UNITS ARE NOT SHATTER-PROOFED.

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.WATER LEAKING AT BASE OF FAUCET AT EXPOSED HAND SINK KITCHEN,LOW WATER PRESSURE AT 3 COMP SINK ALSO EXPOSED HAND SINK BEHIND COOK LINE IS SLOW DRAINING-BACK FLOW PREVENTION DEVICE FOR ICE MACHINES NOT FOUND.