Louis A. Weiss Memorial Hospital

February 21, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings0

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Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 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
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: 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
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: 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.
code 36
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: 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.
code 39
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: 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. • 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.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: 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
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED DARK GROOVES ON CUTTING BOARDS ON MAIN COOKING PREP LINE. MUST REMOVE DARK GROOVES AND MAINTAIN CUTTING BOARDS. • OBSERVED FRYERS UNCLEAN ON INTERIOR. MUST DEGREASE AND MAINTIN FRYERS.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: 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.
code 51

What changed since the previous inspection?

Compared with Out of business on May 10, 2017: 8 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.