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HOLY CROSS HOSPITAL

2701 W 68TH ST, CHICAGO, IL 60629 · Hospital

Inspection summary

HOLY CROSS HOSPITAL has been inspected 2 times by Chicago Department of Public Health since December 21, 2011. The most recent inspection, on August 1, 2012, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times on December 21, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on August 1, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 1, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.NEED TO CLEAN FLOOR DRAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN CEILING AND WALLS IN WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN LIGHT SHIELDS OVER HOOD, AND IN DISHROOM.
  2. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED 2 COOLERS IN USE UNABLE TO MAINTAIN PROPER TEMPERATURES AT THIS TIME. INTERNAL TEMPERATURES OF 49F AND 50F. UNITS TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL ABLE TO MAINTAIN PRODUCT TEMPERATURES OF 40F OR BELOW AT ALL TIMES AND BE REINSPECTED BY HEALTH DEPT PRIOR TO USING. CITATION ISSUED 7-38-005A CRITICAL. MAINTAINENCE REPAIRED UNITS BY END OF INSPECTION AND ARE AT PROPER AIR TEMPERATURES OF 38.1F AND 39.9F. HELD FOR INSPECTION TAG HAS BEEN REMOVED AND ABLE TO RESUME USING UNITS.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER SERVICE/STORAGE TEMPERATURES RANGING FROM 47.9-50.9F IN COOLERS: CONTAINERS OF COOKED MEATBALLS, COOKED RICE, DICED HAM, AND PATIENT PUREED MEALS (COOKED VEGETABLES, WHIPPED POTATOES). NO TEMPERATURE LOGS IN PLACE FOR ITEMS. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED BY MGR. INSTD TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL. APPROX 20LBS $100 VALUE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY WIRE RACKS IN MILK COOLER. REPLACE SAME. EXTERIOR OF BOTH DISHMACHINES AND FAUCET HANDLES OF PREP SINKS WITH LIME BUILD-UP. DELIME SAME. GASKETS OF REACH-IN COOLERS IN POOR REPAIR, NOT TIGHT-FITTING. INSTD TO REPAIR SAME.

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