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MOUNT SINAI HOSPITAL MEDICAL CENTER

2750 W 15TH PL, CHICAGO, IL 60608 · Hospital

Inspection summary

MOUNT SINAI HOSPITAL MEDICAL CENTER has been inspected once by Chicago Department of Public Health, on November 21, 2011. The most recent inspection, on November 21, 2011, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on November 21, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 3 times on November 21, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on November 21, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

1 inspection

  1. Canvass

    5 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND DOUBLE DOOR ICE MACHINE HAS RUST INSIDE WALLS AND ON THE SPLASH TRAY DRIPPING YELLOW WATER ON TO THE ICE WHEN ON DEFROST A SOURCE OF CROSS CONTANIMATION. THE DOORS HAVE MOLD AND LIME ON THEM. MANAGER AND EMPLOYEE REMOVED ALL THE ICE OUT AND CLEANED AND SANITIZED SAME. CRITICAL CITATION ISSUED.7-38-005(A). SEE THE OTHER REPORT#598473 RF-1006
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE WALKIN FREEZER LATCH IN BROKEN. INSTRUCTED TO REPLACE IT SO THE DOOR SHUTS PROPERLY. REPLACE ALL THE GASKETS THAT ARE IN POOR REPAIR THEY ARE TORN AND RIPPED AT THEWALKIN FREEZER AND WALKIN COOLER AND REACHIN COOLERS ECT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN AND SANITIZE ALL THE COOKING EQUIPMENT,OVERS, HOODS AND FILTERS ABOVE HAS GERASE AND FOOD DEBRIS ON THEM IN ALL RPEP AREAS.
    • 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. RESEAL All the floors in the prep areas they are peeling and wearing out and repaint the floors in the food/ dry storage rooms.CLEAN ALL THE FLOORS ON THE DOCK AREA, BOILER ROOM, BASEMENT AND FOOD STORE ROOM HAS DUST AND DIRT ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN ALL THE VENTS IN THE FOOD PREP AREAS HAS DUST BUILDUP ON THEM.

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