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SODEXO AT CCHHS STROGER HOSPITAL

1969 W OGDEN AVE, CHICAGO, IL 60612 · Hospital

Inspection summary

SODEXO AT CCHHS STROGER HOSPITAL has been inspected 10 times by Chicago Department of Public Health since November 14, 2011. The most recent inspection, on April 20, 2017, found no infractions.

5 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on February 26, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 5, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2015. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 11 times across 4 separate inspections, most recently on March 4, 2016. 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 4 times across 4 separate inspections, most recently on March 4, 2016. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK AND STAINED GROOVES LOCATED IN THE FRONT GRILL PREP AREA. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS IN THE REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS (WALK IN COOLERS/FREEZES, STORAGE AREAS, ETC.) AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST ALSO, REGROUT THE FLOOR TILES IN FRONT OF THE 3-COMPARTMENT SINK AND VARIOUS AREAS THROUGH OUT THE PREP AREA. MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES IN THE DISH MACHINE AREA AND IN ALL PREP AREAS. REMOVE FOOD SPLATTER, DIRT/DUST. ALSO, MUST CLEAN THE VENTILATION HOOD IN THE FRONT GRILL AREA- REMOVE ALL THICK GREASE/DIRT BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE 2-COMPARTMENT SINK FAUCET IN THE REAR MEAT PREP AREA. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED SOUPS AT 47.4-48.3F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 360# OF FOOD WORTH APPROXIMATELY $300. CRITICAL VIOLATION 7-38-005A.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED AN INACCURATE THERMOMETER GAUGE FOR THE FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR THE THERMOMETER GAUGE AND MAINTAIN A FINAL RINSE TEMEPRATURE ABVOE 180F. SERIOUS VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MAINTAIN THE FLOOR DRY AROUND THE ICE MACHINE BEHIND THE REGISTER.
  5. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE DISH WASHING / SANITATION AREA FLOORS HAVE DAMAGED AND MISSING TILES, BASEBOARDS AND FLOOR GROUT. CLEAN AND REPAIR THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE SERVING LINE GRILL HOOD IS ENCRUSTED WITH BLACK BUILDUP, CLEAN THE HOOD IN DETAIL AND REMOVE SAID BUILDUP.
  6. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE CAFETERIA SERVING LINE PRE-PACKAGED DELI REFRIGERATOR HAS AN AMBIENT AIR TEMPERATURE OF 48f, THE 4-DOOR DELI PREP COOLER HAS AN AMBIENT AIR TEMPERATURE OF 48.7f AND THE LOWBOY DELI PREP COOLER HAS AN AMBIENT AIR TEMPERATURE OF 50.2f. ALL THREE COOLERS ARE TAGGED HELD FOR INSPECTION UNTIL REPAIRED TO HOLD 40f OR LOWER TEMPERATURES AND REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 12 POUNDS OF POTENTIALLY HAZARDOUS DELI MEATS, SANDWICHES AND YOGURT CUPS WERE FOUND AT 44f TO 49.2f INTERNAL TEMPERATURES. $338.00 WORTH OF PRODUCT WAS VOLUNTARILY DISCARDED. COLD POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40f OR BELOW.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 50 SMALLFLIES WERE FOUND IN THE DISH WASHING / SANITATION AREA AND CAFETERIA LOBBY AREA. REMOVE ALL EVIDENCE OF PEST INFESTATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CUTTING BOARD DRYING TABLE, COOKING AREA UTILITY / STEAM LINES, DISH MACHINE CONVEYOR ENTERANCE AND AIR VENTS ABOVE THE DISHROOM AND TRAYLINE ARE DIRTY. WASH, RINSE AND SANITIZE THESE SURFACES AND MAINTAIN IN SANITARY CONDITION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOOD CHILLER INTERIOR, CAN OPENER, SODA DISPENSER ICE CHUTE, HOT BREAKFAST SERVING LINES WARMING OVENS AND THE INTERIORS OF THE INOPERATIVE REFRIGERATION ARE DIRTY. WASH, RINSE AND SANITIZE THE EQUIPMENT IN DETAIL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE COLD PREP AREA, DISH WASHING / SANITATION AREA, COMBI OVEN AREA, OUTER CAFETERIA ICE MACHINE AREA AND SERVING LINE FLOORS ARE WET AND DIRTY IN THE CORNERS AND BEHIND EQUIPMENT AND TABLE FOOTING. THE DISH WASHING / SANITATION AREA FLOORS HAVE DAMAGED AND MISSING TILES, BASEBOARDS AND FLOOR GROUT. CLEAN AND REPAIR THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILINGS HAVE SMALL FLIES AND FECAL RESIDUE IN THE DISH WASHING / SANITATION AREA AND ABOVE THE CAFETERIA CUSTOMER TRAY LINE AREAS. CLEAN AND RESEAL THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE SERVING LINE GRILL HOOD IS ENCRUSTED WITH BLACK BUILDUP, CLEAN THE HOOD IN DETAIL AND REMOVE SAID BUILDUP.
  7. Consultation

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • APPROXIMATELY 15 CONTAINERS OF PRE PACKAGED HUMMUS WERE FOUND ON THE TOP SEHELF OF THE CAFETERIA DISPLAY COOLER AT 50.1 f, THE BOTTOM OF THE UNIT HOLDS 40 f TEMPERATURES, 4 POUNDS OF PRODUCT VALUED AT $ 29.00 WORTH OF PRODUCT WAS DISCARDED AT THIS TIME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 40 LIVE SMALL FLIES WERE OBSERVED IN THE DISH ROOM AND OVER 8 LIVE COCKROACHES WERE FOUND IN THE DISH MACHINE SUPPORTS, PIPE INSULATION AND CONTROL PANEL. REMOVE ALL EVIDENCE OF ALL PEST ACTIVITY AND HARBORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FAN SHIELDS ARE DIRTY IN THE MAIN COOLER; WASH, RINSE AND SANITIZE THE SHIELDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILINGS ABOVE THE DISH ROOM AND GARBAGE GONDOLAS ARE FULL OF THE SMALLFLY FECES, REMOVE ALL EVIDENCE OF FECAL MATTER AND SANITIZE.
  10. License

    0 infractions

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