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WEISS MEMORIAL HOSPITAL

4646 N MARINE DR, CHICAGO, IL 60640 · Hospital

Inspection summary

WEISS MEMORIAL HOSPITAL has been inspected 4 times by Chicago Department of Public Health since February 10, 2017. The most recent inspection, on February 21, 2019, found no infractions.

2 of 4 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.

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 once on May 10, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 5 times across 2 separate inspections, most recently on May 10, 2018. 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 2 times across 2 separate inspections, most recently on May 10, 2018. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED IMPROPER INTERNAL TEMPERATURES FOR THE FOLLOWING POTENTIALLY HAZARDOUS FOODS: MACARONI (51.3F), BOILED EGGS (45.9F), FRUIT SALAD (44.6F), MILK (44.6F), YOGURT (43.9F), AND TURKEY SANDWICHES (44.8F) AT APPROXIMATELY 96 LBS VALUED AT $50. FOOD MANAGER VOLUNTARILY DISCARDED AND DENATURED THE ITEMS. INSTRUCTED TO MAINTAIN CORRECT TEMPERATURES AT ALL TIMES. CRITICAL VIOLATION #7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE THE REACH IN COOLER. INSTRUCTED FOOD MANAGER TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE AND MAINTAIN AT ALL TIMES....NOTED MISSING OR IMPROPER LIDS USED TO COVER HOT HOLDING FOOD ITEMS AT THE HOT HOLDING UNIT BY THE STOVE. INSTRUCTED TO PROVIDE APPROPRIATE LIDS FOR THE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DEBRIS AND DIRT ON THE FLOORS LOCATED UNDER THE SODA DISPENSER. INSTRUCTED FOOD MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED ONE OF 3 TOILETS INSIDE THE WOMEN'S BATHROOM IN POOR REPAIRS (NOT PROPERLY FLUSHING). INSTRUCTED TO REPAIR AND MAINTAIN.
  3. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WASTE LINE CONNECTION FROM ICE MACHINE DRAINS ON FLOOR. MUST DRAIN DIRECTLY INTO A FLOOR DRAIN. BROKEN RUBBER GASKET AT INTERIOR OF TWO DOOR REACH-IN COOLER(EAST WALL)ACROSS FROM TRAY LINE IN THE KITCHEN,INSTRUCTED TO REPAIR/REPLACE SAID RUBBER GASKET
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BEGINNING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE IN THE KITCHEN,NEED TO CLEAN ,SANITIZE AND MAINTAIN. GREASE BUILD-UP INSIDE DEEP FRYER,ALSO EXTERIOR OF COOKING EQUIPMENTS.NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE UNDER THE COOKING EQUIPMENT,CLEAN AND MAINTAIN. DEBRIS ON FLOOR UNDER THREE COMPARTMENT SINK,ALONG BASEBOARD WALL AND CORNER,REMOVE ITEMS UNDER THE DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DEBRIS AND DUST ON WALL AT WEST SIDE OF THE THREE COMPARTMENT SINK BY THE PIPES HAS UNEVEN,POROUS SURFACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN TILES AT BOTTOM OF THE LEGS OF COOKING EQUIPMENT ACROSS TRAY LINE,NEED TO REPLACE/REPAIR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
  4. License

    0 infractions

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