TrustPlace Public Health & Safety Portal

Last Updated on December 2, 2021

Rush Hospital Cafeteria

1 E 1st St
Chicago IL, 60654

Last Updated on December 2, 2021

Property Information

Thank you for taking a look at our safety page. Feel free to look through the steps we are taking to make your community a safer, healthier environment.

Please use general caution when interacting with people and keep your mask on at all times when you are not eating. Your cooperation is appreciated.  

Compliance Tracker

Last 30 days

On Time Completed Procedures Reported

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Tasks Completed

Property Plan Information

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Checklist Items

Health and Safety Compliance
Plan & Status Report

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Rush Hospital Cafeteria

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General CAPA Checklist Event 0

    Daily Operations

    Rush Manager Daily Opening Checklist - Cafeteria Setup Daily 8

    • Upon arrival, go to the office and unlock it
    • Make sure all doors are down and closed. Turn on the u201cfill/heatu201d button and let it run for about 20-30 minutes. Go back in and press the u201crunu201d cycle button.
    • In the red binder in the wall, pull a heat stick from the clear envelope. Follow the directions and test the heat level of the dish machine. Fill out the form in the binder and attach the heat stick to the form.
    • Test chemical sanitizer being dispensed and log in the red binder. Put sanitizer in a red bucket. Using the test strips make sure it is in the proper range. Fill out the log in the red binder. If not the right range alert everyone and let Erica know to email the Ecolab rep.
    • Look in SP to see what two restaurants will be visiting that day and what stations. Get the large paper menus for the two guest restaurants (in the top drawer of the first filing cabinet in the office) and put them up on the front entrance wall. Take out the ones from yesterday and return them to the filing cabinet.
    • Fill out temp logs for the visiting restaurants and one for Potbelly and one for Beatrix. Drop logs/checklists at each station.
    • There is a master set of keys in the office that has a gate key. The same key is used for both gates. The front entrance gate is a padlock. Unlock and roll the gate into the wall. POS gate opens using a keyhole on the side wall. Looking at the gate with the POS stations behind you, the keyhole will be on the wall to your right and ahead of you.
    • Are there any orders you will need to help deliver? If so just be ready for the call at the proper time.

    Rush Manager Daily Opening Checklist - Technology Setup Daily 7

    • Grab the POS systems in the blue bank bags from the safe as well as the Bluetooth speaker.
    • POS Count Sheets are located on the desk on the top shelf of the black organizer
    • On each blue bank bag containing a POS System, there is a number. Each number corresponds with a POS Station
    • With the IPad at the appropriate station, unlock using the code 111111. Open the Square app. Use the Code 1985 to enter. In the bottom right corner click on the Charge $0.00 and click to confirm. This opens the cash drawer. Put the money in the bank in order and then count the bank, recording the amounts on one of the POS count sheets. (Note, it should come to $300 even, but if not just record exactly what it is).
    • Place the Bluetooth speaker on top of the first of the two short Coca-Cola Coolers. Turn on the speaker. The speaker should automatically connect to the iPad at POS station 1.
    • At POS station 1, open the Spotify app and choose a music station. Set volume at a good level for breakfast (donu2019t be afraid to put it up, people like the energy).
    • In both a kitchen iPad and a POS iPad, remove yesterdayu2019s guest restaurant and add todayu2019s restaurants. Press and hold the square for one of the guest restaurants until the edit screen comes up. u201cXu201d out yesterday restaurants. In a square press u201c+u201d and search the name of the first restaurant visiting. Add it and repeat for the second restaurant.

    Rush Manager Daily Opening Checklist - Side Work Daily 5

    • Run register until cashier #1 gets there and is settled in. Be sure to try to stay within the eyesight of the grill/smoothie stations and people coming in. Feel free to get some work done if needed between transactions.
    • Stock beverage coolers
    • Make sure the cashier stocks snacks, POS stations, etc. Basically, completes their checklist for the shift.
    • Disinfect POS stations and high touch point areas u2013 this is something the cashier should do once he/she is in as well
    • Disinfect tables as people use them and get up u2013 this is something the cashier should do once he/she is in as well

    Rush Manager Daily Closing Checklist Daily 11

    • Lock up the POS electronics in the safe located in the office
    • Par the banks down to $300 each and prepare the deposit bag. Input the deposit into Davis website. Input deposit amount, bag # and square cash amount in Accounting OneDrive file
    • Lock Office Door
    • Make sure to call the freight elevators up and leave the doors open. The loading dock door is not locked so this ensures that nobody can come in the loading dock and call the elevators and gain access to our space.
    • BOH light switch by the doors leading to the cafe
    • Cashier gate down all the way and secure
    • Make sure the music is off and the speaker is charging in the office
    • Front gate closed and locked
    • The lights are turned off and the curtains are left up so that the product doesn't freeze.
    • Light switch located just outside the door to the dish room is turned off. The two other light switches on the wall that control the main lights in the cafe are turned off.
    • Door just past the dish room on your left walking towards the cashier is the door you will walk out of u2013 you need to lock that on your way out.

    Onboarding & Training

    Training Modules Week 1 - Bloodborne Pathogens Event 1

    • Bloodborne Pathogens

    Training Modules Week 2 - Hazard Communication Event 1

    • Hazard communciation

    Training Modules Week 3 - Lockout Tagout Event 1

    • Training Modules Week 2 - Hazard Communication

    Training Modules Week 4 - Personal Protective Equipment Event 1

    • Training Modules Week 4 - Personal Protective Equipment

    Training Modules Week 5 - Emergency Response/Drills Event 1

    • Training Modules Week 5 - Emergency Response/Drills

    Training Modules Week 6 - Food Allergy Program Event 1

    • Training Modules Week 6 - Food Allergy Program

    Training Modules Week 7 - Proper Lifting Event 1

    • Training Modules Week 7 - Proper Lifting

    Training Modules Week 8 - Proper Use of Knives/Preventing Cuts Event 1

    • Training Modules Week 8 - Proper Use of Knives/Preventing Cuts

    Training Modules Week 9 - Slip & Fall Prevention Event 1

    • Training Modules Week 9 - Slip & Fall Prevention

    Training Modules Week 10 - Burn Prevention Event 1

    • Training Modules Week 10 - Burn Prevention

    Training Modules Week 11 - Personal Hygiene & Sanitation Practices Event 1

    • Training Modules Week 11 - Personal Hygiene & Sanitation Practices

    Audits & Inspections

    Monthly Inspection - Verify Documentation Monthly 7

    • Ensure Cooler/Freezer Logs Posted and Up-to-date
    • Ensure Food Service Manager Licenses and Food Handlers are on file and current
    • Ensure the location has the Employee Health Policy/Vomit Diarrhea Policy onsite.
    • Vomit and Diarrhea Spill Kit
    • Pest Control Binder Up to Date with Current Inspection
    • MSDS sheets are visible/accessible
    • The first-aid kit is complete, accessible, & labeled

    Monthly Inspection - Fire Safety Check Monthly 6

    • Doorway, corridors, stairwells are clear of obstructions
    • Circuit boxes are clear of obstructions
    • Fire doors are clear of obstructions
    • Fire extinguishers are easily accessed with current inspection date and seal
    • Fire escape routes posted
    • Exit signs are visible and lighted

    Monthly Inspection - Receiving Area Monthly 6

    • No pallets, boxes on the floor
    • Floor is clean and free of build up
    • Garbage Gondolas left cleaned
    • Dumpster area left clean
    • Grease Tank Area Clean
    • Freight elevator, floor clean

    Monthly Inspection - BOH/Prep Area Monthly 16

    • Cooler/Freezer Logs Posted and Up to Date
    • Floors clean, clear of clutter, no loose tile, no corner build-up, clean floor drains and covers
    • No stock/boxes on the floor
    • Ceilings, tops of coolers, and equipment clear of dust and debris
    • Towels are stored properly in a red sanitizer bucket with clean sanitizer solution
    • Tables clean, shelves, legs, and underneath counter lips cleaned
    • Inside of drawers clean, no debris
    • Prep sinks clean
    • Ice machine is clean including gasket
    • Ice scoop stored properly
    • Hand sinks are properly accessible, stocked, used for hand-washing only
    • Employees are wearing gloves, hair restraints and following proper hand hygiene
    • Wet floor signs are present and used if necessary
    • Trash containers covered/clean
    • Pest Control Program is effective
    • No personal items are stored in the area

    Monthly Inspection - Coolers BOH Monthly 9

    • Cooler/Freezer Logs Posted and Up to Date
    • Door thresholds flush with floor in good repair
    • Cooler doors and door handles (outside and inside) are clean
    • Gaskets are clean and in good repair
    • Cooler Speed Racks are clean and clear of debris
    • Cooler floor/walls are cleaned and clear of debris
    • Proper Storage of foods, no cross contamination
    • All items properly rotated, wrapped, dated, timed, and labeled
    • Hanging Thermometers Visible, temperatures in range

    Monthly Inspection - Check Storage Room Monthly 5

    • No stock, boxes on the floor
    • All items 18u201d from bottom of sprinkler heads and 6u201d off the floor
    • Rotation of product, no out of date items
    • Floors clean, clear of clutter, no loose tile, corner build-up, drains clean & covers
    • No dust/debris on shelving or on legs, lips & ledges

    Monthly Inspection - Service Line/Area Maintenance Monthly 10

    • Cooler/Freezer Logs Posted and Up to Date
    • Coffee station is cleaned and organized
    • Displays are clean and sanitary, dust free
    • Pest Control Program is effective
    • Refrigerated display case clean and temping
    • Food Warmers clean inside and out
    • Hand sinks are properly accessible, stocked, used for handwashing only
    • Cold Beverage station clean and organized
    • Gas cylinders are secured appropriately
    • No personal items are stored in the area

    Monthly Inspection - Coolers Service Line Check Monthly 9

    • Cooler/Freezer Logs Posted and Up to Date
    • Cooler doors and door handles (outside and inside) are clean
    • Gaskets are clean and in good repair
    • Cooler Speed Racks are clean and clear of debris
    • Cooler floors/walls are cleaned and clear of debris
    • Proper Storage of foods, no cross contamination
    • All items properly rotated, wrapped, dated, timed, and labeled
    • Hanging Thermometers Visible, temperatures in range
    • Door thresholds flush with floor in good repair

    Monthly Inspection - Pop-up Check Monthly 17

    • Cooler/Freezer Logs Posted and Up to Date
    • Employees are wearing gloves, hair restraints and following proper hand hygiene
    • No personal items are stored in the area
    • Ready to eat food handled with glove or utensil
    • Floors clean, clear of clutter, no loose tile, no corner build up, clean floor drains and covers
    • Wet floor signs used if necessary
    • Trash containers covered/clean
    • No stock/boxes on the floor
    • Pest Control Program is effective
    • Steam Wells cleaned and working properly
    • Glass Sneeze guards clean, tray rails, printers, front of the station
    • Food temperatures are logged with corrective action documented for non-compliance
    • Food displayed safely, temperature, wrapped or covered
    • Towels are stored properly in a red sanitizer bucket with clean sanitizer solution
    • Utensils stored properly during service
    • Tops of counters, legs, and underneath counter lips cleaned
    • Hand sinks are properly accessible, stocked, used for handwashing only

    Monthly Inspection - Grill Station Check Monthly 21

    • Cooler/Freezer Logs Posted and Up to Date
    • Employees are wearing gloves, hair restraints and following proper hand hygiene
    • No personal items are stored in the area
    • Ready to eat food handled with glove or utensil
    • All items properly rotated, wrapped, dated, timed, and labeled
    • Equipment is left clean when not in use
    • Exhaust System Clean and Back Splash, Grill Area
    • Floors clean, clear of clutter, no loose tile, no corner build up, clean floor drains and covers
    • Wet floor signs used if necessary (if floor is not wet score 1)
    • Trash containers covered/clean
    • No stock/boxes on the floor
    • Pest Control Program is effective
    • Inside of drawers, cabinets clean, no debris
    • Tops of counters, legs, and underneath counter lips cleaned
    • Steam Wells cleaned and working properly
    • Under counter refrigeration cleaned and working properly
    • Glass Sneeze guards clean, tray rails, printers, front of station
    • Food displayed safely, temperature, wrapped or covered
    • Towels are stored properly in a red sanitizer bucket with clean sanitizer solution
    • Utensils stored properly during service
    • Hand sinks are properly accessible, stocked, used for handwashing only

    Monthly Inspection - Deli Station Check Monthly 21

    • Cooler/Freezer Logs Posted and Up to Date
    • Employees are wearing gloves, hair restraints and following proper hand hygiene
    • No personal items are stored in the area
    • Ready to eat food handled with glove or utensil
    • All items properly rotated, wrapped, dated, timed, and labeled
    • Proper storage of perishable foods
    • Proper use of cutting boards and knives
    • Equipment is left clean when not in use
    • Floors clean, clear of clutter, no loose tile, no corner build up, clean floor drains and covers
    • Wet floor signs used if necessary
    • Trash containers covered/clean
    • No stock/boxes on the floor
    • Pest Control Program is effective
    • Inside of drawers, cabinets clean, no debris
    • Tops of counters, legs, and underneath counter lips cleaned
    • Steam Wells cleaned and working properly
    • Under counter refrigeration cleaned and working properly
    • Glass Sneeze guards clean, tray rails, printers, front of station
    • Food displayed safely, temperature, wrapped or covered
    • Towels are stored properly in a red sanitizer bucket with clean sanitizer solution
    • Utensils stored properly during service

    Monthly Inspection - Salad Bar Station Check Monthly 16

    • Cooler/Freezer Logs Posted and Up to Date
    • Employees are wearing gloves, hair restraints and following proper hand hygiene
    • No personal items are stored in the area
    • Ready to eat food handled with glove or utensil
    • Floors clean, clear of clutter, no loose tile, no corner build up, clean floor drains and covers
    • Wet floor signs used if necessary
    • Trash containers covered/clean
    • No stock/boxes on the floor
    • Pest Control Program is effective
    • Tops of counters, legs, and underneath counter lips cleaned
    • Salad bar cleaned and working properly
    • Glass Sneeze guards clean, tray rails, printers, front of station
    • Food temperatures are logged with corrective action documented for non-compliance
    • Food displayed safely, temperature, wrapped or covered
    • Towels are stored properly in a red sanitizer bucket with clean sanitizer solution
    • Prep Tables clean, Cart, shelves, legs, and underneath counter lips cleaned

    Monthly Inspection - Check salad bar coolers Monthly 8

    • Cooler/Freezer Logs Posted and Up to Date
    • Refrigeration Doors and door handles (outside and inside) are clean
    • Refrigerator Gaskets are clean and in good repair
    • Speed Racks are clean and clear of debris
    • Cooler Floors/Walls are cleaned and clear of debris
    • All items properly rotated, wrapped, dated, timed, and labeled
    • Hanging Thermometers Visible, temperatures in range
    • Grab & Go Refrigerated display cases clean

    Monthly Inspection - Check Dish Room Monthly 15

    • Hand sinks are properly accessible, stocked, used for handwashing only
    • Mop Sink Cleaned
    • Proper Storage of Mops/Brooms hanging
    • Employees are wearing gloves and following proper hand hygiene
    • Dish machine cleaned, inside and outside, no dirt or lime build up
    • Scrape Table Clean, Trough drained and cleaned when not in use
    • Dish Machine Temperature log up to date
    • Utensils/Food Pans stored properly
    • Floors Clean and under machine
    • Floor Drains free of debris
    • No storage on the floor
    • Garbage Cans Clean
    • Wet floor signs used if necessary
    • Pest Control Program is effective
    • No personal items are stored in the area

    Monthly Inspection - Inspect the Cashier Stands Monthly 5

    • Stations are clean, dusted, organized with no personal items
    • POS terminals are clean
    • Displays are clean and sanitary, dust free
    • Garbage cans are clean
    • No personal items are stored in the area

    Monthly Inspection - Inspect the Condiment station Monthly 5

    • Counters are clean and sanitary
    • Silverware dispensers are stocked and cleaned
    • Condiment counter/wall behind are clean and organized
    • Garbage cans/lids are cleaned
    • Microwaves are cleaned and sanitized

    Monthly Inspection - Inspect Dining Room Monthly 6

    • Counters are clean and sanitary
    • Tables and Chairs Cleaned
    • Windows are clean and free of tape
    • Floors clean
    • Garbage cans/lids are cleaned
    • Seating area is clean and organized

    Manager Site Visit - Walk the Customer Side Event 6

    • Hand Sanitizer at entrance and exit
    • No expired Product
    • All items are faced like a grocery store and stocked
    • All counters, glass, and floors are clean
    • Covid Signage Posted
    • Plexi at Cashiers/Checkout

    Manager Site Visit - Handwashing station Event 6

    • Labeled Soap
    • Labeled paper towel
    • Labeled Garbage Can
    • Label Handwashing Procedure
    • No food debris
    • Unobstructed Access

    Manager Site Visit - Sanitation Event 11

    • Every Station has a Sani bucket with towel submerged
    • Test strip a sani bucket (1 of 2)
    • Test strip a sani bucket (2 of 2)
    • Observe employees properly washing hands (1 of 2)
    • Observe employees properly washing hands (2 of 2)
    • Observe Gloves when handling ready to eat foods (1 of 2)
    • Observe Gloves when handling ready to eat foods (2 of 2)
    • Observe Washing hands between glove change (1 of 2)
    • Observe Washing hands between glove change (2 of 2)
    • Peroxide Cleaner and Sanitizer buckets visible and in use (1 of 2)
    • Peroxide Cleaner and Sanitizer buckets visible and in use (2 of 2)

    Manager Site Visit - Uniform Inspection Event 5

    • Check that employee uniforms are clean
    • Check employees are wearing proper shoes
    • Employees are wearing hair restraints
    • Employees are wearing masks
    • No jewelry is being worn by employees

    Manager Site Visit - Inspect Dry Storage Event 3

    • Nothing is on the floor
    • Everything is in its place
    • restaurant partner storage labeled and organized

    Manager Site Visit - Inspect the coolers/freezers Event 7

    • Temp Logs are Posted and filled out
    • Hanging/Stick Thermometers are present and reading correctly
    • Doors, handles, Seals are clean and in working order
    • All not immediately recognizable product is labeled and dated
    • Ready to eat food has a use by date
    • No food stored directly on the floor (or on milk crates)
    • Restaurant Partner Coolers/Freezers Labeled clean neat organized, not overfilled

    Manager Site Visit - Dining Area inspection Event 7

    • Condiment/Trash Stations are clean and stocked
    • Tables clean and free of debris
    • Floors clean and free of debris
    • Doors clean and free of debris
    • Windows clean and free of debris
    • Seating Properly socially distanced
    • Peroxide Cleaner and Sanitizer buckets visible and in use

    Machine Warewashing High Temp Monitoring Form: Prior to Lunch Daily 2

    • Wash Temp Between 150u00b0F -160u00b0F
    • Final Rinse Temp 180u00b0F - 194u00b0F

    Chemical Dish Machine Monitoring Log: Before Lunch Daily 0

      Note: This information is self-reported and managed solely by the Property.