TrustPlace Public Health & Safety Portal

Last Updated on January 23, 2021

Rush Hospital Cafeteria

1 E 1st St
Chicago IL, 60654

Last Updated on January 23, 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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Procedures
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Checklist Items

Health and Safety Compliance
Plan & Status Report

For
Rush Hospital Cafeteria

Hygiene, Cleaning & Disinfecting

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)

Workplace

Verify Documentation Event 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

Fire Safety Check Event 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

Receiving Area Event 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

BOH/Prep Area Event 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

Coolers BOH Event 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

Check Storage Room Event 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

Service Line/Area Maintenance Event 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

Coolers Service Line Check Event 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

Pop-up Check Event 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

Grill Station Check Event 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

Deli Station Check Event 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

Salad Bar Station Check Event 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

Check salad bar coolers Event 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

Check Dish Room Event 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

Inspect the Cashier Stands Event 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

Inspect the Condiment station Event 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

Inspect Dining Room Event 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

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

Handwashing station Event 6

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

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

Inspect Dry Storage Event 3

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

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

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