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ALL AMERICAN NURSING HOME

5448 N BROADWAY, CHICAGO, IL 60640 · Long Term Care

9 inspections

  1. Suspected Food Poisoning Re-inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS AND CORNERS IN PREP AREA
  2. Suspected Food Poisoning

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 20 MICE DROPPINGS ON FLOOR IN PREP AREA ALONG WALLS/CORNERS UNDER EQUIPMENT ALSO OBSERVED EXIT DOOR LEADING TO OUTSIDE PATIO NOT RODENT PROOF, 1/2 INCH GAP AT BOTTOM OF DOOR. MUST REMOVE ALL MICE DROPPINGS AND RODENT PROOF DOOR BY DATE OF REINSPECTION (02/27/13). SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS AND CORNERS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE ALL DAMAGED LIGHT BULBS (X3) ABOVE PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • COAT ROOM CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN AND MAINTAIN FLOOR.
  3. Suspected Food Poisoning

    5 infractions

    • 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. STAND UP REACH IN PREP COOLER DOOR GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBAORDS AND FOOD/DUST BUILD UP ON SHELVES IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS IN PREP/DISHWASH AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALL UNDER DISHWASH DRAIN BOARDS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 3-COMPARTMENT SINK PIPE LEAKING BY LEFT SIDE COMPARTMENT(3-COMPARTMENT SINK ALONG EAST WALL). MUST REPAIR AND MAINTAIN SINK.
  4. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL CLEAN POTS ,PANS,CUPS IN STORAGE.
    • 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.//MUST REPLACE RUSTY DRY STORAGE SHELVES, COOLERS,TOP OF GREASE TRAY UNDER DISHWASHING MACHINE IN KITCHEN AREA OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS,DRY STORAGE,INSIDE ICE MACHINE, SOME EQUIPMENT (MEAT SLICER) NEED DETAIL CLEANING.
    • 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.//FLOORS UNDER AROUND STOCK EQUIPMENT NEED CLEANING,MUST REMOVE ALL MILK CRATS OFF FLOOR USED FOR STORAGE OF FOOD ITEMS IN WALK IN FREEZER EXT..
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST CLEAN LIGHT SHIELD OVER FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE CLUTTER OUT OF STORAGE ROOM IN FRONT OF WALK IN FREEZER.
  5. Consultation

    5 infractions

    • 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. REPLACE ANY BROKEN LIGHT SHIELDS IN THE RESTROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE LIGHT SHIELDS IN THE RESTROOMS, ESPECIALLY THE 3RD FLOOR WOMEN'S RESTROOM.
    • 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. REPAIR THE FLOOR IN THE 3RD FLOOR MEN'S RESTROOM THAT IS CAUSING ONE OF THE TWO STALLS TO BE OUT OF ORDER. MAINTAIN THE FLOOR DRY IN THE BASEMENT STORAGE AREA AND UNDER THE DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER AND AROUND THE DISHMACHINE. REMOVE THE SPIDERWEBS ON THE CEILING OF THE MEN'S 2ND FLOOR RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING STEAM LINE IN THE BASEMENT CRAWLSPACE AND THE LEAKS UNDER THE MEAT 3 COMPARTMENT SINK.
  6. Canvass Re-Inspection

    5 infractions

    • 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. REPLACE ANY BROKEN LIGHT SHIELDS IN THE RESTROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE LIGHT SHIELDS IN THE RESTROOMS, ESPECIALLY THE 3RD FLOOR WOMEN'S RESTROOM.
    • 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. REPAIR THE FLOOR IN THE 3RD FLOOR MEN'S RESTROOM THAT IS CAUSING ONE OF THE TWO STALLS TO BE OUT OF ORDER. MAINTAIN THE FLOOR DRY IN THE BASEMENT STORAGE AREA AND UNDER THE DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER AND AROUND THE DISHMACHINE. REMOVE THE SPIDERWEBS ON THE CEILING OF THE MEN'S 2ND FLOOR RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING STEAM LINE IN THE BASEMENT CRAWLSPACE AND THE LEAKS UNDER THE MEAT 3 COMPARTMENT SINK.
  7. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER OVERFLOWING FROM THE TOP OF THE GREASE TRAP ONTO THE FLOOR OF THE PREP AREA WHEN THE MEAT 3 COMPARMTENT SINK WAS FILLED WITH WATER AND DRAINED. PREMISES HAS AN ADDITIONAL 3 COMPARTMENT SINK AND A LOW TEMPERATURE DISHMACHINE TO WASH DISHES. THE MEAT 3 COMPARTMENT SINK WAS TAGGED HELD FOR INSPECTION. FAX A REINSPECTION LETTER TO (312) 746-4240 WHEN SINK IS REPAIRED. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE COCKROACHES CRAWLING ON THE FLOOR OF THE BASEMENT STORAGE ROOM. APPROXIMATELY 10 LIVE COCKROACHES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. ALSO MUST CLEAN UP DEAD COCKROACHES ON THE FLOOR. SERIOUS VIOLATION 7-38-020.
    • 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. OBSERVED GREASE AND FOOD DEBRIS ON THE OUTSIDE OF THE GREASE TRAP THAT IS UNDER THE DAIRY 3 COMPARTMENT SINK. MUST CLEAN AND REPAINT THE GREASE TRAP. REPLACE ANY BROKEN LIGHT SHIELDS IN THE RESTROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE LIGHT SHIELDS IN THE RESTROOMS, ESPECIALLY THE 3RD FLOOR WOMEN'S RESTROOM.
    • 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. DETAIL CLEAN THE GRIME ON THE FLOOR UNDER THE DISHMACHINE AND THE DISH SCRAPING AREA. REPAIR THE FLOOR IN THE 3RD FLOOR MEN'S RESTROOM THAT IS CAUSING ONE OF THE TWO STALLS TO BE OUT OF ORDER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA AND DRY STORAGE ROOM CLOSET NEXT TO THE PREP AREA. REMOVE THE SPIDERWEBS ON THE CEILING OF THE MEN'S 2ND FLOOR RESTROOM.
  8. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. HAVE INTERIOR OF ICE MACHINE DETAIL CLEANED INCLUDING ICE SHOOT.
    • 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. WATER ON FLOOR NEXT TO CLOTHES WASHING MACHINE 1ST FLOOR. DETERMINE SOURCE, REPAIR AND MAINTAIN DRY FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS IN KITCHEN TO REMOVE DEBRIS AS NEEDED. FRONT DOORS NOT ALIGNED. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. DAMAGED LIGHT SHIELDS ABOVE 3 COMPARTMENT SINK IN KITCHEN AND DIRTY LIGHT SHIELDS IN WOMAN'S WASHROOM ON 3RD FLOOR. MUST REPLACE KITCHEN LIGHT SHIELDS AND CLEAN SHIELDS THROUGHOUT AS NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAK FROM FAUCET OF 1 COMPARTMENT SINK. REPAIR LEAK FROM CEILING NEXT TO HOT WATER TANK IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ACCUMULATED CLUTTER IN BASEMENT. NOTED 2 DEAD ROACHES IN AREA. MUST REMOVE ALL CLUTTER, STORE REMAINING ITEMS AT LEAST 6" OFF FLOOR TO PREVENT PEST HARBORAGE.
  9. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized. DEPOSITS/CORROSION ON INTERIOR OF ICE MACHINE SHOOT. MUST DETAIL CLEAN SHOOT AND ENTIRE INTERIOR OF ICE MACHINE.
    • 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. WATER ON FLOOR AROUND 1ST FLOOR CLOTHES WASHING MACHINE. MUST DETERMINE SOURCE, REPAIR AND MAINTAIN DRY FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALL IN KITCHEN. FRONT DOORS MISALIGNED. MUST REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. DAMAGED LIGHT SHIELDS ABOVE 3 COMPARTMENT SINK NEXT TO 1 COMPARTMENT SINK AND DIRTY LIGHT SHIELDS IN WOMEN'S WASHROOM ON 3RD FLOOR. MUST REPLACE LIGHT SHIELDS AND CLEAN LIGHT SHIELDS AS NOTED AND THROUGHOUT PREMISES A S NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAK FROM FAUCET IN 1 COMPARTMENT SINK IN KITCHEN. REPAIR LEAK FROM CEILING NEXT TO HOT WATER TANK IN BASEMENT AND MAINTAIN A DRY FLOOR THROUGHOUT TO CONTROL PESTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ACCUMULATED CLUTTER IN BASEMENT. NOTED 2 DEAD ROACHES. NO OTHER PEST ACTIVITY OBSERVED. MUST REMOVE ALL CLUTTER, CLEAN ORGANIZE BASEMENT AND STORE REMAINING ITEMS AT LEAST 6 " OFF FLOOR TO PREVENT PEST HARBORAGE.