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AMAZING GRACE SENIOR LIVING

7432 W TALCOTT AVE, CHICAGO, IL 60631 · Long Term Care

Inspection summary

AMAZING GRACE SENIOR LIVING has been inspected 6 times by Chicago Department of Public Health since May 4, 2021. The most recent inspection, on April 3, 2025, found no infractions.

1 of 6 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 6 times across 3 separate inspections, most recently on June 7, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 4 times on May 4, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times on May 4, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 12 times across 4 separate inspections, most recently on June 7, 2024. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 7 times across 3 separate inspections, most recently on July 28, 2022. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN TOILET PAPER HOLDER IN STAFF RESTROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVY BUILD UP OF ICE ON INTERIOR OF WALK-IN FREEZER. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON CEILING AND VENTS THROUGHOUT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 1 BURNT OUT LIGHTBULB IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  3. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON PREP AREA AND DISHWASH AREA SHELVES. MUST CLEAN SHELVES AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • EMPLOYEES WASHROOM HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH SINK PIPE MUST DRAIN QUICKLY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ONE BURNED OUT CEILING LIGHT BULB ABOVE PREP AREA. MUST REPLACE WITH WORKING CEILING LIGHT BULB.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ONE PREP AREA CEILING LIGHT BULB COVER CRACKED. MUST REPLACE DAMAGED CEILING LIGHT BULB COVER.
  4. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING (PREPARING AND SERVING) TCS FOODS (MEAT, SOUP, SALADS, CHICKEN ETC) PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING CONDITION UNDER BOOSTER FOR HIGH TEMPERAURE DISH MACHINE. REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GRILL AND OTHER EQUIPMENT UNECESSARY TO BUSSINESS NEED TO BE REMOVED FROM DRY STORAGE ROOM. ALL REAINING ITEMS NEED TO BE STORED OFF FLOOR AND AWAY FROM WALLS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 6/4/21 VIOLATION #57 NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE FOOD HANDLERS TRAINING CERIFICATE FOR EACH EMPLOYEE HANDLING FOOD. PRIORITY FOUNDATION 7-42-090
  5. License Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 INSTRUCTED TO PROVIDE FOOD HANDLERS TRAINING CERIFICATE FOR EACH EMPLOYEE HANDLING FOOD.
  6. License

    21 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING (PREPARING AND SERVING) TCS FOODS (MEAT, SOUP, SALADS, CHICKEN ETC) PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL (2) HANDSINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE ADJACENT AND ACCESSIBLE TO MAIN PREP/3 COMPARTMENT SINK AREA AND IN REAR PREP AREA (BY WALK-IN COOLER/FREEZER) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING CLEANSER (HANDSOAP) AND HAND DRYING DEVICE OR PAPERTOWEL AVAILABLE AT ALL HANDSINK. PRIORITY FOUNDATION 7-38-030 (C) NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND NON WORKING DISHWASHING MACHINE IN MAIN PREPDISHWASHING AREA. INSTRUCTEDD TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4 DOOR REACH-IN COOLER AND PREP COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. INSTRUCTED TO TURN ON ALL COOLERS AND FREEZERS ON PREMISES. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR TAKING INTERNAL HOT AND COLD HOLDING TEMPERATURE OF FOOD PRODUCTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPAINT OR REPLACE METAL STORAGE RACKS WITH SOME RUST ACCUMULATION INSIDE WALK-IN COOLER/FREEZER.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO SANITIZING TEST STRIPS (FOR CHLORINE AND QUATS) AVAILABLE FOR DETERMINING SANITIZING CONCENTRATION AT 3 COMPARTMENT SANITIZING SINK. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS AVAILABLE TO TAKE THE TEMPERATURE OF THE WATER INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED RESIDENTIAL TYPE WAREWASHING MACHINE AT 3RD FLOOR DINING SERVICE AREA. INSTRUCTED TO PROVIDE COMMERCIAL TYPE WAREWASHING MACHINE. (THE PRESENCE OF ADEQUATE DETERGENTS AND SANITIZER IS NECESSARY TO EFFECT CLEAN AND SANITIZED UTENSILS. THE AUTOMATIC DISPENSING OF THESE CHEMICAL AGENTS, PLUS A METHOD OF A FLOW INDICATOR, FLASHING LIGHT, BUZZER OR VISIBLE OPEN AIR DELIVERY SYSTEM THAT ALERTS THE OPERATOR THAT THE CHEMICALS ARE NO LONGER DISPENSED, ENSURES THAT THE UTENSILS ARE SUBJECTED TO AN EFFICACIOUS CLEANING AND SANITIZING REGIMEN). INSTRUCTED TO REMOVE OR REPLACE WITH COMMERCIAL TYPE WAREWASHING MACHINE WITH PROPER CODE REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND LOW (COLD) WATER PRESSURE AT 2 COMPARTMENT SINK (LEFT 2 COMP SINK) IN REAR PREP AREA. INSTRUCTED TO FIX AND MAINTAIN. PRIORITY VIOLATION 7-38-030 (C) NO CITATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO FIX LOOSE FAUCET AT 2 COMPARTMENT SINK (NEXT TO HANDSINK) IN PREP AREA.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • INSTRUCTED TO INSTALL GREASE INTERCEPTOR OR GREASE BOX UNDERNEATH 3 COMPARTMENT SINK OR PROVIDE OUTSIDE/INSIDE GREASE TRAP.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE MISSING LIGHTSHIELD INSIDE WALK-IN COOLER AND CRACKED LIGHTSHIELD INSIDE WALK-IN FREEZER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLERS TRAINING CERIFICATE FOR EACH EMPLOYEE HANDLING FOOD.

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