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GRASMERE PLACE LLC

4621 N SHERIDAN RD, CHICAGO, IL 60640 · Long Term Care

Inspection summary

GRASMERE PLACE LLC has been inspected 8 times by Chicago Department of Public Health since March 4, 2010. The most recent inspection, on May 15, 2012, found no infractions.

1 of 8 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: Protecting food from contamination, Pests and Food source, labelling and allergens.

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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 4, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 15 times across 7 separate inspections, most recently on May 8, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

8 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION (05/15/12). ALL ICE VOLUNTARILY DISCARDED AT THIS TIME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 6 LIVE SMALL FLIES ON WALLS IN DISHMACHINE ROOM AND ONE LARGE LIVE ROACH AT SAME. MUST REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION (05/15/12).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP ON LOWER SIDE AND LEGS OF DISHWASH DRAINBOARDS AND EXTERIOR OF SINKS AT SAME. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/STANDING WATER ON FLOOR IN DISHWASH AREA. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT THROUGHOUT DISHMACHINE ROOM, PREP AREA AND KEEP FLOOR DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS IN DISHMACHINE ROOM AND PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES,DATES ON ALL FOOD ITEMS IN STORAGE.
    • 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.//SOME SHELVES IN COOLERS ,DRY STORAGE,EXTERIOR OF EQUIPMENT,MEAT SLICER,INSIDE ICE MACHINE NEED DETIAL 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 NEED CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//NEED CLEANING ON ALL VENTILATION COVERS IN RESTROOM & DINNING AREA/INSTRUCTED MGMT TO PLACE CONVECTION OVENS IN KITCHEN AREA UNDER HOOD VENTED OUT TO ROOF./NEED DETAIL CLEANING ON VENT COVER IN DRY STORAGE ROOM.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.//INSTRUCTED MGMT ON AUTHORIZED PERSON ONLY IN FOOD PREP AREA ONLY.
  4. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHANGE DIRTY( AND EXPOSED INSULATION ) WRAPS AROUND WATER PIPE BEHIND AND SIDE OF STOVE(WEST WALL)
    • 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 RE GROUT FLOOR TILES IN KITCHEN AND DISH MACHINE ROOM .
    • 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.CLEAN AND MAINTAIN VENT COVERS IN KITCHEN AND DINING AREA REPAIR LEAKING PIPE ON CEILING IN KITCHEN.
    • 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. SEAL TWO BURROW HOLES OUTSIDE NEXT TO GARBAGE CONTAINERS.
  5. Short Form Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #250868
  6. Complaint Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST COMPLY WITH VIOLATIONS NOTED ON 6.4.10 REPORT/INSPECTION #248277.
    • 70. NO SMOKING REGULATIONS
      • Smoking shall be prohibited in all public places except in designated smoking areas. OBSERVED 3 PEOPLE SMOKING INSIDE 15 FEET OF FRONT ENTRANCE. INSTRUCTED ADMINISTRATOR TO PROVIDE PROPER SMOKING AREAS AND CONTROL ACTIVITY IN FRONT OF BUILDING. CITATION #58439-13.
  7. Complaint

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING VIOLATIONS FROM REPORT/INSPECTION #80255 DATED 3.4.10 WERE NOT CORRECTED AS FOLLOWS: 32 NEED TO PROVIDE STOPPERS AT 3 COMPARMENT SINKS. 35 CEILING THRU OUT KITCHEN AREA NEED DETAIL CLEANING. BASE OF WALL BEHIND THE DISH MACHINE IS MISSING TILES AND NEEDS BASEBOARD THRU OUT KITCHEN AREA. 36 LIGHTS ABOVE DISH WASHING MACHINE NEED SHIELDING. 37 EMPLOYEE AND RESENDENT BATH ROOMS NEED TO BE SELF ENCLOSED. 70 INST MUST SMOKE 15 FEET AWAY FROM ESTABLISHMENT. INSTRUCTED MANAGER TO COMPLY WITH ALL PREVIOUSLY NOTED VIOLATIONS. CITATION #58433-16
    • 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. REPAIR MISALIGNED REAR DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR SLOW DRAINING 3 COMPARTMENT SINK. PROVIDE BACK FLOW PREVENTION DEVICE FOR FAUCET IN BASEMENT OR PROVIDE DCOUMENTATION OF SAME.
  8. Canvass

    12 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//OBSERVED BLACK MOLD INSIDE ICE MACHINE WERE ICE IS MADE /ICE MACHINE CO CAME OUT AFTER 1 & HALF HOUR TO SERVICE.( EMPIRE COOLER SERVICE,INC 940 W CHICAGO AVE. 312-733-3900)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.//NO SANITIZING INSIDE LOWTEMP DISHWASH MACHINE NOW REPAIRED (MEIKEM SUPPLY , INC ,50 JOEY DRIVE 847-427-3344)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//OUT SIDE DUMPSTERS OVER FLOWING WITH GARBAGE ON GROUND ON 3-5-10 DUMPSTERS ARE CLEAN CDI TODAY DATE 3-5-10
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE
    • 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.//IN VERT ALL POTS & PANS
    • 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.//REPAINT GREASE TRAP TOP UNDER DISH MACHINE. NEED TO PROVIDE STOPPER AT THE 3 COMPARTMENT SINKS.
    • 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. STORAGE IN DRY AREA NEEDS DETAIL CLEANING,SHELVES IN WALK IN COOLER AND THRU OUT NEEDS 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 THRU OUT NEEDS DETAIL CLEANING KITCHEN AT ALL CORNERS AND DRY STORAGE 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. CEILINGS OVER DISH MACHINE AND POT STORAGE AREA NEEDS DETAIL CLEANING ALSO THRU OUT THE KITCHEN AREA. BASE OF WALL BEHIND THE DISH MACHINE IS MISSING TILES AND NEEDS BASEBOARD THRU OUT KITCHEN AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS ARE MISSING ABOVE DISHWASHING MACHINE, NEEDS TO BE SHIELD.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE AND RESENDENT BATH ROOMS NEED TO BE SELF ENCLOSED.
    • 70. NO SMOKING REGULATIONS
      • Smoking shall be prohibited in all public places except in designated smoking areas. OBSERVED RESIDENT WALKING AND SMOKING THRU OUT PREMISES,AND PREMISES HAS SMOKING ROOM. INST CAN NOT SMOKE INSIDE ESTABLISHMENT. PER CITY RULES MUST SMOKE 15 FEET AWAY FROM ESTABLISHMENT

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