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JACKSON PARK SUPPORTIVE LIVING FACILITY, LLC.

1440-1448 E 75TH ST, CHICAGO, IL 60619 · Long Term Care

Inspection summary

JACKSON PARK SUPPORTIVE LIVING FACILITY, LLC. has been inspected 12 times by Chicago Department of Public Health since April 14, 2010. The most recent inspection, on April 10, 2017, found no infractions.

3 of 12 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: Food temperature control, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 across 3 separate inspections, most recently on January 5, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on August 14, 2015. 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 once on February 28, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 18 times across 8 separate inspections, most recently on January 5, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 4 times across 4 separate inspections, most recently on January 5, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED THE 1ST FLOOR AND THE 3RD FLOOR DINING ROOM STEAM TABLES AT IMPROPER TEMPERATURES RANGING BETWEEN 90-116 DEGREES F. MUST REPAIR OR REPLACE UNIT AND MAINTAIN 140 DEGREES F AND ABOVE. CRITICAL VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST PROVIDE. SERIOUS VIOLATION ISSUED 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY FAUCET AND THE CONTINUOUS COLD RUNNING WATER AT THE THREE COMPARTMENT SINK.
  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED THE 1ST FLOOR AND THE 3RD FLOOR DINING ROOM STEAM TABLES AT IMPROPER TEMPERATURES RANGING BETWEEN 90-116 DEGREES F. MUST REPAIR OR REPLACE UNIT AND MAINTAIN 140 DEGREES F AND ABOVE. CRITICAL VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY FAUCET AND THE CONTINUOUS COLD RUNNING WATER AT THE THREE COMPARTMENT SINK.
  5. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATIONS ONSITE. INFORMATION PROVIDED.
  6. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK MOLD LIKE SUBSTANCE AND PINK SLIMY SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE AND LIKELY TO CONTAMINATE THE ICE. INSTURCTED TO DISCARD ICE, THEN CLEAN, SANITIZE AND MAINTAIN. ALSO CLEAN AND MAINTAIN EXTERIOR OF SAME. SERIOUS VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN THE FOLLOWING FOOD AND NON-FOOD CONTACT EQUIPMENT: THE SIDES OF THE DEEP FRYER AND BEHIND STOVE, FILTERS AND HOODS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALL BEHIND THE FRYER AND OVEN, BACK WALL IN THE DISHMACHINE AREA, REPAIR WALL IN THE MOP SINK CLOSET,CLEAN CEILING VENTS IN THE PREP AREA, DISHMACHINE AREA AND STORAGE AREA AND MAINTAIN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE LIGHT SHEILD IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED TOILET ROOM EXHAUST FANS NOT WORKING PROPERLY IN MEN AND WOMENS TOILET ROOMS ACROSS FROM KITCHEN. INSTRUCTED TO PROVIDE VENTILATION AND MAINTAIN. PROVIDE STOPPERS FOR 3 COMP SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATIONS ONSITE. INFORMARION PROVIDED.
  7. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS,HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS AND CLEAN LIGHT SHIELD COVERS OVER BULBS AT VENTILATION HOOD
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS BEHIND THE COOKING STOVE,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  8. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THE AIR TEMPERATURE OF THE WALK-IN COOLER AT THE KITCHEN AREA,IS FOUND AT IMPROPER TEMPERATURE 0F 49.9F,FOOD ITEMS INSIDE THE WALK-IN COOLER, WAS FOUND AT PROPER TEMPERATURE OF 42.9F AND THE FOOD ITEMS WERE MOVED TO WALK-IN COOLER DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT#1391117 DATE 0103-2013 NOT CORRECTED(38)REPAIR OR REPLACE FINAL RINSE TEMPERATURE GAUAGE ON DISH MACHINE IN KITCHEN,INSTRUCTED TO CORRECT VIOLATION,SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS,HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS AND CLEAN LIGHT SHIELD COVERS OVER BULBS AT VENTILATION HOOD
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEN WALLS BEHIND THE COOKING STOVE,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR OR REPLACE BROKEN PREP TABLE IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF CABINETS UNDERNEATH COUNTER TOPS & HOT HOLDIING UNITS IN DINING ROOMS ON ALL FLOORS, ALL SINKS IN JANITOR'S CLOSETS, CABINET INTERIOR OF DEEP FRYER & HOOD ABOVE COOKING EQUIPMENT IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN ALL DINING ROOMS, IN ALL JANITOR'S CLOSETS, IN ALL AREAS OF THE KITCHEN, INSIDE WALK-IN COOLER AND FREEZER, AND IN ALL ELECTRICAL CLOSETS INSIDE DINING ROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING WALL COVE(BASEBOARDS) IN KITCHEN AREA(S). CLEAN AND/OR PAINT ALL WALLS, DOORS, AND CEILING TILES THROUGHOUT KITCHEN AREA. REPAIR SECTIONS OF LOOSE WALL PANELING IN KITCHEN. CLEAN AND/OR REPAIR PEELING SECTIONS OF WALLS IN ALL UTILITY CLOSETS ON FLOORS. REPAIR BOTTOM OF SLIDING FRONT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE ALL MISSING HOT WATER KNOBS ON MOP SINKS IN ALL UTILITY CLOSETS ON ALL FLOORS. REPAIR OR REPLACE FINAL RINSE TEMPERATURE GAUGE ON DISH MACHINE IN KITCHEN.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AND WASTE GREASE AREAS NOT PROPERLY MAINTAINED. FOUND GARBAGE RECEPTACLE WITH A MISSING LID PREVENTING IT FROM BEING INSECT AND RODENT PROOF. MUST REPLACE LID AND MAKE RECEPTACLE INSECT AND RODENT PROOF. ALSO NOTED SOME GARBAGE ON GROUND THROUGHOUT GARBAGE AREA. MUST REMOVE AND PROPERLY MAINTAIN. ALSO NOTED GREASE BUILD UP ON EXTERIOR OF WASTE GREASE RECEPTACLE. MUST DETAIL CLEAN AND REMOVE GREASE BUILD UP. SERIOUS CITATION ISSUED 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS BEHIND COOKLINE,UNDER AND BEHIND ALL SHELVING UNITS AND UNDER DISH MACHINE. MUST REMOVE ALL FOOD DEBRIS BUILD UP. MUST ALSO DETAIL CLEAN FLOORS ON INTERIOR OF THE WALK IN COOLER AND WALK IN FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED LIGHT SHEILD COVER OVER 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE STANDING WATER FROM FLOOR DRAIN IN HOUSEKEEPING UTILITY ROOM ON THE FIRST FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM FLOORS BEHIND STORAGE SHELVES IN REAR STORAGE ROOM ADJACENT TO THE PREP AREA.
  12. Canvass

    3 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.EXTERIOR ICE TEA MACHINE NEED SOME CLEANING.ALSO FAN COVER GUARDS IN THE WALK IN COOLER NEED CLEANING AS WELL
    • 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.VENTS IN THE REAR NEED SOME CLEANING.
    • 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.MUST REMOVE EMPTY CARDBOARD BOXES FROM THE REAR KITCHEN.

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