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LAKEVIEW NURSING & GER CENTRE

735 W DIVERSEY PKWY, CHICAGO, IL 60614 · NURSING HOME

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS IN DRY STORAGE MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TABLE TOP CAN OPENER FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. UNDER COFFEE STATION AND UNDER THREE COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES THROUGHOUT DRY FOOD STORAGE. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN WALK-IN COOLER, MISSING LIGHT SHIELD END CAPS THROUGHOUT DRY FOOD STORAGE, ON COOKS LINE, PREP LINE AND AT DISH MACHINE MACHINE. MUST PROVIDE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR REACH-IN PREP COOLER WITH AN AIR TEMPERATURE OF 55F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SLICED BOLOGNA AT 50F AND CUPS OF APPLE JUICE AT 56F. MANAGEMENT DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
  5. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMAINS FROM 2-25-10.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS FROM 2-25-10.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REMAINS FROM 2-25-10.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMAINS FROM 2-25-10.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REMAINS FROM 2-25-10
  6. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.OBSERVED SALISBURY STEAKS IN GRAVY HELD IN STEAM TABLE AT IMPROPER TEMPERATURES RANGING BETWEEN 127.4F TO 132.2F. FOOD DISCARDED.
    • 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 DURING INSPECTION KITCHEN EMPLOYEE CONTAMINATING EXPOSED HAND SINK BY RINSING A DIRTY TOWEL IN THE FOOD PREP'S EXPOSED HAND WASHING SINK AND USED, DISCARDED ICE IN SAME SINK. REVIEWED PROPER HAND WASHING WITH MANAGEMENT.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED. ie: SALISBURY STEAK HELD IMPROPERLY AT 127.4F.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.SUMMARY REPORT FROM INSPECTION #161374 FROM 6-26-09 NOT POSTED IN PLAIN VIEW OF ESTABLISHMENTS CUSTOMERS.
    • 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. MUST CLEAN INTERIOR OF OVENS AND METAL SHELVING UNDER STEAM TABLE.
    • 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.MISSING GROUTING BETWEEN TILES WITH POOLING WATER AND FOOD DEBRIS AT TWO COMPARTMENT SINK AND AT DISH MACHINE AREA. MUST REPLACE/REPAIR.
    • 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.MUST PROVIDE SELF CLOSING DEVICE ON BOTH MENS AND LADIES EMPLOYEE WASHROOM DOORS.
    • 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. LEAK UNDER THIRD COMPARTMENT OF THREE COMPARTMENT SINK. LEAK UNDER TWO COMPARTMENT SINK. MISSING HOT HANDLE AND "STRIPPED" COLD HANDLE ON RIGHT NOZZLE OF THREE COMPARTMENT SINK. BROKEN HOSE CONNECTION ON UTILITY MOP SINK IN KITCHEN. MUST REPAIR ALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE FOR MILK COOLER AND REPLACE INACCURATE IN THAWING COOLER.