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MAYFIELD HEALTH CENTER, LLC.

5905 W WASHINGTON BLVD, CHICAGO, IL 60644 · Long Term Care

Inspection summary

MAYFIELD HEALTH CENTER, LLC. has been inspected 9 times by Chicago Department of Public Health since July 27, 2018. The most recent inspection, on December 16, 2022, found no infractions.

2 of 9 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.

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.

  • 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 5 times across 5 separate inspections, most recently on December 7, 2022. 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 across 4 separate inspections, most recently on December 7, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on July 27, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on February 10, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 10, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN THE HOT-WATER SANITIZING DISH MACHINE ROOM. INSTRUCTED MANAGEMENT THAT A HANDWASHING SINK MUST BE LOCATED INSIDE THIS AREA TO ALLOW FOR CONVENIENT USE BY EMPLOYEES. MUST INSTALL A HANDWASHING SINK IN SAID AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HEAVY ICE BUILD UP ON THE FLOORS AND SHELVES INSIDE THE WALK-IN FREEZER. MUST REMOVE ICE, CLEAN, AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE RIGHT FAUCETS ON BOTH THREE COMPARTMENT SINKS LEAKING. MUST REPAIR ALL LEAKY FAUCETS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DUST AND DIRT BUILD UP ON THE FLOORS INSIDE THE TWO DRY STORAGE CLOSETS. FOUND HEAVY GREASE BUILD UP ON THE WALL BEHIND THE COOKING EQUIPMENT. MUST DETAIL CLEAN SAID AREAS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES IN THE WALL UNDERNEATH THE 2-COMPARTMENT SINK. MUST REPAIR/SEAL HOLES AND MAINTAIN.
  4. Canvass

    8 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOIL LINING A METAL CART SITTING BETWEEN THE STOVE AND THE OVEN UNITS. INSTRUCTED TO REMOVE ANY FOIL AS A MEANS OF BEING ABLE TO MAKE EASY TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE LATCH ON THE FREEZER DOOR BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF DUST AND GREASE AND UNDER THE FLAT TOP A BUILD UP OF GREASE AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE DRAIN PIPE UNDER THE MIDDLE OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE STAFF TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGHOUT FACILITY WITH A BUILD UP OF DIRT, DUST AND DEBRIS IN FOOD PREP AREA, DRY STORAGE AREAS AND DISH WASHING AREAS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR EXIT DOOR THAT LEADS TO THE TRASH AREA WITH THE SURROUNDING SEAL EXPOSED WITH A FEW OPENINGS. INSTRUCTED TO SEAL HOLES AND COVER TO MAKE SMOOTH AND EASY TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT AND MISSING DUCK BOARD LOCATED BY THE STANDING DISH RACK WHERE HOTEL PANS AND SHEET PANS ARE STORED. INSTRUCTED TO PAINT AND REPAIR DUCK BOARDS.
  5. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISH MACHINE RINSE TEMPERATURE AT 148F. HIGH TEMPERATURE DISH MACHINE RINSE SHOULD BE 180F OR ABOVE. INSTRUCTED TO CONTACT MAINTENANCE FOR SERVICE AND USE 3 COMPARTMENT SINK IN LIEU OF DISH MACHINE. MACHINE TAGGED FOR RE-INSPECTION. PRIORITY FOUNDATION. 7-38-025. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO SINK STOPPERS FOR 3 COMPARTMENT SINK. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING CEILING TILES AND MISSING BASEBOARDS IN DISH MACHINE AREA. MUST REPAIR AND MAINTAIN.
  6. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT THE HAND SINK IN THE KITCHEN AND IN THE RESTROOM LOCATED NEAR THE FRONT DESK. INSTRUCTED TO PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS ON PREMISE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORED IN CONTAINERS IN THE WALK IN COOLER WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN DOOR GASKET INSIDE OF THE MILK COOLER. INSTRUCTED TO REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE MICROWAVE IN THE KITCHEN AND STAFF LOUNGE SOILED WITH FOOD DERBIS AND SPLASH. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FACUET OF THE HAND SINK IN THE KITCHEN NEAR THE MILK COOLER TO HAVE A LEAK. INSTRUCTED MANAGER TO REPAIR PLUMBING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BURNED OUT LIGHT-BULB ON THE CEILING IN THE FOOD PREP AREA AND BATHROOM LOCATED IN THE FRONT. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
  7. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER. MUST DEFROST AND CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKY FAUCETS AT THE FOLLOWING SINKS: 3 COMP, 2 COMP AND EXPOSED HAND SINK IN THE PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS IN THE FOLLOW AREAS: WALK IN COOLER & FREEZER, IN THE DISH WASHING ROOM AND PREP AREA ALONG THE WALL BASE AND IN CORNERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE WALLS IN THE DISH WASHING ROOM TO REMOVE DEBRIS.
  8. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) - NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED. MANAGEMENT INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY SIGNED BY EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 - NO WRITTEN PROCEDURE FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A PROCEDURE AND CLEAN-UP SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 - CLEAN THE WALL BEHIND THE GRILL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 - MUST REPAIR THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK. REPAIR THE WALL TILES, BASEBOARD AND CORNERS IN THE DISH AREA.
  9. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED. MANAGEMENT INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY SIGNED BY EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A PROCEDURE AND CLEAN-UP SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 47.1F, BOLOGNA AT 44.6F, LIQUID EGGS AT 45.9F, CHEESE AT 45F, COTTAGE CHEESE AT 44.6F, SOUR CREAM AT 50F, APPLE JUICE AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 300# OF FOOD WORTH $600. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE AIR TEMPERATURE AT 47.3F INSIDE OF THE WALK-IN COOLER. THE WALK-IN COOLER WAS BEING USED TO STORE TCS FOODS SUCH AS MILK AND MEAT. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE MICROWAVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE WALL BEHIND THE GRILL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK. REPAIR THE WALL TILES, BASEBOARD AND CORNERS IN THE DISH AREA.

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