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MID AMERICA CARE CENTER

4920 N KENMORE AVE, CHICAGO, IL 60640 · Long Term Care

Inspection summary

MID AMERICA CARE CENTER has been inspected 5 times by Chicago Department of Public Health since March 5, 2010. The most recent inspection, on January 27, 2012, found no infractions.

2 of 5 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 and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on January 9, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 5, 2010. 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 6 times across 3 separate inspections, most recently on January 9, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 3 times across 2 separate inspections, most recently on January 9, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

5 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    7 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. FOUND 4 DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE(AIR TEMP OF 44.4F TO 46.7F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MILK COOKED EGGS LUNCH MEAT ETC).COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE.FAX A(#312-746-4240) LETTER WHEN UNIT IS REPAIRED.CRITICAL VIOLATION:7-38-005(A) H000076629-14.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE 4 DOORS REACH-IN COOLER.EGG SALADS AT TEMP F 46.1F;VARIOUS KIND OF MILK AT TEMP OF 46.7F; PASTA SALAD AT TEMP OF 46.7F; VARIOUS KIND OF( LUNCH MEAT AND CHEESES) SANDWICHES(65), AT TEMP OF 45.8F TO 46.0F;ALSO FOUND TWO CONTAINERS OF COOKED PASTA INSIDE THE STOVES AT TEMP OF 103.2F, 104.7F AND 107F,BOTH STOVES WERE TURNED OFF.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE AT THE TIME OF THE INSPECTION.FOOD DISCARDED AND DENATURED: POUNDS 70 VALUE 140.0.CRITICAL VIOLATION:7-38-005(A) H000076629-14
    • 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. DETAIL CLEAN FLOOR UNDER THE DISH MACHINE AND ALONG WALLS AND CORNERS(BUILD-UP DEBRIS).REG ROUTE FLOOR TILES IN DISH ROOM,STAGNATE WATER BETWEEN TILES.
    • 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. REPLACE MISSING WALL TILES IN MEN'S WASHROOM(STAFF IN BASEMENT 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. CLEAN ALL LIGHT SHIELD IN PREP AREA(STAINED WITH FOOD AND WATER).
    • 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. PROVIDE WORKING STOPPERS FOR BOTH 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE EXCESS ITEMS STORED IN MEN'S WASHROOM(BAG OF SALT, HOUSEKEEPING CART, YELLOW BUCKETS WITH DIRTY WATER IN IT), IF ROOM IS USED FOR STORAGE MUST REMOVE THE TOILET BOWL AND CAP THE SEWAGE DRAIN,OTHERWISE NO ITEMS MUST BE STORED IN IT.
  3. Complaint

    2 infractions

    • 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. SEAL WALL AROUND PIPE UNDER BOTH THREE COMPARTMENT SINK
    • 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. NEED TO REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,1ST COMPARTMENT NEXT TO COOLER UNIT.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 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. OUTSIDE WASTE RECEPTACLE (ROLL OFF CONTAINER) WITH BROKEN/MISSING LID, NOT RODENT PROOF. MUST PROVIDE TIGHT FITTING LID.
    • 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. WATER DAMAGED CEILING TILES AT ENTRANCE TO DISH ROOM. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE ADEQUATE LIGHTING IN WALK IN COOLER AND FREEZER. MUST PROVIDE LIGHT SHIELD IN DRY STORAGE.

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