Skip to content
Loading map…

NEW CITY SUPPORTIVE LIVING

4707 S MARSHFIELD AVE, CHICAGO, IL 60609 · Long Term Care

Inspection summary

NEW CITY SUPPORTIVE LIVING has been inspected 14 times by Chicago Department of Public Health since August 27, 2015. The most recent inspection, on August 28, 2023, found no infractions.

4 of 14 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 number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on October 17, 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 3 separate inspections, most recently on June 28, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 20, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 October 17, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 October 17, 2022. For example: FOOD SEPARATED AND PROTECTED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN, MAINTAIN, AND REMOVE DEAD INSECTS INSIDE CABINETS IN DINING AREA. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE DRY STORAGE AND KITCHEN EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE AT ALL TIMES. TCS FOODS BEING PREPARED AND HANDLED DURING INSPECTION (MILK, EGGS). PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • FOUND CONTAINERS OF JELL-O UNCOVERED IN WALK IN COOLER. INSTRUCTED TO COVER FOOD DURING STORAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROXIMATELY 10-15 LIVE SMALL AND LARGE ROACHES ON WALLS AND FLOOR OF PREP/DISH AREAS. RECOMMEND PEST CONTROL SERVICE BEFORE REINSPECTION. MUST MINIZMIZE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN INTERIOR PANEL OF ICE MACHINE NEAR RESTROOMS, MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAK AT PIPE UNDER DUMP SINK NEXT TO PREP COFFEE STATION, AND LEAK AT PIPE UNDER SINK ATTACHED TO DISH MACHINE. INSTRUCTED TO REPIAR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND PEELING PAINT ON FLOOR/BASEBOARD UNDER DISH MACHINE. INSTRUCTED TO REFINISH/REPAIR FOR A SMOOTH, EASY TO CLEAN SURFACE. MAINTAIN.
  5. Canvass Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Inspector Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.12 Inspector Comments: MUST REPLACE STAINED CUTTING BOARD
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON INTERIOR AND EXTERIOR OF OVENS,FRYER CABINET,STOVE,DISH RACKS,DISH CARTS,ROLLING CARTS,USED AND UNUSED COOLERS,INTERIOR PANELS OF ICE MACHINES.WALK IN COOLER-FANGUARD COVERS AND SHELVING UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Violation Codes: 5-205.15 Inspector Comments: MUST REPAIR OR REPLACE BOTH LEAKY ICE MACHINES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOORS AND DRAINS THROUGHOUT PREP , DISH WASHING AREAS AND UNDERNEATH ICE MACHINES
  6. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CASSEROLE,MILK,GROUND BEEF).MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 20 OR MORE LIVE ROACHES CRAWLING ON UNDER SIDE AND WALL AT 2- COMPARTMENT SINK,ON FLOOR BEHIND COOKING EQUIPMENT,ON WALL AND SHELVING UNITS IN DISH WASHING AREA,INSIDE OF PANEL AT ICE MACHINE IN HALLWAY.ALSO, EVIDENCE OF APPX. 5-7 LIVE SMALL FLIES UNDERNEATH ICE MACHINE IN HALL WAY. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/18/21.(PRIORITY FOUNDATION 7-38-020(A)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE STAINED CUTTING BOARD .
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON INTERIOR AND EXTERIOR OF OVENS,FRYER CABINET,STOVE,DISH RACKS,DISH CARTS,ROLLING CARTS,USED AND UNUSED COOLERS,INTERIOR PANELS OF ICE MACHINES.WALK IN COOLER-FANGUARD COVERS AND SHELVING UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE BOTH LEAKY ICE MACHINES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOORS AND DRAINS THROUGHOUT PREP , DISH WASHING AREAS AND UNDERNEATH ICE MACHINES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNT OUT LIGHTS IN DISH WASHING AREA.
  7. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR IN DRY FOOD STORAGE AREA UNDER SHELVING ALONG WALL BASE AND AT CORNERS. CLEAN FLOOR AROUND/BEHIND DEEP FRYER IN KITCHEN.
  8. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN EQUIPMENT(2 DOOR REFRIGERATOR, 1 DOOR REFRIGERATOR AND A FRYER) IN THE KITCHEN AREA. INSTRUCTED TO REPAIR, REMOVE OR REPLACE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN THE KITCHEN AREA WITH AN ACCUMULATION OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
  9. Canvass

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND HAM STORED ON THE STOVE AT 68.7F AND MILK IN THE WALK IN COOLER AT 51.1F. TCS FOODS SHALL BE HELD AT 41F OR BELOW. MANAGER VOLUNTARILY DISCARDED 1/2 GALLON OF MILK AND APPROXIMATELY 4LBS OF HAM VALUED AT $25.00. PRIORITY VIOLATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO TEMPERATURE MEASURING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING SOLUTION TESTING DEVICE ON SITE AT TIME OF INSPECTION. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DUMP SINK IN THE COFFEE AREA BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN THE KITCHEN AREA WITH AN ACCUMULATION OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN EQUIPMENT(2 DOOR REFRIGERATOR, 1 DOOR REFRIGERATOR AND A FRYER) IN THE KITCHEN AREA. INSTRUCTED TO REPAIR, REMOVE OR REPLACE AND MAINTAIN
  10. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 Observe low water pressure at right washbowl sink in ladies restroom. Must provide adequate city pressure to properly wash hands at all washbowl sinks. Must repair and maintain same.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 Must provide a sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES in kitchen and in restrooms.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-602.11 (e) Found small amount of pink/orange, slimy, mold like substances on plastic shield in lower interior of ice machine (in kitchen). Must detail clean and sanitize. Must maintain same.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 Observed 1 door upright cooler in rear dry storage area, not in use. Must remove all unnecessary or not in use equipment to prevent pest harborage.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Instructed must provide proof of allergen training for all Chicago certified food sanitation managers.
  11. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED STEAK STORED AT IMPROPER TEMPERATURE 122.1F IN STEAM TABLE AND DISPLAYED FOR SERVICE. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED STEAK 122.1F AND GRAVY 178.6F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED TUNA SALAD AND EGG SALAD STORED IN REACH-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR PANEL OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL CEILING VENTS IN PREP AND DISH WASHING AREAS(DUST BUILDUP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING SPRAYER ON SCRAPE SINK IN DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  12. Complaint

    0 infractions

  13. License Re-Inspection

    0 infractions

  14. License

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISHWASHING MACHINE NOT SANITIZING PROPERLY: MACHINE HAS A HOT WATER SANITIZING CYCLE THAT ONLY REACHES 105F. MUST REPAIR AND MAINTAIN SANITIZING CYCLE AT 180F OR ABOVE. NO CITATION ISSUED.

Nearby inspected facilities

Own this business? Add a badge to your website