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WARREN PARK HEALTH & LIVING CENTER, LLC

6700 N DAMEN AVE, CHICAGO, IL 60645 · Long Term Care

Inspection summary

WARREN PARK HEALTH & LIVING CENTER, LLC has been inspected 4 times by Chicago Department of Public Health since February 1, 2011. The most recent inspection, on September 17, 2012, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 September 10, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on September 10, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 14 times across 4 separate inspections, most recently on September 17, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 8 times across 4 separate inspections, most recently on September 17, 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.

4 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD-UP INSIDE THE WALK-IN COOLER,INSTRUCTED TO REMOVE ICE AND REPAIR PROBLEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE DIRTY CAULKING BETWEEN FLOOR TILES AND WALL BY THE THREE COMPARTMENT SINK BY THE DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN WRAPS AROUND PIPE AND PEELING PAINT AT WATER PIPE IN THE KITCHEN,NEED TO REMOVE PEELING PAINT AND RE-WRAP ALL PIPE IN THE KITCHEN
  2. Canvass

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED BEEF STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 47.8F TO 52.3F.NO TEMPERATURE HOLDING, OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. ALSO FOUND 10 EACH 8oz CARTON OF MILK AT TEMP OF 45.5F. MANAGER STATED FOOD WAS COOKED ON SATURDAY AND SERVED ON SUNDAY. FOOD DISCARDED AND DENATURE,POUND 6,VALUE 11. CRITICAL VIOLATION: 7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. WE(ENGINEER,CERTIFIED MANAGER AND MYSELF)OBSERVED GARBAGE DUMPSTER OVERFLOWING WITH GARBAGE BAGS AND LIDS NOT ABLE TO CLOSE. FOOD AND NON FOOD DEBRIS ON GROUND AROUND AND UNDER THE DUMPSTER(DIRTY FOOD GLOVES, PLASTIC CUPS, BROKEN LIGHT SHIELD ETC.). UNDER THE GARBAGE DUMPSTER OBSERVED STAGNATE DIRTY WATER MIXED WITH FOOD LIQUID,EXCESS FLIES AND FOUL ODOR. INSTRUCTED TO REMOVE DEBRIS FROM GROUND, ALSO IF GARBAGE DUMPSTER IS LEAKING NEED TO TO REPLACE OR REPAIR,NEED TO REMOVE EXCESS STAGNATE WATER AND FOOD LIQUID AND RE-SURFACE BROKEN CEMENT. NEED TOP KEEP AREA CLEAN AT ALL TIMES TO MINIMIZE RODENT/INSECTS ACTIVITIES. SERIOUS VIOLATION: 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN LID FOR WHITE PLASTIC CONTAINER( DRY OPENED FOOD)AT STORAGE AREA. PAINT RAW WOOD BY THE AIR CONDITION, ABOVE THE TREE COMPARTMENT SINK BY THE DISH MACHINE. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PAPER AND ALUMINUM FOIL USED TO COVER RUSTY AND BROKEN BASE OF PREP TABLES IN KITCHEN,REMOVE ALL PAPER LINER AND ALUMINUM FOIL. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE MESH FOR WINDOW FAN IN KITCHEN TO MINIMIZE INSECTS ENTRY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD-UP INSIDE THE WALK-IN COOLER,INSTRUCTED TO REMOVE ICE AND REPAIR PROBLEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE DUST AND FOOD DEBRIS ON PIPES THROUGHT THE KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE DIRTY CAULKING BETWEEN FLOOR TILES AND WALL BY THE THREE COMPARTMENT SINK BY THE DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR/ REPLACE BROKEN WALL TILE IN KITCHEN ACROSS FROM THREE COMPARTMENT SINK(POT SINK)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN WRAPS AROUND PIPE AND PEELING PAINT AT WATER PIPE IN THE KITCHEN,NEED TO REMOVE PEELING PAINT AND RE-WRAP ALL PIPE IN THE KITCHEN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DEAD LIGHT BULB IN KITCHEN ABOVE THE FOOD CARTS. REPLACE MISSING LIGHT SHIELD AT DINING AREA BY THE ACTIVITY ROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPLACE BROKE TOILET SEAT AT MEN'S WASHROOM/LOCKER ROOM,IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING WATER PIPE IN THE KITCHEN, BY THE POT THREE COMPARTMENT SINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE BOILER ROOM,ELEVATE ITEMS 6" OFF THE FLOOR.
  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • #34 REMAINS TO BE CORRECTED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • #35 REMAINS TO BE CORRECTED.
  4. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food- transporting vehicles, and in vending machines. FOUND FRONT ENTRANCE DOOR WITH OVER 1/4 OF AN INCH GAP AT THE BOTTOM OF THE DOOR AND IN BETWEEN THE GLASS DOOR OVER AN INCH GAP. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. CITATION ISSUED SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE EXTERIOR SIDES OF THE STOVES IN THE KITCHEN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING/BASEBOARD ON THE SIDE OF THE KITCHEN WALK IN COOLER IN THE STORAGE ROOM AND INSIDE THE MOP SINK(2ND FLOOR). MUST REPAIR AND MAINTAIN.
    • 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. MUST CLEAN IN DETAIL BEHIND THE VENDING MACHINES IN EMPLOYEES LUNCH ROOM( WITH DUST AND DEBRIS).
    • 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. PEELING PAINT ON THE WALLS INSIDE THE KITCHEN SUPERVISOR'S OFFICE, MUST REMOVE PEELING PAINT AND MAINTAIN.
    • 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. MUST PROVIDE MORE LIGHTING INSIDE THE KITCHEN STORAGE ROOM.

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