PASS W/ CONDITIONS
Risk 1 (High)
APERION CARE LAKESHORE, LLC Gets Conditional Pass on Health Inspection - Chicago Long term care
October 6, 2022
License
License #2867375
12
Total Violations
6
Critical
2
Major
4
Minor
Violations Cited by Chicago Health Inspector
12
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SIGNAGE IS MISSING AT ALL HAND SINK FIXTURES. THE FACILITY MUST PROVIDE VISIBLE SIGNAGE.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DEBRIS IN THE INTERIOR OF THE ICE MACHINE. INSTRUCTED TO WASH, RINSE, SANITIZE, AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HOT WATER SANITIZING RINSE AT THE DISH MACHINE MEASURED AT 121.6F. THE UNIT WAS TAGGED AND HELD FOR INSPECTION. REPAIR THE UNIT SO THAT HOT WATER RINSE IS MAINTAINED BETWEEN 180-194F. THE FACILITY MUST USE 3 COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE DISHWARE IN THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY A 1-INCH GAP AT THE EXTERIOR BACK EXIT DOOR LEADING TO THE DUMPSTER AREA ALLOWS FOR PESTS TO ENTER. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND STORED ON PREP SURFACES IN KITCHEN AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CRATES USED AS ELEVATION SCATTERED THROUGHOUT THE KITCHEN IN THE DISH/PREP AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE, MEETING FOOD STANDARDS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE INTERIOR OF THE COOLER IN THE PANTRY AREA ON THE 3RD FLOOR IS HEAVILY SOILED WITH FOOD DEBRIS. THE FACILITY MUST BE CLEAN AND MAINTAINED.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE MOP SINK ON THE THIRD FLOOR IS SLOWLY DRAINING. THE FACILITY MUST REPAIR.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MISSING BACKFLOW PREVENTION DEVICES ON ICE MACHINES ON THE FIRST FLOOR AND KITCHEN AREA. THE FACILITY MUST ENSURE ALL KITCHEN EQUIPMENT ATTACHED TO A WATER LINE MUST HAVE A BACKFLOW PREVENTION DEVICE.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #53
MAJOR
Violation Details
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: ALL GENDER RESTROOM AND WOMEN'S RESTROOM ON THE FIRST FLOOR LACKS A COVERED RECEPTACLE FOR THE DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN THE RESTROOM.
Why This Matters
Inadequate facilities lead to poor hygiene and contamination.
Food Code Requirement
Toilet rooms must be properly equipped and maintained.
Specific Requirements
Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.
CDPH Food Code: Section 6-302.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: RAW WOOD IS USED TO COVER FLOORING TILES THAT HAVE CRACKED/ARE MISSING IN THE DISHROOM AREA. THE FACILITY MUST PROVIDE FLOORING THAT IS SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: RAW WOOD IS USED TO COVER FLOORING TILES THAT HAVE CRACKED/ARE MISSING IN THE DISHROOM AREA. THE FACILITY MUST PROVIDE FLOORING THAT IS SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection