Canvass
Jul 17, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 17, 2025 · Original Source
Long Term Care · Chicago, IL
Harmony Nursing & Rehab Ctr
3919 W Foster Ave
Last inspected Jul 17, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsCanvass Re-Inspection
Apr 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 1, 2025 · Original Source
Canvass
Mar 25, 2025
Fail
7 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 20 LIVE SMALL FLIES ON THE WALLS AND CEILING AND EQUIPMENTS IN THE KITCHEN FOOD PREP/DISHWASHING AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION 7-38-020(A),CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST OR REPLACE THE SHELVES AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN BOTTOM STORAGE COMPARTMENTS OF THE KITCHEN STEAM TABLES AND STORAGE RACKS IN THE DISHWASHING AREAS TO REMOVE SPILLED DRIED-UP FOOD DEBRIS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED WATER LEAK AT MANUAL SINK STOPPER UNDERNEATH THE FAR RIGHT COMPARTMENT AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE STAFF WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP/DISHWASHING AREAS TO REMOVE SPILLED DEBRIS INCLUDING THE FLOOR DRAINS NEAR THE 3-COMPARTMENT SINK AREA AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS THROUGHOUT THE KITCHEN PREP/DISHWASHING AREAS TO REMOVE ACCUMUALATION OF DUSTS AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Mar 25, 2025 · Original Source
Canvass
Apr 29, 2024
Pass w/ Conditions
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE HAND WASHING SINK NEXT TO THE DISHWASHING 3-COMPARTMENT SINK NOT ACCESSIBLE FOR USE;STORING CONTAINER WITH CLEANING EQUIPMENT;SPONGES ETC.IN SAID SINK WHILE EMPLOYEE ACTIVELY WASHING DISHES DURING THIS INSPECTION.INSTRUCTED MANAGEMENT TO MAKE ALL HAND SINKS ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED (TCS FOODS) AT IMPROPER TEMPERATURES BEING HELD HOT HELD IN KITCHEN STEAMTABLE:COOKED CHOPPED MEATBALLS TEMPERATURES RANGING FROM 115.9F-124.7F AND COOKED PUREED GREEN PEAS TEMPERATURES RANGING FROM 124.7F-124.9F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 6#'S OF FOOD WORTH $60.INSTRUCTED MANAGEMENT TO HOT HOLD (TCS FOODS) AT 135F OR HOTTER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRTY FLOORS WITH SPILLED DRY FOODS IN THE DRY STORAGE ROOM.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Apr 29, 2024 · Original Source