COLD STONE CREAMERY # 20658 Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (ICE CREAM, CUT FRUITS) ARE BEING PREPARED, HANDLED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CUTTING BOARD IN POOR REPAIR, STAINED WITH DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED SHELVES IN THE FRONT FOOD PREP AREA IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FOLLOWING NEED CLEANING TO REMOVE FOOD/DIRT DEBRIS; FLOORS OF THE WALK IN FREEZER AND WALK IN COOLER LOCATED IN THE REAR FOOD PREP AREA, AND THE FLOORS BY THE SHELVES OF THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT OUT LIGHTBULB IN THE WALK IN FREEZER AND REAR PREP AREA. INSTRUCTED TO REPLACE LIGHTBULBS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A MAJOR LEAK UNDER THE EXPOSED HAND SINK LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A MAJOR LEAK UNDER THE EXPOSED HAND SINK LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.