CUPCAKE GANGSTERS Fails Health Inspection - Chicago Mobile food dispenser

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATION AT IMPROPER TEMPERATURE OF 43.8F. INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO WATER PROVIDED AT EXPOSED HANDSINK. HOT WATER HEATER UNIT NOT CONNECTED. UNABLE TO CONFIRM COMMISSARY SERVICE AREA FOR PROVIDING SAFE WATER SOURCE TO TRUCK AT THIS TIME. INSTD TO PROVIDE SAME. INSTD TO PROVIDE PROPER FOOD GRADE HOSE WITH PROPER BACKFLOW DEVICE FOR SERVICE. PROVIDE PROPER COVER FOR PLUMBING AIR VENT LOCATED ON EXTERIOR OF VEHICLE TO ENSURE SAFE SUPPPLY OF WATER.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: COMMISSARY SERVICE AREA NOT CONFIRMED TO PROVIDE PROPER WASTE WATER DISPOSAL FROM RETENTION TANK. MUST PROVIDE SAME.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR SANITARY HAND DRYING DEVICE AT HANDSINK. PROVIDE SAME.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOGBOOK OR PROOF OF SERVICE. PROVIDE SAME.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: NO WASTE RECEPTACLE ON VEHICLE. PROVIDE SAME.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDE PROPER LABELS FOR PRE-PACKAGED GOODS. PROVIDE PROPER 2 INCH LETTERING ON LATERAL SIDES FOR BUSINESS NAME AND LICENSE NUMBER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE PROPER FOOD GRADE EQUIPMENT (PIPE) THAT SUPPLIES FRESH WATER.

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: PROVIDE PROPER FOOD GRADE EQUIPMENT (PIPE) THAT SUPPLIES FRESH WATER.

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.