DE COLORES ICE CREAM INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE EXPIRED 7/18/14. INSTRUCTED TO RENEW CERTIFICATE. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CONTINUE TO LABEL ALL PACKAGED PALETAS THAT ARE MADE ON SITE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CEILING IN CORNER OF KITCHEN OVER STOVE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED DIPPER WELL WITH INADEQUATE AIR GAP. PROVIDE PROPER AIR GAP AT DIPPER WELL AND MAKE SURE IT IS FUNCTIONING PROPERLY AT ALL TIMES.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED LACK OF THERMOMETERS WITHIN REACH IN COOLERS. ALL REACH IN COOLERS ARE TO HAVE FUNCTIONING THERMOMETERS THAT ARE EASILY READABLE AND CHECKED FREQUENTLY TO ENSURE REFRIGERATORS ARE MAINTAINING 40F OR LESS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PERSONAL FOOD ITEMS INTERMINGLED WITH RESTAURANT FOOD. STORE ALL PERSONAL FOOD ITEMS SEPARATE AWAY FROM FOOD TO BE SERVED TO PUBLIC.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PERSONAL FOOD ITEMS INTERMINGLED WITH RESTAURANT FOOD. STORE ALL PERSONAL FOOD ITEMS SEPARATE AWAY FROM FOOD TO BE SERVED TO PUBLIC.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.