DIPPIN' DOTS ICE CREAM Fails Health Inspection - Chicago Navy pier kiosk

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VERIFIABLE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (ICE CREAM) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.NO CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO DRYING PROVISION AT HANDWASHING STATION, AT EMPLOYEE RESTROOM INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HOT RUNNING WATER AT BATHROOM HANDWASHING SINKS AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED

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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NOTED VARIANCE IS REQUIRED AS RESTROOMS ARE OUTSIDE FACILITY, AND TEMPORY HANDWASHING STATION IN KIOSK, INSTRUCTED TO APPLY FOR VARIANCE ISSUED FORM. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NOTED VARIANCE IS REQUIRED AS RESTROOMS ARE OUTSIDE FACILITY, AND TEMPORY HANDWASHING STATION IN KIOSK, INSTRUCTED TO APPLY FOR VARIANCE ISSUED FORM. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.