KILWINS CHOCOLATES FUDGE & ICE CREAM Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SMALL CONTAINERS OF ICE CREAM TOPPINGS (COOKIES, GUMMY BEARS, ETC.) NOT PROPERLY LABELED WITH THE IDENTITY OF THE FOOD. INSTRUCTED TO LABEL ALL DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE-SERVICE WOODEN SAMPLE SPOONS STORED IN UNCOVERED CONTAINER AT THE FRONT ICE CREAM SERVICE AREA. INSTRUCTED TO STORE SAMPLE SPOONS IN A COVERED CONTAINER TO PREVENT ADULTERATION OR CONTAMINATION AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DRAINING RACK ABOVE THE 3-COMPARTMENT SINK IN POOR REPAIR AND UNUSABLE AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE DRAINING RACK AND MAINTAIN UTENSIL RACK OF ADEQUATE SIZE TO STORE EQUIPMENT AND UTENSILS FOR DRYING AFTER WAREWASHING.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DRAINING RACK ABOVE THE 3-COMPARTMENT SINK IN POOR REPAIR AND UNUSABLE AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE DRAINING RACK AND MAINTAIN UTENSIL RACK OF ADEQUATE SIZE TO STORE EQUIPMENT AND UTENSILS FOR DRYING AFTER WAREWASHING.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.