Home › LICKITY SPLIT FROZEN CUSTARD & SWEETS › May 4, 2016
FAIL Risk 2 (Medium)

LICKITY SPLIT FROZEN CUSTARD & SWEETS Fails Health Inspection - Chicago Restaurant

LICKITY SPLIT FROZEN CUSTARD & SWEETS 6056 N BROADWAY, CHICAGO 60660 Restaurant
May 4, 2016 Canvass License #2048650
2
Total Violations
1
Critical
1
Minor

Inspection Summary

This restaurant was inspected by the Chicago Department of Public Health on May 4, 2016. The inspection type was "Canvass" and resulted in a Fail outcome.

This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.

The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.

Violation Categories

🚫 Equipment Issues 🚫 Facilities Issues 🚫 Facility Maintenance 🚫 Food Storage 🚫 Food Temperature 🚫 Rodent Activity 🚫 Sanitation

Violations Cited by Chicago Health Inspector

2
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK. SERIOUS VIOALTION. CITATION ISSUED. 7-38-030. MUST OBTAIN CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK.(QUARTENARY AMMONIUM).
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK. SERIOUS VIOALTION. CITATION ISSUED. 7-38-030. MUST OBTAIN CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK.(QUARTENARY AMMONIUM).
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)

Health Department Information

Department Chicago Department of Public Health (CDPH)
Division Food Protection Program
Report Issues Call 311 or File Online
More Information CDPH Food Protection
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Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections