LICKITY SPLIT FROZEN CUSTARD & SWEETS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: TWO SMALL COOLER UNDER PREP COUNTERS AT IMPROPER TEMPERATURE:ONE COOLER UNDER SOUTH PREP COUNTER AT AIR TEMP OF 46.7F,STORED INSIDE HEAVY WHIP CREAM CANS;COOLER UNDER THE NORTH PREP COUNTER AT AIR TEMP OF 53.6F,STORED INSIDE WHOLE MILK,AND 2% MILK. TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD(MILK) AT IMPROPER TEMPERATURE. FOUND 1 GALLON AND 1/4 OF GALLON OF WHOLE MILK AT TEMP OF 51.9F,2% MILK HALF GALLON AT TEMP OF 47.7F; HEAVY CREAM IN CANS AT TEMP OF 47.8F,COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,PRODUCTS MENTIONED WERE STORED INSIDE THE SMALL COOLERS.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW CRITICAL VIOLATION:7-38-005(A1)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE SMALL COOLER UNDER THE NORTH PREP COUNTER,INSTRUCTED TO REPLACE

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE SMALL COOLER UNDER THE NORTH PREP COUNTER,INSTRUCTED TO REPLACE

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.