FAIL
Risk 2 (Medium)
MAR.ICECREAM Fails Health Inspection - Chicago Mobile food preparer
October 4, 2017
License
License #2262478
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #1
CRITICAL
Violation Details
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NO COMMISSARY AGREEMENT PROVIDED BY THE MANAGER STATING WHERE THE TRUCK WILL BE SERVICED AND STORED WHEN NOT IN USE. MUST PROVIDE A SIGNED COMMISSARY AGREEMENT FROM CHICAGO SMOKE. CRITICAL VIOLATION 7-38-005B.
Why This Matters
Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.
Food Code Requirement
The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.
Specific Requirements
Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.
CDPH Food Code: Section 2-102.11, 2-102.12
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE THE PROPER CHEMICAL TEST STRIPS FOR THE SANITIZER THAT IS BEING USED. MANAGEMENT INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030.
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: MUST PROVIDE THE PROPER CHEMICAL TEST STRIPS FOR THE SANITIZER THAT IS BEING USED. MANAGEMENT INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030.
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