AUG 19
2011
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
COLD STONE CREAMERY.
YOUR CALL. 66/100
4709 N LINCOLN AVE · LINCOLN SQUARE, CHICAGO
Last inspected August 19, 2011 · passed
3 of 6 inspections passed, 3 failed.
THE NUMBERS
INSPECTIONS
6
3 passed · 3 failed
VIOLATIONS
27
none critical
RECORDS COVER
1 YEAR
since Apr 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, CARTS, MICROWAVE OVEN, CABINETS, COUNTERS, AND MOP SINK.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Inspector Comments: EXCESSIVE CLUTTER AT REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Inspector Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
MAY 122011PASSED4 violationsDETAILS
MAY 12
2011
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, CARTS, MICROWAVE OVEN, CABINETS, COUNTERS, AND MOP SINK.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
EXCESSIVE CLUTTER AT REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
MAY 122010PASSED2 violationsDETAILS
MAY 12
2010
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING FROM 4-5-2010 REPORT #80264/CORRECTED DURING INSPECTION
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING FROM 4-5-2010 REPORT #80264/CORRECTED DURING INSPECTION
APR 272010FAILED4 violationsDETAILS
APR 27
2010
FAILED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING FROM 4-5-2010 & 4-12-2010 SEE REPORT # 80269
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING FROM 4-5-2010 & 4-12-2010 SEE REPORT # 80264
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING FROM 4-5-2010 & 4-12-2010 SEE REPORT #80269
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//VIOLATION REMAINING FROM 4-5-2010 SEE REPORT #80264
APR 122010FAILED7 violationsDETAILS
APR 12
2010
FAILED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.//SOME FOOD ITEMS NOT LABELED, NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT #80264
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT # 80264
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATIONREMAINING FROM 4/5/2010 SEE REPORT # 80264
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT # 80264
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//OBSERVED FEW LIGHTS OUT AROUND FRONT PREP AREA NEED TO REPLACE
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//VIOLATION REMAINING FROM 4/5/2010 SEE REPORT # 80264
show all 6 inspections →
APR 52010FAILED6 violationsDETAILS
APR 5
2010
FAILED
6 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS TO PROTECT FROM CONTAMINATION IN FRONT PREP AREA./PROPERLY STORE ICE SCOOP IN FRONT REACH IN FREEZER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.// NEED LIDS FOR ALL GARBAGE CANS IN SIDE WHEN NOT IN USE/COVER ALL FOOD ITEMS IN STORAGE IN WALK IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS,DRY STORAGE NEED CLEANING
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING THROUGHT PREMISES
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.// Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//MUST REMOVE THREDS FROM FAUCET ON UTILITY SINK
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →