Skip to content
Loading map…

FRANCES ICE CREAME & SWEET SHOP

508 E 71ST ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

FRANCES ICE CREAME & SWEET SHOP has been inspected 4 times by Chicago Department of Public Health since August 10, 2011. The most recent inspection, on October 15, 2015, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times on August 10, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 28, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 10, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 2 separate inspections, most recently on August 28, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 28, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION. CITATION ISSUED-SERIOUS 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SANDWICHES PREPARED AND PACKAGED ON PREMISES FOR SALE MUST BE PROPERLY LABELED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE AND DISPLAY SHELVES THROUGHOUT, INTERIOR AND EXTERIOR OF ICE MACHINE, ALL COUNTERS, COOLERS AND FREEZERS(DEFROST ALSO), PIZZA HOLDING UNIT, PREP TABLE, AND ANY OTHER UNCKEAN EQUIPMENT AND SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR AT FRONT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. SEAL CRACKS AND OPENINGS IN THE WALLS INSIDE WASHROOM, AND REPLACE MISSING CEILING TILES IN SAME AREA. CLEAN ALL WALLS AND ATTACHED PIPES THROUGHOUT WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING KNOB FOR HOT WATER AT 3 COMPARTMENT SINK. REPAIR LEAKY PIPE CONNECTED TO ICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FURNACE ROOM CLUTTERED, MUST REMOVE ALL UNNECESSARY ARTICLES FROM THIS AREA AND KEEP IT NEAT AND ORGANIZED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • USING A BOWL AS AN ICE DISPENSING UTENSIL IN ICE MACHINE, MUST REPLACE WITH AN ICE SCOOP OR UTENSIL WITH A HANDLE ATTACHED.
  3. License Re-Inspection

    0 infractions

  4. License

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL HAND WASHING FACILITIES THAT ARE READILY ACCESSIBLE TO THE FOOD PREP AREA. (IN THE IMMEDIATE PREP AREA)MUST ALSO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING FACILITIES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROPERLY SCREEN WINDOW IN WASHROOM AND REMOVE JACKET BEING USED AS A SCREEN.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE AN OUTSIDE WASTE RECEPTACLE TO PROPERLY DISPOSE OF REFUSE. (IF SHARING RECEPTACLE WITH ANOTHER BUSINESS MUST PROVIDE PROOF IN WRITING FROM THAT BUSINESS)
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE INTERIOR WASTE RECEPTACLES FOR THE WASHROOM AND PREP AREA.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST INSTALL AN ATTACHED METAL DRAIN BOARD AND GREASE TRAP AT THE 3 COMPARTMENT SINK. MUST PROVIDE 3 WORKING STOPPERS AT 3 COMP SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OR PAINT RAW WOOD DOOR,SHELVING UNITS AND STAND HOLDING FURNACE TO PREVENT INSECT HARBORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL SMALL OPENING IN FLOORBASE BEHIND HOT WATER HEATER TO PREVENT RODENT HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSATLL A DIPPER WELL AT ICE CREAM FREEZER. DIPPER WELL MUST BE PROPERLY PLUMBED AND DRAINING. MUST PROVIDE A SPLASH GUARD BETWEEN THE MOP SINK AND THE 3 COMPARTMENT SINK. MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK.

Nearby inspected facilities

Own this business? Add a badge to your website