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ICANDYSUGAR SHOPPE

700 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

ICANDYSUGAR SHOPPE has been inspected 11 times by Chicago Department of Public Health since May 20, 2010. The most recent inspection, on December 19, 2019, found no infractions.

5 of 11 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, Handwashing and staff hygiene and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 25, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 7, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 7, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 30, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 June 30, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP AT THE REAR EXPOSED HAND SINK AND NO PAPER TOWELS AT EITHER FRONT OR REAR EXPOSED HAND SINK. MUST PROVIDE SOAP AND SANITARY TOWELS FOR HANDWASHING SINKS AT ALL TIMES. SOAP AND PAPER TOWELS WERE PROVIDED AT BOTH HAND SINKS BY END OF INSPECTION- CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ON THE CEILING TILES SURROUNDING THE CEILING VENTS ABOVE THE CONSUMER AREA IN THE FRONT OF STORE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER FOR THE REACH-IN REFRIGEATOR IN THE REAR AND MAINTAIN.
  3. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES IN THE DRY STORAGE ROOM MISSING. INSTRUCTED TO PROVIDE AND MAINTAIN CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMNPARTMENT SINK WITHOUT 3 DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBING UNDER THE REAR EXPOSE HANDSINK AND THE NECK OF THE FAUCET AT THE 3 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVED ABOUT 40 FRIUT FLIES AT PREMISES/REAR STORAGE AREAS.CITATION ISSUED. SERIOUS VIOLATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT REAR STORAGE AREAS.(SPILLAGE ETC.)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND 3 COMPARTMNET SINK AREA WITH CLUTTER. MUST DECLUTTER. BOXES,ETC.
  7. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK MUST ELEVATED OFF THE FLOORS AT REAR STORAGE ROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN REAR ROOM MUST BE REMOVED OR MINIMIZED. 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.
  8. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF SMALL/FRUIT FLY ACTIVITY NOTED (7-38-020). FOUND 12-SMALL/FRUIT FLIES ON BOXES STORED AT REAR STORAGE SHELVES; 5-ON WALL AROUND FRONT HANDSINK; 4-ON WALL OF MOP SINK. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE AFFECTED AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK MUST BE ELEVATED OFF THE FLOOR AT REAR STORAGE ROOM, & FLOORS UNDER SHELVES MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL AFFECTED WALLS MUST BE CLEAN/SANITIZED. DUSTY CEILING VENTS & WATER STAINED-TILES MUST BE ADDRESSED ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN REAR ROOM MUST BE REMOVED OR MINIMIZED. 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.
  9. License Re-Inspection

    0 infractions

  10. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. MUST INSTALL A SNEEZE GUARD FOR THE OPEN FOOD DISPLAY UNIT TO PREVENT CUSTOMERS CONTAMINATION.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST INSTALL A 3COMP SINK THAT'S LARGE ENOUGH TO COMPLETELY SUBMERGE ALL MULTI-USE UTENSILS FOR PROPER WASHING AND SANITIZING.
  11. License

    0 infractions

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