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iCREAM

1537 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

iCREAM has been inspected 4 times by Chicago Department of Public Health since May 24, 2012. The most recent inspection, on December 10, 2015, found no infractions.

1 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: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on June 7, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 24, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 May 24, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on May 24, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 24, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SHELVING UNITS, ESPRESSO MACHINE, MILK DISPENSER, AND MIXERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN FLOORS INSIDE CABINETS UNDER SINKS BEHIND FRONT COUNTER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN PREP AND STORAGE AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  3. Complaint Re-Inspection

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE (MILK,ICE CREAM,CUT FRUIT ) IS BEING PREPARED,HANDLED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED & SERVED.(SERIOUS 7-38-012)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS & ICE CREAM STORED IN FREEZERS
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST DETAIL CLEAN ALL EQUIPMENT,MILK DISPENSERS,SHELVING UNITS ,COUNTER TOP SURFACES,FREEZER,DISH MACHINE INTERIOR BASIN,FAN GUARDS IN REACH IN COOLER,MOLD FROM AROUND CAULK AT FRONT HAND SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR ALONG WALL BASES,UNDER,AROUND EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT PREMISES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPLACE MISSING WALL BASES THROUGHOUT FRONT PREP AREA & WHERE NEEDED.MUST CLEAN WALLS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN PREP AREA.MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON COFFEE MACHINE,REMOVE HOSE FROM BIB AT MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT
  4. Complaint

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICIES BY FOOD HANDLER OBSERVED HIM HANDLING CONTAINERS OF BREAST MILK GIVEN FROM MOTHERS & HANDLING MIXING BOWLS AND NOT WASHING HANDS AFTER EACH POSSIBLE CONTAMINATION.HAD FOOD HANDLER TO STOP AND WASH HANDS.(CRITICAL 7-38-010A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED FOOD HANDLER RINSING MULTIUSE UTENSILS(MIXING BOWLS,SPATULAR) AT 1 COMPARTMENT SINK.INSTRUCTED TO USE 3- COMPARTMENT SINK TO WASH,RINSE & SANITIZE MULTIUSE UTENSILS PROPERLY.(CRITICAL 7-38-030)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT & REAR DOORS WITH A" 1/2 " GAP ALONG BOTTOM OF DOOR TO WHERE THE DOORS ARE NOT RODENT PROOFED.MUST RODENT PROOF DOORS & MAINTAIN.(SERIOUS 7-38-020).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE (BREAST MILK,ICE CREAM,ETC) IS BEING HANDLED & SERVED AT THIS TIME.MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY AT TIMES FOOD IS BEING PREPARED,HANDLED & SERVED.(SERIOUS 7-38-012).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK BACKING UP IN FAR RIGHT & MIDDLE COMPARTMENTS WHEN WATER IS RELEASED FROM SINK & ALSO SLOW DRAINING.MUST REPAIR & MAINTAIN SINK.(SERIOUS 7-38-030).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS & ICE CREAM STORED IN FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL EQUIPMENT,MILK DISPENSERS,SHELVING UNITS ,COUNTER TOP SURFACES,FREEZER,DISH MACHINE INTERIOR BASIN,FAN GUARDS IN REACH IN COOLER,MOLD FROM AROUND CAULK AT FRONT HAND SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALL BASES,UNDER,AROUND EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE MISSING WALL BASES THROUGHOUT FRONT PREP AREA & WHERE NEEDED.MUST CLEAN WALLS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN PREP AREA.MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON COFFEE MACHINE,REMOVE HOSE FROM BIB AT MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT.

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