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KILWINS CHOCOLATES FUDGE AND ICE CREAM

310 S MICHIGAN AVE, CHICAGO, IL 60604 · Restaurant

Inspection summary

KILWINS CHOCOLATES FUDGE AND ICE CREAM has been inspected 8 times by Chicago Department of Public Health since January 25, 2017. The most recent inspection, on October 29, 2024, found no infractions.

4 of 8 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: Handwashing and staff hygiene, Protecting food from contamination 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.

  • 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 6 times across 3 separate inspections, most recently on October 17, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 4, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 29, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 29, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 2 separate inspections, most recently on November 29, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK) ARE BEING STORED. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED, SERVED, AND STORED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING CLEANSER AT HANDWASHING SINK LOCATED IN CHOCOLATE FOOD PREPARATION AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED IN BASEMENT WASHROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK FILLED WITH UTENSILS: BRUSHES, SPOONS AND CHOCOLATE PADDLE (APPROX 3 FT TALL). HANDWASHING SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING. INSTRUCTED TO REMOVE SAID UTENSILS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND SOILED USED CLOTH GLOVES STORED WITH CLEAN CLOTH GLOVES. INSTRUCTED TO SEPARATE CLEAN GLOVES FROM SOILED USED GLOVES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO COLD WATER AT THE FOLLOWING HANDWASHING SINKS: CUSTOMER/EMPLOYEE WASHROOM LOCATED ON 1ST FLOOR AND EMPLOYEE WASHROOM LOCATED IN BASEMENT. WATER TEMPERATURES RANGING FROM 100F - 120F WHEN COLD WATER KNOB IS TURNED ON. MUST PROVIDE COLD WATER.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. INSTRUCTED TO MAINTAIN KIT WITH ALL NECESSARY SUPPLIES AND A WRITTEN PROCEDURE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASH SINK IN UNISEX RESTROOM MAINTAINING AN IMPROPER TEMPERATURE OF 71.4. INSTRUCTED TO MAINTAIN ALL HAND WASH SINKS AT A MINIMUM OF 100F. PRIORITY VIOLATION 7-38-030(c). CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE PREP COOLER. INSTRUCTED TO INSTALL AND MAINTAIN THERMOMETERS IN ALL REFRIGERATORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BUILD UP OF DIRT AND GRIME IN THE GASKET OF THE PREP COOLER NEAR COFFEE MAKER. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN CHEMICAL TEST STRIPS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY FROM INSPECTION ON 8/11/2017 POSTED FOR PUBLIC VIEW AT TIME OF INSPECTION. INSTRUCTED TO POST CURRENT SUMMARY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-010(b). CITATION ISSUED.
  6. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK WITH SHIPPING MATERIAL ATTACHED. INSTRUCTED TO REMOVE ALL SHIPPING MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD AND NON FOOD CONTACT SURFACES WITH CONSTRUCTION DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FOOD AND NON FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR AROUND THE FLOOR DRAIN UNFINISHED IN THE BASEMENT RESTROOM. INSTRUCTED TO FINISH THE FLOOR AROUND THE FLOOR DRAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ESCUTCHEON PLATES LOOSE WITH A HOLE AROUND THEM AT THE MOP SINK FAUCET. INSTRUCTED TO SEAL THE HOLE AND SEAL THE ESCUTCHEON PLATES TO THE WALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED THE BASEMENT RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSURE DEVICE ON THE BASEMENT RESTROOM DOOR.
  7. License

    0 infractions

  8. License

    0 infractions

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