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MARIN'S ICE CREAM SHOP

4737 1/2 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MARIN'S ICE CREAM SHOP has been inspected 7 times by Chicago Department of Public Health since April 4, 2013. The most recent inspection, on December 10, 2015, found no infractions.

2 of 7 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 temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 August 13, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 2, 2014. 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 April 4, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 10 times across 5 separate inspections, most recently on August 13, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 3 separate inspections, most recently on August 13, 2014. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 8 -10 LIVE SMALL FLIES ON WALLS AND BOXES IN PREP AREA AND FLYING AROUND PREMISES.ALSO MORE THAN 10 LIVE ROACHES CRAWLING ON WALL UNDER TV AND ON AND AROUND WALL SHELVING UNIT OVER PREP COOLER IN REAR PREP AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/13/14(SERIOUS 7-38-020)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE POOLING WATER FROM FLOOR AT AND UNDER PREP COOLER AND KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE HOLE IN WALL NEAR REAR DOOR AND GAP IN BETWEEN WALL AND FLOOR BEHIND PREP COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PREP COOLER.
  4. Canvass Re-Inspection

    3 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO SUMMARY REPORT DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM PREVIOUS INSPECTION DONE ON 6/2/14. A NEW SUMMARY REPORT WILL BE GIVEN AND POSTED AT THIS TIME OF INSPECTION.MUST BE DISPLAYED AND VISIBLE FOR ALL TO VIEW.(SERIOUS 7-42-010B)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: MUST INVERT PLASTIC WEAR
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE LIGHT SHIELDS IN PREP AREA.
  5. Canvass

    11 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED INADEQUATE HAND WASHING & TOILET ROOM FACILITIES NOT ACCESSIBLE & MAINTAINED AT THIS TIME.OBSERVED 8 CASES OF POP & WATER AND 1 CASE OF CHIPS STORED ON FLOOR IN FRONT OF PREP AREA HAND SINK AND NO SOAP & TOWELS AT HAND SINK IN TOILET ROOM WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED AT THIS TIME SUCH AS (CHEESE SAUCE,GROUND BEEF,ICE CREAM,CORN,ETC).MANAGER REMOVED ARTICLES FROM IN FRONT OF SINK & PROVIDED TOWELS AND SOAP. MUST KEEP ACCESSIBLE & ADEQUATELY STOCKED.(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 EVIDENCE OF MORE THAN 20 LIVE SMALL FLIES FLYING AROUND PREP AREA ,ON WALLS ,ON EXTERIOR OF GREASE TRAP AT 3-COMP SINK,IN TOILET ROOM.20 OR MORE LIVE ANTS CRAWLING ON FLOOR & WINDOW SILLS IN DINING ARE,UNDER PREP TABLE,NEAR REAR DOOR.ALSO REAR DOOR NOT TIGHT FITTING.REPAIR REAR DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/2/14.(SERIOUS 7-38-020)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT PLASTIC WEAR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SCREEN ON REAR DOOR IF DOOR WILL BE LEFT OPEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN MICROWAVE,UNUSED ICE CREAM FREEZER.MUST DEFROST SOME ICE CREAM FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE LOOSE WALL BASES IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON CEILING IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR BROKEN SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE DIPPING WELL FOR BULK ICE CREAM.MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR COOLERS.
  6. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A DIPPER WELL FOR HAND PACKED ICE CREAM
  7. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER AT FRONT COUNTER SPACE AREA, TO PREVENT CUSTOMERS FROM ENTERING FOOD PREP AREA, PREMISES NOT OPEN FOR BUSINESS AT THIS TIME
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SHELVING ABOVE THREE COMPARTMENT SINK TO DRAIN DISHES AND A SPLASH GUARD NEXT TO EXPOSED HAND SINK AND THREE COMPARTMENT SINK IN PREP AREA

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