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MONTOYA'S ICE CREAM

2911 W 59TH ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

MONTOYA'S ICE CREAM has been inspected once by Chicago Department of Public Health, on September 25, 2012. The most recent inspection, on September 25, 2012, recorded 12 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

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 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 3 times on September 25, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 on September 25, 2012. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 September 25, 2012. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 September 25, 2012. 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 2 times on September 25, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

1 inspection

  1. Complaint

    12 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • PREMISES IS AN UNLICENSED, UNAPPROVED SOURCE. PREMISES IS BEING USED AS A COMMISSARY FOR PREPARING ICE CREAM, SUNDAES, WHIPPED CREAM, ETC FOR MOBILE ICE CREAM VEHICLES. PREMISES INSTD TO CEANSE AND DESIST OPERATION. CITATION ISSUED 7-38-005B. CRITICAL.
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH-IN COOLER IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 55F. INSTD TO MAINTAIN PROPER TEMPERATURES OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MILK AT IMPROPER TEMPERATURE OF 48F IN COOLER IN POOR REPAIR. CITATION ISSUED 7-38-005B2 CRITICAL. MILK VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • UNABLE TO PROPERLY WASH, RINSE, AND SANITIZE MULTI-USE EQUIPMENT. PREMISES DOES NOT HAVE REQUIRED PLUMBING (3-COMPARTMENT SINK) ON SITE. CITATION ISSUED 7-38-030 CRITICAL.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE HANDSWASHING FACILITES, NO EXPOSED HANDSINK IN FOOD PREP AREA. MUST PROVIDE SAME. CITATION ISSUED 7-38-030 CRITICAL
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • INSECT AND RODENT INFESTATION NOTED IN PREP AREA IN VARIOUS AREAS. LIVE FLYING INSECTS NOTED (OVER 30) IN PREP AREA AND ALSO NUMEROUS MICE DROPPINGS SCATTERED IN VARIOUS AREAS ALONG WALLBASE IN PREP AREA. CITATION ISSUED 7-38-020 CRITICAL
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE AND PREPARATION. OBSERVED LIVE FLIES ON OPEN, EXPOSED CONDIMENTS FOR ICE CREAM (SPRINKLES, COOKIES, NUTS ETC). FOOD ALSO BEING STORED OUTSIDE, NOT PROTECTED FROM ELEMENTS, NOTED PREP COOLER OUTSIDE. CITATION ISSUED 7-38-005A SERIOUS.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA AND SURROUNDING AREA NOT CLEAN OR MAINTAINED, EXCESSIVE GARBAGE, DEBRIS, OVERFLOWING DUMPSTERS, LIDS UNABLE TO CLOSE. INSTD TO KEEP CLEAN AND MAINTAIN. CITATION ISSUED 7-38-020 SERIOUS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING, PREPARING POTENTIALLY HAZARDOUS FOODS (ICE CREAM, SUNDAES, WHIPPED CREAM, ICE, , ETC). CITATION ISSUED 7-38-012 SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON FOOD CONTACT EQUIPMENT THRU-OUT NOT CLEAN EXCESSIVE DEBRIS BUILD-UP: INCLUDING ALL PREP TABLES, COOLERS, FREEZERS, MULTI-USE EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT PREP AREA IN POOR REPAIR AND NOT CLEAN, BLACK MOLD SUBSTANCE NOTED THRU-OUT. INSTD TO CLEAN AND REPAIR SAME SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS THRU-OUT PREMISES NOT CLEAN. CLEAN AND MAINTAIN SAME.

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