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San Luis Freeze Inc

4241 W ARMITAGE AVE, CHICAGO, IL 60639 · Mobile Food Dispenser

Inspection summary

San Luis Freeze Inc has been inspected 10 times by Chicago Department of Public Health since August 9, 2011. The most recent inspection, on September 14, 2011, found no infractions.

6 of 10 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 temperature control and Handwashing and staff hygiene.

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

  • 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 6 times across 3 separate inspections, most recently on August 16, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on August 16, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 4 separate inspections, most recently on September 8, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 4 separate inspections, most recently on September 8, 2011. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

10 inspections

  1. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL MOBILE FOOD DISPENSER MUST BE EQUIPPED WITH A SIGNAL ARM. INSTRUCTED TO PROVIDE.----------MUST PROVIDE THE NAME AND ADDRESS OF THE LICENSEE IN A CONSPICUOUS PLACE ON THE OUTSIDE OF EACH SIDE OF EVERY VEHICLE.
  4. License Re-Inspection

    0 infractions

  5. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLER MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL CONVENIENT AND ACCESSIBLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL MOBILE FOOD DISPENSER MUST BE EQUIPPED WITH A SIGNAL ARM. INSTRUCTED TO PROVIDE.----------MUST PROVIDE THE NAME AND ADDRESS OF THE LICENSEE IN A CONSPICUOUS PLACE ON THE OUTSIDE OF EACH SIDE OF EVERY VEHICLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLER.
  6. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLER MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWEL CONVENIENT AND ACCESSIBLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL MOBILE FOOD DISPENDER MUST BE EQUIPPED WITH A SIGNAL ARM. INSTRUCTED TO PROVIDE.--------MUST PROVIDE THE NAME AND ADDRESS OF THE LICENSEE IN A CONSPICUOUS PLACE ON THE OUTSIDE OF EACH SIDE OF EVERY VEHICLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLER.
  7. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLER MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT RUNNING WATER AT 3 COMPARTMENT SINK AND AT TAYLOR MACHINE. INSTRUCTED TO PROVIDE.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPERTOWEL CONVENIENT AND ACCESSIBLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL MOBILE FOOD DISPENSER MUST BE EQUIPPED WITH A SIGNAL ARM. INSTRUCTED TO PROVIDE.----------MUST PROVIDE THE NAME AND ADDRESS OF THE LICENSEE IN A CONSPICUOUS PLACE ON THE OUTSIDE OF EACH SIDE OF EVERY VEHICLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLER.
  8. License

    0 infractions

  9. License

    0 infractions

  10. License

    0 infractions

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