FRUIT GOD Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (TURKEY, SLICING FRUITS, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH CLEANSER AT REAR HANDWASH SINK OR HANDWASH SINK IN TOILET ROOM. HANDWASH CLEANSER BLOCKED BY COOLER IN FRONT PREP AREA. INSTD TO PROVIDE ACCESSIBLE HANDWASH CLEANSER AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT REAR PREP AREA HANDWASH SINK OR FRONT PREP AREA HANDWASH SINK. INSTD TO PROVIDE AT ALL TIMES. SEE VIOLATION ABOVE. PRIORITY FOUNDATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE AT HANDSINKS IN REAR PREP AREA AND TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN SAME.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK IN COOLER INOPERABLE. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND HAVE COOLER ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND UTILITY SINK. INSTD TO PROVIDE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHES IMPROPERLY STORED. INSTD TO STORE PROPERLY AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY SURFACE ON TOP OF GREASE INTERCEPTOR. INSTD TO REMOVE RUST AND MAINTAIN. RAW WOOD SURFACE (WOODEN STORAGE CRATES AND WOOD STUD IN FRONT PREP AREA). INSTD TO SEAL ALL RAW WOOD SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR AND MAINTAIN SAME.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: LIGHTSHIELDS AND CEILING TILES IN REAR NOT CLEAN, DUST ACCUMULATION. INST TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: LIGHTSHIELDS AND CEILING TILES IN REAR NOT CLEAN, DUST ACCUMULATION. INST TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.