CAFETERIA Y NEVERIA FRUITLANDI.

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BOTH COOLERS NOT KEEPING PROPER TEMPERATURE 1ST COOLER 50*F AND THE 2ND 60*F MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE 40*F OR BELOW .MUST REPAIR

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS AND FREEZERS MUST BE RUNNING. COOLERS MUST MAINTAIN 40*F OR BELOW FREEZERS 0*F OR BELOW.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO GAS SERVICE AVAILABLE YET. MUST PROVIDE.

Adequate and convenient hand washing facilities shall be provided for all employees.NEED TO PROVIDE EXPOSED HAND SINK IN FRONT PREP AREA

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NEED TO PROVIDE PEST CONTROL LOG BOOK FROM LICENSED PEST CONTROL COMPANY. ALSO FRONT AND REAR DOORS MUST BE RODENT PROOF. TIGHT FITTING NO LIGHT SHOWING UNDER THE DOOR.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER. MUST PROVIDE PROOF OF ENROLLEMENT OR CITY OF CHICAGO CERTIFICATE.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NEED TO HOOK UP 3 COMP SINK FOR PROPER WASH AND SANITIZING. ALSO NEED A GREASE TRAP INSTALL.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN SNEEZE GUARD ON THE FREEZER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. NEED TO CLEAN AND SANITIZE ALL EQUIPMENT AND PREP TABLES. CLEAN ALL INTERIORS OF COOLERS AND FREEZERS. ALSO CLEAN THE BATHROOM SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN RHE FLOORS THROUGHOUT PREMISES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. RESTROOM DOOR NOT SELF CLOSING. PLACE GARBAGE CAN WITH A LID IN RESTROOM.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE CONSTRUCTION CLUTTER FROM PREMISES.