Frutyland

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN PREP TABLES, SHELVES IN CABINETS, AND INTERIOR OF COLD-HOLDING UNITS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED ONE TOILET ROOM DOOR NEAR THE PREP AREA NOT SELF-CLOSING.INSTRUCTED TO PROVIDE SELF CLOSING DEVICE TO ENSURE DOORS ARE SELF CLOSING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTD TO DETAIL CLEAN FLOORS, ALONG THE WALL BASE IN ALL CORNERS IN THE PREP AREA, STORAGE AREA, WASHROOMS, DINING AREA, UNDER AND BEHIND ALL ICE CREAM FREEZER AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR AND 3 DOOR PREP COOLERS. OBSERVED YOGURT AT 50.7F AND SOUR CREAM AT 55.4F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUE...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F, AND THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48F. BOTH COOLERS WERE USED TO STORE TCS FOODS SUCH AS YOGURT AND SOUR CREAM. MANAGEMENT INSTRUCTED TO MAINTAIN BOTH COOLERS BELOW 4...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE CRUMB TRAY INSIDE OF THE PIZZA OVEN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN PROCEDURE ON CLEANING WHEN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

NO PROPER MARKING ON READY TO EAT FOOD. MUST PROPERLY LABEL AND DATE ALL READY TO EAT FOODS INSIDE THE REACH IN COOLER AND PREP COOLER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL DRY BULK FOOD CONTAINERS NEED LABEL OUTSIDE THE CONTAINER.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTH FOR WIPING CHOPPING BOARD, PREP TABLE, COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

REPLACE GROCERY BAG BEING USED TO STORED BREAD WITH FOOD GRADE STORAGE BAG. SOME ICE CREAM FREEZER AND 2 DOOR REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN ALL THE SHELVES ON THE CABINET IN THE KITCHEN AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OUTSIDE DUMPSTER LID BROKEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN. MUST CLEAN THE SOLID LIGHT SHIELD ABOVE THE SERVING AREA FOR ICE CREAM AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BROKEN CEILING TILES IN THE DINING AREA. MUST REPLACE AND MAINTAIN. MUST REPLACE BROKEN SOLID LIGHT SHIELD BY THE ENTRANCE TO SERVING AREA AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOOR ALONG THE WALL BASE ALL CORNER IN THE PREP AREA, STORAGE AREA, WASHROOMS, DINING AREA, UNDER AND BEHIND ALL ICE CREAM FREEZER NEEDS DETAIL CLEANING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ONE OF THE FOOD HANDLER EMPLOYEE HAS NO FOOD HANDLER CERTIFICATE. MUST PROVIDE .

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED TORN GASKETS AT THE 2 DOOR STAND-UP COOLER WHERE CUT MELON IS STORED.INSTRUCTED TO REPLACE GASKET AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN INTERIORS/EXTERIORS OF COOLERS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES IN NEED FOR FURTHER CLEANING AND MAINTAIN ALSO,REPLACE BROKEN FLOOR TILES IN THE PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO REPLACE WATER STAINED CEILING TILES IN THE PREP AREAS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE NESTLE COFFEE STATION.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE BACKFLOW PREVENTION DEVICE AT WATERLINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO ELEVATE STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROVIDE LABELS WITH DATE, PRODUCT NAME, BUSINESS NAME, ADDRESS AND PHONE NUMBER ON ALL DESSERTS INSIDE SMALL INDIVIDUAL PLASTIC CONTAINERS LOCATED INSIDE THE DESSERT COLD HOLDING UNIT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPAIR/REPLACE THE GASKET ON THE RIGHT HAND SIDE DOOR OF THE 2-DR REFRIGERATOR CLOSEST TO THE 3-COMP SINK. FOUND GASKET LOOSE AT THIS TIME. MUST REPAIR AND PROVIDE. MUST REPAIR BROKEN WASTE BASKET LID INSIDE THE CUSTOMER RESTROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE INTERIOR PANEL AND LEFT HAND SIDE WALL AT THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE ALL DEBRI AND DEAD INSECTS FROM INSIDE THE PLASTIC LIGHT SHIELDS AT CEILINGS FOR ALL FIXTURES LOCATED IN THE 2ND PREP AREA ROOM AND AT THE HALLWAY LEADING TO THE CUSTOMER RESTROOM. ALSO MUST REMOVE DUST AT CEILING ABOVE THE DESSERT COLD H...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST ALWAYS PROVIDE 3-WORKING SINK STOPPERS FOR THE 3-COMP SINK. FOUND ONLY 2 WORKING SINK STOPPERS. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILE REAR STORAGE AREA, INSTRUCTED TO REPAIR,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING TILE NOT MAINTAINED IN REAR PREP AREA. INSTRUCTED TO REPLACE DAMAGED CEILING TILE. LIGHT COVERS IN REAR PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS IN ICE CREAM FREEZER, INSTRUCTED TO CLEAN/SANITIZE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT PREP AREA, AND IN POOR REPAIR REAR STORAGE AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER THRU-OUT STORAGE AREAS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOODS NOT IN ORIGINAL CONTAINERS NOT LABLED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING TILE NOT MAINTAINED IN FRONT PREP AREA. INSTRUCTED TO REPLACE DAMAGED CEILING TILE. LIGHT COVERS IN REAR PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

LIGHT AND VENTILATION COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN COVERS AND REMOVE DUST BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THREE COMPARTMENT SINK FAUCET AT NECK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO OVER FLOW TUBE FOR DIPPER WELLS; INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS ON ICE CREAM MACHINE AND ICE BUILD-UP ON CHEST FREEZERS; INSTRUCTED TO CLEAN/SANITIZE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS INSIDE THE STORAGE ROOM AND FURNACE ROOM; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS INSIDE EMPLOYEES WASHROOM AND DOOR FOR SAME ROOM IN POOR REPAIR; INSTRUCTED TO REPAIR AND REPAINT. ALSO INSTRUCTED TO CLEAN LIGHT SHIELDS THRU-OUT REAR PREP AREA, AND SEAL OPENING AROUND PIPE INSIDE THE FURNACE ROOM TO PREVENT PEST ENTRY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO BACK FLOW PREVENTERS FOR ICE CREAM MACHINE OR NESCAFE COFFEE MACHINE; INSTRUCTED TO PROVIDE VISIBLE BACK FLOW PREVENTERS FOR BOTH.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO DIPPER WELL FOR ICE CREAM FREEZERS, INSTRUCTED TO PROPERLY INSTALL WELL. ALSO MUST SEAL OR REPLACE RUSTY SHELVING UNITS IN CLOSET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES AND CABINET UNDER HAND WASHING BOWL IN WASHROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS/FOOD DEBRIS THRU-OUT FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO REPLACE BROKEN CEILING PANELS AT REAR PREP AREA AND SEAL OPENINGS AROUND PIPES THRU-OUT TO PREVENT PEST ENTRY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE MISSING AND BROKEN LIGHT SHIELDS ABOVE BOTH PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO PROPERLY INSTALL AN EXPOSED HAND WASHING SINK AT THE FRONT PREP AREA, WITH HOT/COLD WATER, SOAP AND PAPER TOWELS AND SPLASH GUARDS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER THRU-OUT PREP AREAS AND STORAGE AREAS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORED CLEANING TOWELS IN AN APPROVED SANITIZER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//ALL COOLERS, FREEZERS NEED TO BE ON UP & RUNNING WITH THERMOMETERS IN SIDE

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.//REAR...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO LICENSE DISPOSAL SERVICES

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO CERTIFIED FOOD HANDELER ON PREMISES

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.//REPAIR HOLES IN CEILING THROUGHT PREMISES

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.// NEED SELF CLO...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//BASE OF FAUCET LEAKING WATER ON 3COMP SINK REPAIR./MUST REMOVE THREDS FROM FAUCET ON UTILITY SINK.