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FRUIT GOD

7601 S CICERO AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

FRUIT GOD has been inspected 4 times by Chicago Department of Public Health since July 19, 2018. The most recent inspection, on May 2, 2019, recorded 11 infractions.

1 of 4 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on May 2, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on May 2, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on May 2, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times across 2 separate inspections, most recently on August 31, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 2, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 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.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 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.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 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).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDSINKS IN REAR PREP AREA AND TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN SAME.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 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.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND UTILITY SINK. INSTD TO PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHES IMPROPERLY STORED. INSTD TO STORE PROPERLY AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 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.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR AND MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • LIGHTSHIELDS AND CEILING TILES IN REAR NOT CLEAN, DUST ACCUMULATION. INST TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT OUT IN WALK IN COOLER. INSTD TO PROVIDE AND MAINTAIN SAME.
  2. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. 7-38-012 PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON PREMISES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKING SYSTEM ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PREIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2.102.B OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.
  3. License

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 OBSERVED NO VALID CITY OF CHICAGO SANITATION ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. 7-38-012. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON PREMISES FOR RESPONDING TO VOMITING AND DIARHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKING SYSTEM ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO TEST STRIPS FOR THE CHLORINE SANITIZER. INSTRUCTED TO PROVIDE. 7-38-005. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.B OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.
  4. License

    0 infractions

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