Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
MANGO PARADISE
License/Permit #
000000
Street Address
6170 GRAND AVE UNIT SUITE K-93
City/State
GURNEE, IL
ZIP Code
60031
No. of Risk Factor/Intervention Violations
2
No. of Repeat Risk Factor/Intervention Violations
0
Date
05/08/2025
Time In
01:55 PM
Time Out
03:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) GUADALUPE GARCIA
Risk Category Medium
Purpose of Inspection Routine/Educational
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
COS
R
SUPERVISION
1
IN
OUT
N/A
Person in charge present, demonstrates knowledge, and performs duties
2
IN
OUT
N/A
Certified Food Protection Manager (CFPM)
EMPLOYEE HEALTH
3
IN
OUT
Management, food employee and conditional employee; knowledge, responsibilities and reporting
4
IN
OUT
Proper use of restriction and exclusion
5
IN
OUT
Procedures for responding to vomiting and diarrheal events
GOOD HYGIENIC PRACTICES
6
IN
OUT
N/O
Proper eating, tasting, drinking, or tobacco use
7
IN
OUT
N/O
No discharge from eyes, nose, and mouth
PREVENTING CONTAMINATION BY HANDS
8
IN
OUT
N/O
Hands clean and properly washed
9
IN
OUT
N/A
N/O
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
10
IN
OUT
Adequate handwashing sinks properly supplied and accessible
APPROVED SOURCE
11
IN
OUT
Food obtained from approved source
12
IN
OUT
N/A
N/O
Food received at proper temperature
13
IN
OUT
Food in good condition, safe, and unadulterated
14
IN
OUT
N/A
N/O
Required records available: molluscan shellfish identification, and parasite destruction
Compliance Status
COS
R
PROTECTION FROM CONTAMINATION
15
IN
OUT
N/A
N/O
Food separated and protected
16
IN
OUT
N/A
Food-contact surfaces: cleaned and sanitized
17
IN
OUT
Proper disposition of returned, previously served, reconditioned and unsafe food
TIME/TEMPERATURE CONTROL FOR SAFETY
18
IN
OUT
N/A
N/O
Proper cooking time and temperatures
19
IN
OUT
N/A
N/O
Proper reheating procedures for hot holding
20
IN
OUT
N/A
N/O
Proper cooling time and temperature
21
IN
OUT
N/A
N/O
Proper hot holding temperatures
22
IN
OUT
N/A
N/O
Proper cold holding temperatures
23
IN
OUT
N/A
N/O
Proper date marking and disposition
24
IN
OUT
N/A
N/O
Time as a Public Health Control; procedures and records
CONSUMER ADVISORY
25
IN
OUT
N/A
Consumer advisory provided for raw/undercooked food
HIGHLY SUSCEPTIBLE POPULATIONS
26
IN
OUT
N/A
Pasteurized foods used; prohibited foods not offered
FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES
27
IN
OUT
N/A
Food additives: approved and properly used
28
IN
OUT
N/A
Toxic substances properly identified, stored, and used
CONFORMANCE WITH APPROVED PROCEDURES
29
IN
OUT
N/A
Compliance with variance/specialized process/HACCP
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in the box if the numbered item is not in compliance Mark "X" in appropriate box for COS and/or R
COS
=corrected on site during inspection
R
=repeat violation
Compliance Status
COS
R
SAFE FOOD AND WATER
30
Pasteurized eggs used where required
31
Water and ice from approved source
32
Variance obtained for specialized processing methods
FOOD TEMPERATURE CONTROL
33
Proper cooling methods used; adequate equipment for temperature control
34
Plant food properly cooked for hot holding
35
Approved thawing methods used
36
X
Thermometers provided and accurate
FOOD IDENTIFICATION
37
X
Food properly labeled; original container
PREVENTION OF FOOD CONTAMINATION
38
Insects, rodents, and animals not present
39
Contamination prevented during food preparation, storage and display
40
Personal cleanliness
41
Wiping cloths: properly used and stored
42
Washing fruit, vegetables and other plant food
PROPER USE OF UTENSILS
43
In-use utensils: properly stored
Compliance Status
COS
R
PROPER USE OF UTENSILS
44
Utensils, equipment and linens: properly stored, dried, and handled
45
Single-use/single-service articles: properly stored and used
46
Gloves used properly
UTENSILS, EQUIPMENT, AND VENDING
47
Food and non-food contact surfaces cleanable, properly designed, constructed and used
48
Warewashing facilities: installed, maintained and used; test strips
49
Non-food contact surfaces clean
PHYSICAL FACILITIES
50
Hot and cold water available; adequate pressure
51
Plumbing installed; proper backflow devices
52
Sewage and waste water properly disposed
53
Toilet facilities: properly constructed, supplied, and cleaned
54
Garbage and refuse properly disposed; facilities maintained
55
Physical facilities installed, maintained and clean
56
Adequate ventilation and lighting; designated areas used
FOOD HANDLER AND ALLERGEN AWARENESS
57
Food handler training 410 ILCS 625/3.06.
58
Allergen awareness training for CFPM 410 ILCS 625/3.07 (rest. only)
Water Supply:
Community
Non-Community
Licensed Non-Community
Waste Water System:
Community
On-Site
IEPA System
Sanitizer:
Temperature Logs in Use:
Location
Method
Sanitizer Type
Concentration (PPM)
Heat(F)
Spray Bottle
Chemical Sanitizer
Chlorine
50
0.00
CFPM Verification (name, expiration date, ID#):
GUADALUPE GARCIA 12/13/2029 26647861
Presentation Type:
VISUAL
Number Attended:
1
HACCP Discussed
HACCP Principle
Plan Onsite
1. Determine the Hazard
Discussed the HACCP principle of identifying critical control points in your processes such as hot holding at 135 degrees F or above, cold holding at 41 degrees F or below and at freezing for frozen foods .
Not Applicable
IL Requirements:
Use of non-latex gloves for food handling and preparation 410 ILCS 180/10.
Appropriate default beverage for children's meal 410 ILCS 620/21.5.
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
MAYO/PREP COOLER
59.00°F
CHEESE/PREP COOLER
55.00°F
CREAM/REACH-IN COOLER
55.00°F
CHEESE/REACH-IN COOLER
55.00°F
CUT MELON/REACH-IN COOLER
55.00°F
CORN/CHEST FREEZER
-1.00°F
CORN/SOUP KETTLE/WELL
155.00°F
OBSERVATIONS AND CORRECTIVE ACTIONS
P=Priority PF=Priority Foundation C=Core R=Repeat
Item Number
P/PF/C/R
Code Reference
Violations cited in this report must be corrected within the time frames below.
22
P
3-501.16(A)(2)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41°F or less. Cheese and mayo are being held in the prep cooler at 52 degrees. Cream, cheese and cut melon are being held in the reach-in cooler at 55 degrees. New commercial grade coolers will be ordered. Menu will be limited and freezer temperature will be adjusted not to freeze the food. The food has been discarded.
CORRECT BY: May 11, 2025
10
PF
6-301.11
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. There is no handwashing soap at handwashing sink. Dish detergent is used for handwashing. Provide a handwashing soap. CORRECT BY: May 11, 2025
36
C
4-204.112 (A)
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Provide thermometers inside coolers. CORRECT BY NEXT ROUTINE INSPECTION
37
C
3-602.11 (A) (B 1-3, 4-7)
(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including CFR - Food labeling, and CFR Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act, nutrition labeling as specified in CFR - Food Labeling and CFR Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Packaged chips do not have a label. Provide a proper label. CORRECT BY NEXT ROUTINE INSPECTION
Inspection Comments
. Facility is staying open with limited menu.
GUADALUPE GARCIA Person In Charge (Signature)
Olivera Lazarevic Inspector
Follow-up:
Yes
No
Follow-up Date:
05/11/2025
This was a routine inspection. Because there were certain violations cited, a re-inspection is required.
If these violations are not corrected at the time of the re-inspection, an additional re-inspection will be required, and a re-inspection fee of $328.00 will be assessed per the Lake County Code Chapter 173.
I (the facility Owner/Manager) have read and acknowledge the statement checked above.
