Fitness Formula Club

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE 2 DOOR PREP COOLER UNDER THE COUNTER.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

FOUND NO SUMMARY REPORT POSTED. INSTRUCTED MANAGER TO PROVIDE POSTED SUMMARY REPORT IN A CONSPICOUS PLACE FOR CUSTOMERS TO SEE. PRIORITY FOUNDATION VIOLATION.

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

2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION IS...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11 (A)(1)(2)(3) OBSERVED BOXED ITEMS STORED ON THE STORAGE ROOM FLOOR. INSTRUCTED TO ELEVATE AND STORE ITEMS 6 INCHES FROM THE FLOOR.

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. DAIRY, SMOOTHIES ARE MADE ON SITE). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING THE PREPARATION/SERVING OF POTENTIALLY HAZARDOUS ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED ALL FOOD HANDLERS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

FOUND THE CUTTING BOARD WITH DEEP DARK GROOVES IN IT. INSTRUCTED TO REPLACE AND MAINTAIN.

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

FOUND ITEMS STORED ON FLOOR UNDER FRONT COUNTER AND IN DRY STORAGE CLOSET. INSTRUCTED TO STORE AT LEAST SIX INCHES OFF THE FLOOR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND NO INTERNAL THERMOMETERS IN THE FRONT BEVERAGE DISPLAY COOLER OR IN THE REFRIGERATOR IN THE DRY STORAGE ROOM. INSTRUCTED TO INSTALL AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WET WASH CLOTH SITTING ON COUNTER. INSTRUCTED TO STORE ALL WASH CLOTHS IN A BUCKET WITH SANITIZING SOLUTION AND TO MAINTAIN.

* 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.MUST PROVIDE A CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION AS REQUIRED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.MUST REPAIR FAUCET AT 3 COMP SINK NOT PROPERLY CONNECTED,WATER NOT...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING INTERIORS OF COOLERS,DIPPING WELL,INTERIOR OF CABINETS BENEATH 3 COMP SINK AREAS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHTS ABOVE FOOD PREP AREA NOT SHIELDED.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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

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.MUST CLEAN,ORGANIZE ALL STORAGE ROOMS AT REAR,ALL ITE...