Xsport Fitness

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.

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

FOUND 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 VIOLATION 7-38-012. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND 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 ISSUED -

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

WE OBSERVED SLIGHTLY BLACK SUBSTANCE AT INTERIOR DOOR PANEL OF ICE BIN OF THE ICE MACHINE IN THE SMOOTHIES AREA,INSTRUCTED TO CLEAN AND MAINTAIN

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

ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE THREE STOPPERS AT SAID SINK

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

OBSERVED CARDBOARD BOXES ON SHELVES INSIDE THE STORAGE FOOD.INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK, WHICH SAID SINK WAS USED. OBSERVED THREE CLEAN BLENDER CONTAINERS STORED INVERTED AT DRAIN BOARD BY SANITIZER COMPARTMENT.PRESENT SANITIZER SOLUTION CONCENTRATION OF 0ppm. AFTER 4-5 TIMES ATT...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESS ICE BUILD-UP INSIDE WHITE CHEST FREEZER(UNABLE TO CLOSE LID) FROZEN FRUITS AREA STORED AT SAID UNIT.CLEAN ANS MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER FOR REAR REACH IN COOLER WHERE OVERFLOW PRODUCT IS STORED.

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

ONE OF THE FOUR WASHBOWLS IN THE WOMANS WASHROOM NOT OPERATIONAL. MUST REPAIR.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES AVAILABLE FOR EMPLOYEES PREPARING FOODS AT THIS TIME. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT FROM INSPECTION #1588431 ON 11-17-15 NOT POSTED ON PREMISES. SERIOUS VIOLATION 7-42-010(B).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION FROM 11-17-15 NOT CORRECTED. #34- OBSERVED MISSING COVING AT THE JUICE BAR AREA UNDER THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

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

ONE OF THE FOUR WASHBOWLS IN THE WOMANS WASHROOM NOT OPERATIONAL. MUST REPAIR.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES AVAILABLE FOR EMPLOYEES PREPARING FOODS AT THIS TIME. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

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

OBSERVED SLIGHT DIRT ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED MISSING COVING AT THE JUICE BAR AREA UNDER THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A VISIBLE WORKING THERMOMETER AT 2-DOOR REACH-IN MILK COOLER.

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

MUST ELEVATE SOFT DRINKS 6 INCHES OFF FLOOR AT REAR STORAGE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND NO THERMOMETER INSIDE REACH IN COOLER.

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

FOODHANDLERS NOT WEARING HAIR RESTRAINTS.

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

MUST DEFROST ICE BOX FREEZER, CLEAN AND SANITIZE FRUIT SPILLS FROM BOTTOM SHELF.ALSO CLEAN INTERIOR OF 2DOOR REFRIGERATOR TO REMOVE MILK STAINS.

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

MUST REPAIR WALLCOUVING UNDER 3COMP SINK AT PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST PROVIDE A LIGHT SHIELD AT MIDDLE BEVERAGE COOLER BY THE VITAMIN AREA.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

UPON INSPECTION OBSERVED A STAFF MEMBER RINSE OUT A BLENDER CONTAINER AFTER MAKING A SMOOTHIE FOR A CUSTOMER AT THE EXPOSED HAND SINK IN THE PREP AREA. EXPOSED HANDWASHING SINK IS ONLY TO BE USED FOR HAND WASHING AT ALL TIMES. THE 3COMP SINK IS TO BE...

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

UPON INSPECTION OBSERVED NO CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON PREMISES WHILE STAFF MEMBER WAS MAKING A FRUIT SMOOTHIE FOR A CUSTOMER. MUST HAVE A CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON PREMISES AT ALL TIMES. SERIOUS CITATIO...

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

MUST DEFROST ICE BOX FREEZER, CLEAN AND SANITIZE FRUIT SPILLS FROM BOTTOM SHELF.ALSO CLEAN INTERIOR OF 2DOOR REFRIGERATOR TO REMOVE MILK STAINS.

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

MUST REPAIR WALLCOUVING UNDER 3COMP SINK AT PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST PROVIDE A LIGHT SHIELD AT MIDDLE BEVERAGE COOLER BY THE VITAMIN AREA.

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 MAINTAIN AND CLEAN THE AREA AROUND THE GARBAGE ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLER BEHIND THE FRONT COUNTER WITH AN AIR TE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED 1 OPEN CARTON OF SOY MILK MARKED "REFRIGERATE AFTER OPENING" WITH A TEMPERATURE ...

* 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 MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (SHAKES AND SMOOTHIES) ARE BEING PREPARED AND SERVE...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED AND DISPLAYED. PREMISES HAD INSPECTION REPORT SUMMARY FROM 6/20/08 POSTED AND HAD AN INSPECTION ON 3/26...

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 MAINTAIN AND CLEAN THE AREA AROUND THE GARBAGE...