XSPORT FITNESS.

FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG PROTEIN SHAKES, FRUIT SMOOTHIES ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

FOUND DISH WASHING FACILITIES (3 COMPARTMENT SINK) NOT PROPERLY MAINTAINED. NOTED WASTE WATER COMING BACK UP FROM FLOOR DRAIN WHEN WATER IS RELEASED FROM ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR/CLEAN GREASE TRAP. SERIOUS VIOLATION 7-38-030

INSTRUCTED TO REORGANIZE REAR FOOD STORAGE ROOM. USABLE ITEM/BOXES MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

Above violation still remaining(Stock items must be stored six inches off of floor to prevent pest harborage).

Found/observed front entrance/exit revolving door with large openings ranging from 2 to 3 inches, also observed exit doors and emergency doors with gaps on bottom of door, side of door and in middle of doors with gaps ranging from 1/4 inch to 1/2 inch.Citation 7-38-020 issued serious violation.

Found no certied food mgr with city of chicago food sanitation certificate while preparing, handling, serving potentially hazardous foods(protein shake, fruit smoothies, etc..) at time of inspection.Citation issued 7-38-012 serious violation

Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

Non food contact surfaces of reach in cooler shelving/racks not clean, need detailed cleaning, gaskets of reach in freezer not clean, need detailed cleaning. rear storage shelving in 2nd floor storage areas not clean, need detailed cleaning.

Floors under heavy equipment, 3 compartment sink not clean, needs detailed cleaning(corners), floor in rear storage areas under shelving, pallets not clean, need detailed cleaning(corners).

walls that had peeling paint in employee's lunchroom, shall be repaired/sealed.

Stock items must be stored six inches off of floor to prevent pest harborage.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE PREPARED, NO CERTIFICATE POSTED OR AVAILABLE AT THIS TIME SERIOUS CITATION ISSUED: 7-38-012

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER, AND ICE MACHINE

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER SHELVES IN REAR FOOD STORAGE AREA, STOCKS MUST BE KEPT ELEVATED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING

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 AND BETTER MAINTAIN REAR STORAGE AREA, REMOVE ALL CLUTTER AND BETTER ORGANIZE STORAGE AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL MULTI-USE UTENSILS MUST BE STORED PROPERLY IN A CLEAN SEPARATE CONTAINER INCLUDING ICE SCOOP TO PREVENT CONTAMINATION. NOTED MULTI-USE UTENSILS (SPOONS, FOOD SCOOP, ICE SCOOP STORED ON TOP OF ICE MACHINE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF PREP COOLER, OPEN DISPLAY COOLER, AND EXPOSED HAND SINK ESPECIALLY AROUND FAUCET NECK, HOT AND COLD HANDLE WITH BUILD-UP IN FOOD PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER SHELVES IN REAR FOOD STORAGE AREA. STOCKS MUS BE KEPT ELEVATED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.