BARRY'S BOOTCAMP Gets Conditional Pass on Health Inspection - Chicago Gym store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE SANITATION MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPENING IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS(FROM TOP TO BOTTOM). INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES STORED ON FLOOR IN SECOND FLOOR STORAGE ROOM. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES STORED ON FLOOR IN SECOND FLOOR STORAGE ROOM. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.