CROSSTOWN FITNESS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE DURING TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN.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: NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOOD (PROTEIN SHAKES, MILKS, FRUIT, ETC) IS BEING PREPARED OR SERVED DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AT LEAST ONE PERSON ON SITE AT ALL TIMES WITH A VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED FOR PUBLIC VIEW. 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN PROCEDURE POSTED ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL INCIDENTS THAT CAN OCCUR IN THE ESTABLISHMENT. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AVAILABLE AT HANDSINK IN PREP AREA WHILE FOOD HANDLER IS PREPARING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN PAPERTOWELS AT ALL TIMES FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INSIDE PANEL OF ICE MACHINE LOCATED IN PREP AREA WITH BLACK, PINK, AND ORANGE MOLDLIKE SLIMY SUBSTANCE MIXING WITH WATER WHICH FORMS ICE IN BIN. SAID ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO REMOVE , CLEAN , SANITIZE AND MAINTAIN. PERSON IN CHARGE CORRECTED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INSIDE PANEL OF ICE MACHINE LOCATED IN PREP AREA WITH BLACK, PINK, AND ORANGE MOLDLIKE SLIMY SUBSTANCE MIXING WITH WATER WHICH FORMS ICE IN BIN. SAID ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO REMOVE , CLEAN , SANITIZE AND MAINTAIN. PERSON IN CHARGE CORRECTED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.