HERBAL LIFE Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO REFRIGERATION ON PREMISES, INSTALL A WORKING REFRIGERATOR WITH A THERMOMETER LARGE ENOUGH TO HOLD YOUR LEFT OVER/PRE MADE SHAKES.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE FRONT COUNTER WHERE THE THREE BLENDERS ARE SET UP IS NOT ENCLOSED OR PROTECTED FROM POSSIBLE CUSTOMER CONTAMINATION, INSTALL A SNEEZE GUARD ALONG THE FRONT COUNTER AND INSTALL A DOOR TO KEEP PATRONS OUT OF THE FOOD PREPARATION AREA.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE FRONT COUNTER WHERE THE THREE BLENDERS ARE SET UP IS NOT ENCLOSED OR PROTECTED FROM POSSIBLE CUSTOMER CONTAMINATION, INSTALL A SNEEZE GUARD ALONG THE FRONT COUNTER AND INSTALL A DOOR TO KEEP PATRONS OUT OF THE FOOD PREPARATION AREA.

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.