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BALLY TOTAL FITNESS CORPORATION

1301 E 47TH ST, CHICAGO, IL 60653 · JUICE BAR

Inspection summary

BALLY TOTAL FITNESS CORPORATION has been inspected 6 times by Chicago Department of Public Health since March 11, 2010. The most recent inspection, on December 3, 2013, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on April 26, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 20, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 11, 2010. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 4 separate inspections, most recently on May 7, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on May 7, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENINGS BETWEEN THE TWO FRONT ENTRANCE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF CABINETS IN JUICE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN JUICE BAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING IN FOOD STORAGE CLOSET IN JUICE BAR AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE FOR INSPECTION. MUST PROVIDE A COMPLETE WRITTEN PEST CONTROL LOG BOOK ON SITE AT ALL TIMES AND MAKE AVAILABLE FOR INSPECTION. SERIOUS CITATION ISSUED 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. NOTED OUTSIDE WASTE RECEPTACLE FULL AND OVERFLOWING WITH GARBAGE. ALSO NOTED LIDS UNABLE TO CLOSE PROEPRLY DUE TO EXCESSIVE GARBAGE. MUST REMOVE EXCESSIVE GARBAGE,CLOSE LIDS AND PROPERLY MAINTAIN AREA. SERIOUS CITATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOODSERVICE MANAGER'S CERTIFICATE POSTED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENINGS BETWEEN THE TWO FRONT ENTRANCE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF CABINETS IN JUICE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN JUICE BAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING IN FOOD STORAGE CLOSET IN JUICE BAR AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN FRONT BALLEY COOLER FAN GUARD COVER. ALSO CLEAN INTERIOR OF THE UNDER COUNTER COOLER
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.NEED THERMOMETER FOR MYOPLEX COOLER.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    5 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicle. NOTED INTERIOR OF ICE MACHINE WITH A THICK BLACK SHINNY SUBSTANCE IN AND AROUND WATER WASTE CONTAINER. SPILLING ON ICE IN LARGE BIN. MANAGEMENT REMOVED/DESTROYED ALL ICE AND DETAIL CLEANED AND SANTIZED INTERIOR OF BIN.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED EVIDENCE 15 DROPPINGS ALONG WALL IN JUICE BAR STORAGE ROOM. ALSO NOTED 5 DRAINFLIES ON WALL OF THE MEN'S SHOWER WALL, AND ABOUT 20 FLYING INSECTS ON THE WOMEN'S SHOWER WALL. ALL EXIT DOORS NOT TIGHT FITTING NOTED 1 INCH OPENING DOWN MIDDLE OF THE FRONTDOOR, ABOUT A 1/4 INCH GAP ALONG BOTTOM OF OTHER DOORS. MUST MAKE ALL DOORS TIGHT FITTING AND REMOVE ALL EVIDENCE OF MICE DROPPINGS, DRAIN FLIES AND OTHE INSECTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPTMENT IN THE JUICE BAR i.e. SHELVES COOLERS CABINETS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOORS THROUGHOUT BEHIND ALL CABINETS ALONG ALL WALLS AND IN ALL COURNERS THROUGHOUT PREMISES. DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREVENTING HORBAGE OF LARVA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL HOLES ON WALLS AROUND ALL PIPES AND ATTACHED EQUIPTMENT i.e. DUCT WORK ON CEILINGS, HOLES IN STORAGE RMS, JANITORIAL CLOSETS, CHEMICAL STORAGE AREAS. REGROUT ALL SHOWER WALL. PREVENTING ANY AND ALL INSECT ENTRANCE AND HORBAGE.

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