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CLUB LA JUVENTUT

3648 W LAWRENCE AVE, CHICAGO, IL 60625 · HERBAL LIFE

Inspection summary

CLUB LA JUVENTUT has been inspected 4 times by Chicago Department of Public Health since September 23, 2019. The most recent inspection, on October 22, 2024, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

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

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 6 times across 3 separate inspections, most recently on May 11, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on May 11, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on October 22, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on October 22, 2024. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • Building, plumbing and upkeepLower risk

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

    Recorded 4 times across 2 separate inspections, most recently on October 22, 2024. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

4 inspections

  1. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (WAFFLES MADE WITH EGGS) ARE PREPARED AND SERVED.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE THE REFRIGERATOR.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING AND ACCURATE THERMOMETER FOR REFRIGERATION UNIT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVER IN WASHROOM TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
  2. Canvass Re-Inspection

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO CLEAN-UP KIT ON PREMISES DURING INSPECTION INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED
  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO CLEAN-UP KIT ON PREMISES DURING INSPECTION INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION FROM REPORT # 2312689, DATE: 9/23/19 ARE NOT CORRECTED VIOLATION #40 MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD, AND EMPLOYEE WORKING WITH EXPOSED FOOD MUST WORE HAIR PROTECTION AT ALL TIME
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 9-23-19. NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION: 7-42-010(B),NO CITATION ISSUED
  4. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS NOT PROVIDED AT FOOD PREP OR BATHROOM HAND WASHING SINKS
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 40. PERSONAL CLEANLINESS
      • EMPLOYEE WORKING WITH EXPOSED FOOD MUST WORE HAIR PROTECTION AT ALL TIME
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • AT LEAST 1 SERVICE SINK OR CURBED CLEANING FACILITY EQUIPPED WITH FLOOR DRAIN a floor drain NOT PROVIDED AND SHELL BE PROVIDED AND CONVENIENTLY LOCATED FOR CLEANING OF MOPS OR SIMILAR WET FLOOR CLEANING TOOLS AND FOR DISPOSAL OF MOP WATER OR SIMILAR LIQUID WASTE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN A SELF CLOSING DEVICE AT THE DOOR .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND PAINT STAINED UNPROTECTED BARE WOOD DOOR ON ENTRANCE TO WASH ROOM
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.

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