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CROSSTOWN FITNESS

1031 W MADISON ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

CROSSTOWN FITNESS has been inspected 7 times by Chicago Department of Public Health since May 9, 2013. The most recent inspection, on October 16, 2019, recorded 7 infractions.

1 of 7 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 4 times across 2 separate inspections, most recently on November 21, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on October 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 16, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 21, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 9, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

7 inspections

  1. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 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.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 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.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 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.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 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.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 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.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 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.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS AND MAINTAIN ON SITE FOR REVIEW.
  2. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED ,HANDLED AND SERVED (CUT FRUIT,MILK AND KALE SMOOTHIES).MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM INTERIOR OF PREP COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR PREP COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A CLEAN CONTAINER TO STORE ICE SCOOP.
  3. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DISPLAY COOLER IN USE, IN POOR REPAIR, AIR TEMPERATURE OF 54.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE. REFRIGERATION MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOW POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN DISPLAY COOLER: CONTAINERS OF CHICKEN PASTA AT 53.8F, CONTAINERS OF YOGURT AT 48.9F, CONTAINERS OF PASTA SALAD AT 52.1F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS. $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS MISSING FOR FOOD HANDLERS. PROVIDE SAME.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK MOLD IN THE ICE MACHINE LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO EMPTY ICE, CLEAN, SANITIZE AND MAINTAIN SAID ICE MACHINE. SERIOUS VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DEEP DARK GROOVES IN THE CUTTING BOARD LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND THE REACH IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL OR PAINT RAW WOOD FLOORS OR INSTALL TILE IN MOP SINK CLOSET AND IN REAR HALLWAY LEADING TO THE OUTSIDE GARBAGE AREA. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.
  7. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AT ALL TIMES.

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