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VIP FIT CLUB

3426 W DIVERSEY AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

VIP FIT CLUB has been inspected 2 times by Chicago Department of Public Health since November 14, 2019. The most recent inspection, on February 7, 2020, found no infractions.

1 of 2 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 November 14, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on November 14, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times on November 14, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 14, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on November 14, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

2 inspections

  1. Canvass

    0 infractions

  2. Complaint

    20 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • INSTRUCTED PIC TO OBTAIN FOOD MANAGERS CERTIFICATE.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS READY TO EAT FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (ICE,SPINACH).MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HAND SINK AT 100.0F IN FOOD PREP /DISH WASHING AREA.OBSERVED HAND SINK NOT INSTALLED/ CONNECTED AND ON FLOOR OF BUSINESS.MUST INSTALL AND CONNECT RUNNING WATER AND MAINTAIN AT ALL TIMES.(PRIORITY 7-38-030(C)
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST DATE MARK TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF REFRIGERATOR.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR REFRIGERATOR.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOGBOOK WITH REQUIRED DOCUMENTS TO VIEW.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACE AT SERVICE COUNTER.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST INSTALL A DRAIN BOARD AT OR ABOVE 3- COMPARTMENT SINK TO AIR DRY DISHES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3- COMPARTMENT SINK NOT ABLE TO SANITIZE MULTIUSE UTENSILS DUE TO 3- COMPARTMENT SINK IS NOT CONNECTED,NO RUNNING HOT WATER/WATER SUPPLY LINE TO PROVIDE WATER.MUST CONNECT AND PROVIDE RUNNING WATER AT ALL TIMES.(PRIORITY 7-38-025)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST INSTALL AND CONNECT MOP SINK BASIN WITH HOT AND COLD RUNNING WATER THAT IS STORED INSIDE OF CLOSET.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER ON PREMISES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING FLOOR TILES IN MOP SINK CLOSET AND GAPS IN BETWEEN FLOOR AND WALL BASE IN PREP/DISH WASHING AREA,MISSING WALL BASES OUTSIDE OF TOILET ROOM.DAMAGED FLOORING ON WORKOUT FLOOR.MUST MAKE WALLS AND CEILING SMOOTH AND EASILY CLEANABLE NEAR REAR AND FRONT DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREA,FRONT WINDOW SILLS AND LOWER WALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES IN REAR YARD AND HOT WATER TANK ROOM AND PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR IN HOT WATER TANK ROOM AND MOP SINK CLOSET.

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