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Leonardo's Ristorante Tuscan Bistro

August 24, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: INSTRUCTED MANAGER ALL COOLERS MUST BE ON WITH AMBIENT AIR TEMPERATURE AT 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). NO CITATION ISSUED.
code 2Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED ACCUMULATED DUST BUILD UP ON EXTERIOR OF ALL COOLERS/COOKING EQUIPMENT AND SINKS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN ALL EQUIPMENT AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED ACCUMULATED DUST BUILD UP ON FLOOR THROUGHOUT PREP, DINING AREA AND WASHROOMS. MUST CLEAN FLOOR THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED DUST BUILD UP ON WALLS THROUGHOUT PREP AREA AND BAR. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT.
code 35
Food Handler Requirements Met

Inspector note: INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
code 45

What changed since the previous inspection?

Compared with No Entry on August 18, 2015: 5 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.