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Leona's Pizzeria, Inc.

February 3, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings14
critical findings2

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLERS CLEANING COOKING EQUIPMENT AND PREP TABLE WITH SOILED TOWEL, WIPING HANDS AND KNIFE ON SOILED TOWEL AND APRON, AND PREPARING FOOD AND SLICING ONIONS WITHOUT WASHING HANDS BETWEEN TASKS. HANDS MUST BE WASHED IN EXPOSED HAND SINK WITH SOAP, WARM WATER AND PROPERLY DRIED BETWEEN TASKS TO PREVENT CONTAMINATION. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING EQUIPMENT AND UTENSILS, CHEMICAL PPM O. INSTRUCTED MANAGER TO REPAIR DISH MACHINE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS IN WAIT STATION AREA.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULTI-USE AND CARRYOUT CONTAINERS AND UTENSILS TO PREVENT FROM CONTAMINATION.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, COMPRESSOR UNITS, HOLDING UNITS, POP MACHINE, JUICE MACHINE NOZZLES AND SPIGOTS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENING AROUND PIPE FITTING UNDER EXPOSED SINK IN PREP AREA. CLEAN ALL CEILING VENTS IN DISHWASHING AREA (DUST BUILDUP).
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PIZZA PREP AREA.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS OUTSIDE OF PREP AND WAIT STATION AREAS.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKING FAUCET ON 3-COMP SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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. PROVIDE THERMOMETERS IN ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE CLEAN UTENSILS AND SEASONINGS FROM CLEANING/UTILITY AREA.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature.PROVIDE CLEAN APRONS FOR FOOD HANDLERS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE LONG HANDLE DISPENSING UTENSILS TO MINIMIZE BARE HAND CONTACT. STORE ICE SCOOP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT. STORE WASH CLOTHS IN SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on July 8, 2011: 13 findings appeared for the first time. 1 finding recurred.

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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.