Leona's Restaurant

June 3, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings5

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED A EXISTING HANDSINK WITH PLUMBING REMOVED FROM WALL IN PIZZA PREP AREA FOR HAND WASHING.INSTRUCTED TO REINSTALL HANDSINK WITH HOT AND COLD RUNNING WATER AND USE ADDITIONAL HANDSINK IN ADJACENT PREP AREA FOR HAND WASHING.(CRITICAL 7-38-030)
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF PIZZA PREP COOLER AT 54.9F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF READY TO EAT FOODS AND COOKED FOODS IN 2- PREP COOLERS SUCH AS 3.9LBS CALAMARI 44.7F-45.3F,5LBS CHICKEN BREAST TENDERS 46.7F-80.8F,5LBS. SPAGHETTI 51.0F,6.4OZ MOSTACOLLI 49.5F,2.4 LBS RIBS 44.6F.PIZZA PREP COOLER 3LBS. CARMALIZED ONIONS 49.2F,1.3 LBS DICED CHICKEN 60.3F,2.10 LBS COOKED GREEN PEPPERS 49.7F,2.7LBS. COOKED GROUND BEEF 54.8F,7.3LBS SAUSAGE 50.1F-63.4F,3.3LBS PIZZA SAUCE 63.8F.WALK IN COOLER 40.0LBS COOKED CHICKEN SOUP 48.6F, 20LBS MARINARA 48.1F,40LBS. MEAT SAUCE 59.0F,4LBS LASAGNA 48.2F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 7-38-005A)APPX 156.6 LBS $319.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES BY 2 FOOD HANDLERS AT THIS TIME. OBSERVED FOOD HANDLER OPEN REAR SCREEN AND BACK DOOR,THEN CAME BACK IN A PICKED UP A CLIP BOARD AND PEN FROM CUTTING BOARD AND PROCEEDED TO OPEN UP LID ON PREP COOLER AND HANDLE 2 PIECES OF RAW CHICKEN BREAST AND PUT IN BREADING MIX WITHOUT OUT WASHING HANDS AFTER HANDLING DOOR HANDLE AND CLIPBOARD AND PENS.ALSO ANOTHER FOOD HANDLER PUT HIS HANDS IN A LARGE BUCKET OF SANITIZING WATER WHERE TONGS ARE STORED AND THEN WIPED HIS HANDS ON APRON AND HANDLED BREAD WITHOUT WASHING HANDS AT HAND SINK.INSTRUCTED MANAGER TO HAVE FOOD HANDLERS TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AT DESIGNATED HAND SINKS.(CRITICAL 7-38-010A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED A LOW TEMPERATURE DISH MACHINE NOT IN USE NOT SANITIZING AT 0 P.P.M.WHEN ASKED TO START DISH MACHINE.INSTRUCTED MANAGER TO USE 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS.REPAIR PERSON ARRIVED ON SITE TO REPAIR DISH MACHINE.(NO CITATION ISSUED)
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL BULK FOOD STORAGE CONTAINER .
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN PIZZA PREP AREA,WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE LIDS IN POOR REPAIR ON SALAD COOLER AND DRESSING COOLER,PIZZA PREP COOLER,HANDLE MISSING ON BAR GLASS / ICE CREAM COOLER.MUST INSTALL A SPLASHGUARD AT HANDSINK BETWEEN ICE BIN AND 3- COMP SINK IN BAR AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN DUST AND FOOD DEBRI FROM SHELVING UNITS IN PIZZA PREP AREA,MICROWAVE,FRYERS,STEAM TABLE,MOTORS AT ALL COOLERS,INTERIOR PANEL OF ICE MACHINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN DUST AND FOOD DEBRI FROM FLOOR UNDR,AROUND ,ALONG WALLBASES THROUGHOUT PREP,BAR,2ND FL. FOOD STORAGE AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPAIR OR REPLACE THRESHOLD AT SIDE DOOR,DAMAGED WALLTILE NEXT TO SALAD PREP COOLER.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL A DIPPING WELL FOR BULK ICE CREAM.MUST REMOVE BLENDER DRAINLINE FROM HANDSINK IN BAR AREA TO A OPEN SITE FLOOR DRAIN.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE A THERMOMETER FOR HOT HOLDING CABINET.
code 40
Food Handler Requirements Met

Inspector note: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.
code 45

What changed since the previous inspection?

Compared with Pass on September 22, 2014: 12 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.