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Leon's

April 2, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED HOT HOLDING UNITS NOT MAINTAINING PROPER TEMPERATURE 83.7F-120.9F INSTRUCTED MANAGER TO REPAIR. ALL HOT HOLDING UNITS MUST MAINTAIN 140F OR ABOVE. CRITICAL VIOLATION 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 COOKED CHICKEN WINGS 104F-109.6F, HOT LINKS 114.6F AND RIBS 109.6F-122.3F DISPLAYED FOR SALE AND SERVICE IN HOT HOLDING UNITS. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $430 AND 100LBS OF FOOD . ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED MANAGER ON DUTY WHEN COOKED RIBS 122.F, CHICKEN 109.6F, HOT LINKS 114.6F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030
code 22
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF FRYERS, PREP TABLES, OVEN, SINKS, SHELVING UNITS, HOLDING UNITS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, FURNACE ROOM, WALK-IN COOLER AND WALK-IN FREEZER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPLACE MISSING BASEBOARD BEHIND WATER HEATER. SEAL ALL OPENINGS ALONG BASEBOARDS IN PREP AND DISHWASHING AREAS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE MISSING LIGHT BULB IN WALK-IN COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKING FAUCET HANDLES ON FRONT EXPOSED SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, AND WALK-IN COOLER AREAS.
code 41

What changed since the previous inspection?

Compared with Pass on January 17, 2018: 8 findings appeared for the first time. 3 findings recurred. 1 previous finding did not recur.

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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.