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Leo's Coney Island

April 11, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings2

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. POOR HYGIENIOC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURGFACES, SUCH AS GARBAGE CANS AND KITCHEN EQUIPMENT,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(LETTUCE,TOMATOE)AND ALSO MAKING KOBAB OF CHICKEN,GREEN PEPPER TOMATOES ETC., WITHOUT GHANGING GLOVES IN BETWEEN OR NOR WASHING HANDS PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON PROPER HAND WASHING.CRITICAL VIOLATION:7-38-010(A) H000071683-18
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. FOUND HIGH TEMP DISHMACHINE NOT MAINTAINING 180F AT FINAL RINSE. UNIT WAS IN USE.MANAGER,FOOD HANDLER AND MY SELF TRIED 5 TIMES OR MORE TO RUN THE DISHMACHINE,FINAL GAUGE ON THE MACHINE REMAINED AT TEMP OF 110F, RUNNED THE MACHINE WITH MY THERMOMETER INSIDE RECORDED TEMP OF 130F.TAGGED UNIT "HELD FOR INSPECTION".INSTRUCTED TO USE 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE(100 PPM)).FAX A LETTER WHEN UNIT IS FIXED AND HOLD AS FINAL RINSE 180F.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-030 H000071683-18 AT 12:20 DISHMACHINE TECHNICIAN REPORTED ON PREMISES,BY 1:00 PM TCHNICIAN WAS ABLE TO FIX UNIT, PRESENTLY MAINTAINS TEMP OF 180F.INSTRUCTED TO USE UNIT.
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN 3 COMPARTMENT SINK PRIOR TO SET IT UP(WASH, RINSE,AND SANITIZE) SPECIALLY THE SANITIZE COMPARTMENT SINK.OBSERVE FOOD HANDLER SETTING UP THIRD COMPARTMENT WITH SANITIZE SOLUTION,AND THE COMPARTMENT SINK HAD FOOD PARTCLES INCLUDED PIECES OF RAW CHICKEN.INFORMATION GIVEN HOW TO SET UP SINK.
code 32
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 INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).CLEAN INTERIOR OF ICE MACHINE, PINK MINERAL BUILD-UP.
code 33
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. INSTRUCTED TO REMOVE ALL ITEMS FROM OUTSIDE AREA,IN FRONT OF EXIT DOOR(A LOT OF BUCKETS, A LOT OF CRATES,REMOVE FROM GROUND ALL UNNECESSARY ARTICLES.CLEAN AREA AND STAIRCASE, EXCESS DRY LEAF AND OTHER MATERIAL.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 18, 2010: 5 findings appeared for the first time. 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.