LEONA'S PIZZERIA

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (IE MEAT LASAGNA 156.7F, MEAT SAUCE 153.6F,ETC). SERIOUS VIOLATION 7-38-012.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON BACK OF OVEN AT PAN STORAGE AREA.MUST REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER IN KITCHEN MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 40.F OR BELOW.MUST NOT USE COOLER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW FOR FOOD STORAGE. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. APPROX 10-LBS OF CHICKEN NOODLE SOUP MAINTAINED AT 111.9F, 10-LBS OF MINESTRONE SOUP AT 112.5F INSIDE OF AHOT HOLDING UNIT NOT TURNED ON. ALSO APPROX 60-LBS OF COOKED PASTAS INSIDE PREP COOLER AT 50.1F,53.4F,5-LBS OF COOKED BEEF AT 50.0F, 10-LBS OF MEAT SAUCE AT 45.0F,2-LBS OF PORK SAUSAGE AT 48.0F,2-LBS OF COOKED MEATBALLS AT 54.7F,COOKED VEGETABLE BROCCOLI BASE AT 50.0F. MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER AND COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED BY MANAGER AND DISCARDED -CDI,AT APPROX 105LBS AT COST APPROX $275.00. CRITICAL VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, IE ( SOUPS-111.0F, MEATBALLS-172.8F LASAGNA-167.8F,ETC). SERIOUS VIOLATION 7-38-012.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON BACK OF OVEN AT PAN STORAGE AREA.MUST REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COMPRESSOR UNITS ON COOLERS, FREEZERS, DOOR GASKETS ON PREP COOLERS, COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, HOLDING UNITS, SHELVING UNITS IN PREP AND WAIT STATION AREAS. CLEAN ALL LEDGES IN SECOND FLOOR STORAGE AREA(DEAD ROACHES).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND WAIT STATION AREAS. SEAL ALL OPENINGS IN FLOOR IN PREP AREA. GROUT LOOSE FLOOR TILES IN WAIT STATION AREA.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER TOUCHING READY TO EAT BREAD WITH BARE HANDS FROM OVEN AND PLACING IN FOIL FOR CUSTOMER SERVICE. SAME FOOD HANDLER TOUCHING SLICED CHEESE, AND BACON WITH BARE HANDS AND PACKAGING ITEMS FOR CUSTOMER SERVICE. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, SPATULAS, ETC. CRITICAL VIOLATION 7-38-010A

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 2 LIVE ROACHES CRAWLING ON WALL IN PIZZA PREP AREA, 5 LIVE ROACHES CRAWLING ON LARGE METAL TRAYS AND WALL BEHIND UTENSIL STORAGE SHELVES NEAR PIZZA OVEN, 15 FLYING INSECTS IN PREP AND DISH WASHING AREA, 10 MICE DROPPINGS INSIDE CABINETS IN WOMEN WASHROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED, 1" GAP ON BOTTOM OF DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS (MEATBALLS 142.7F, SOUP 167.9F)ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1946292 ON 7-8-16: 34-GROUT LOOSE FLOOR TILES IN BEVERAGE AND SECOND FLOOR STORAGE AREA NEAR SODA DISPENSER UNITS. FLOORS MUST SMOOTH AND EASILY CLEANABLE IN PREP, AND DISH WASHING AREAS. 35-SEAL OPENINGS ALONG BASEBOARDS NEAR BOOTHS IN DINING AREA,UNDER UTILITY SINK IN DISH WASHING AREA, AND ICE MACHINE IN PREP AREAS.36-REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS. SERIOUS VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COMPRESSOR UNITS ON COOLERS, FREEZERS, DOOR GASKETS ON PREP COOLERS, COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, HOLDING UNITS, SHELVING UNITS IN PREP AND WAIT STATION AREAS. CLEAN ALL LEDGES IN SECOND FLOOR STORAGE AREA(DEAD ROACHES).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND WAIT STATION AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN CEILING VENT IN DISH WASHING AREA(DUST BUILDUP).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL OPENING ALONG RIGHT SPLASHGUARD ON EXPOSED SINK NEAR SALAD PREP COOLER. REPLACE DAMAGED LID ON CHICKEN BREADING COOLER IN SECOND FLOOR STORAGE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COMPRESSOR UNITS ON COOLERS, FREEZERS, COOKING EQUIPMENT, GRILL, FRYERS, OVEN, STEAM TABLES, SHELVING UNITS IN PREP AND WAIT STATION AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR BEHIND GARBAGE CAN IN WAIT STATION (FOOD DEBRIS). GROUT LOOSE FLOOR TILES IN BEVERAGE AND SECOND FLOOR STORAGE AREA NEAR SODA DISPENSER UNITS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE IN PREP AND DISH WASHING AREAS. CLEAN ALL FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL OPENINGS ALONG BASEBOARDS NEAR BOOTHS IN DINING AREA, UNDER UTILITY SINK IN DISHWASHING AREA AND ICE MACHINE IN PREP AREA. REMOVE DUST BUILDUP ON WALLS BEHIND PEPSI REACH-IN COOLER AND CEILING ABOVE PIZZA OVEN AND CAARDBOARD BOXES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: REMOVE PAPER CUPS AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING SALT AND PEPPER IN WAIT STATION AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL OPENING ALONG RIGHT SPLASHGUARD ON EXPOSED SINK NEAR SALAD PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMEMT, SHELVING UNITS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL LIGHT SHIELDS IN PASTA PREP AREA AND VENTILATION HOOD ABOVE OVEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. MUST USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL OPENING ALONG RIGHT SPLASHGUARD ON EXPOSED SINK NEAR SALAD PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMEMT, SHELVING UNITS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL LIGHT SHIELDS IN PASTA PREP AREA AND VENTILATION HOOD ABOVE OVEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SAND OR REPLACE ALL CUTTING BOARDS IN THE PREP AREAS WITH DEEP, DARK GROOVES. MUST BE SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE RUBBER GASKETS ON THE SALAD REACH IN COOLER, THE INTERIOR OF THE DEEP FRYERS AND THE STORAGE RACK IN FRONT OF THE DEEP FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS IN THE DISH WASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE SHIELDS TO THE LIGHT INSIDE THE WALK IN COOLER AND FREEZER. MAINTAIN SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SAND OR REPLACE ALL CUTTING BOARDS IN THE PREP AREAS WITH DEEP, DARK GROOVES. MUST BE SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE RUBBER GASKETS ON THE SALAD REACH IN COOLER, THE INTERIOR OF THE DEEP FRYERS AND THE STORAGE RACK IN FRONT OF THE DEEP FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS IN THE DISH WASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE SHIELDS TO THE LIGHT INSIDE THE WALK IN COOLER AND FREEZER. MAINTAIN SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.