LEONA'S PIZZERIA

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, ACTUAL CERT. OR PROOF OF ENROLLMENT MUST BE AVAILABLE AT ALL TIMES, WHILE POTENTIALLY HAZARDOUS ARE COOKED AND SERVED, SERIOUS CITATION ISSUED 7-38-012

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASH FACILITY IN POOR REPAIR, THREE COMPARTMENT SINK NOT PROPERLY DRAINING, SINK BACKING UP INTO OTHER COMPARTMENTS, AND GREASE TRAP OVERFLOWING FROM TOP LID, NOT PROPERLY MAINTAINED, INSTRUCTED TO HAVE SERVICE, SERIOUS CITATION ISSUED: 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP ON GRILL AND INTERIOR OF FRYERS, INSTRUCTED TO CLEAN AND SANITIZE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THRU-OUT THE KITCHEN AND DISH WASHING AREA IN POOR REPAIR, INSTRUCTED TO REPAIR/SEAL CRACKS AND REPAINT. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL, CEILING, VENTS AND LIGHT SHIELDS NOT CLEAN IN KITCHEN, DISH AREA AND STORAGE AREAS, ALL AREAS NEEDS CLEAN AND BETTER MAINTAIN,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BROKEN LIGHT SHIELDS THRU-OUT KITCHEN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE ADEQUATE WORKING THERMOMETERS IN ALL COOLERS,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REACH IN COOLER, PREP AREA, MISSING BOTTOM GRILL. MUST REPACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXHAUST CANOPY HAS BUILD OF GREASE . MUST DETAIL CLEAN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR COLD HOLD UNIT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE BROKEN GASKET ON ONE DOOR PREP REACH IN COOLER AT MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP ON GRILL AND FRYERS, INSTRUCTED TO CLEAN AND SANITIZE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THRU-OUT THE KITCHEN AND DISH WASHING AREA IN POOR REPAIR, INSTRUCTED TO REPAIR/SEAL CRACKS AND REPAINT. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED BROKEN AND MISSING WALL TILES IN KITCHEN AND DISH WASHING AREA, INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED 3PART SINK FAUCET LEAKING UNDER HOT WATER HANDLE AND PIPES ABOVE DISH MACHINE, INSTRUCTED TO REPAIR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON SMALL FREEZER AND HOT LINE PREP REACH IN COOLER DOORS, REPLACE CUTTING BOARDS, AND REPLACE BROKEN HANDLE FOR MICROWAVE OVEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT AND MICROWAVE OVEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR FLOORS AT DISH WASHING ROOM AND KITCHEN, FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, IN THE KITCHEN, DISH WASHING ROOM AND STORAGE ROOM, AND FLOOR DRAINS IN DISH WASHING ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR CEILING AND REPAINT, CLEAN WALLS, REPLACE BROKEN AND MISSING WALL TILES SEAL ALL CRACKS AND CREVIS IN THE DISH WASHING ROOM, AND REPLACE DAMAGED CEILING PANELS IN THE KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS THRU-OUT KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. MUST SEAL GREASE TRAPS UNDER 3PART SINK AND DISH MACHINE AT DISH WASHING ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES INSIDE STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: CLEANING TOWELS MUST BE PROPERLY STORED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN FRONT BEER COOLER (WATER ON BOTTOM OF COOLER), WALK-IN COOLER STORAGE SHELF (SALAD).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR NOT CLEAN FRONT UNDER COFFEE MACHINE INSIDE CABINET. INSTRUCTED TO CLEAN ALSO WALK-IN COOLER FLOOR MATS VERY STICKEY INSTRUCTED TO CLEAN ABOVE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE FRONT DINNING VENT DUSTY INSTRUCTED TO CLEAN AND REMOVE DUST.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.CLEAN LIGHT SHIELDS IN DISH ROOM, AND FRONT COOKING AREA 1 SHIELD FALLING NEEDS REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.OBSERVED FRONT 1 COMPARTMENT SINK LEAKING AT NOZZLE INSTRUCTED TO REPAIR.