Lea French Street Food Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK, PINK AND BEIGE MOLD ON SHIELD AND FRONT INTERIOR AREA NEAR DOOR OF ICE MACHINE. INSTRUCTED TO DESTROY ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 100 SMALL FLIES THROUGHOUT FACILITY. OBSERVED SMALL FLY ACTIVITY IN AREAS SUCH AS REAR PREP/DISHWASHING AREA, UTILITY SINK, FRONT PREP AREA, ALL GENDER WASHROOMS AND ROOM WITH LARGE COFFEE MACHINE. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 9/2/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES STORED ON FLOOR ON WALL NEAR LOCKERS. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FROM DRAIN PIPES OF SANITIZING COMPARTMENT OF THREE COMPARTMENT SINK AND ONE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REPAIR DRAIN PIPES OF SANITIZING COMPARTMENT OF THREE COMPARTMENT SINK AND ONE COMPARTMENT SINK IN REAR PREP AREA AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILDUP ON FLOORS AND ALONG BASES OF WALL UNDERNEATH THREE COMPARTMENT SINK, DISH MACHINE, GREASE TRAP NEXT TO PREP TABLE AND UNDERNEATH ALL COLD HOLDING UNITS ON EASTSIDE WALL IN FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALL UNDERNEATH THREE COMPARTMENT SINK, DISH MACHINE, GREASE TRAP NEXT TO PREP TABLE AND UNDERNEATH ALL COLD HOLDING UNITS ON EASTSIDE WALL IN FRONT PREP AREA AND MAINTAIN. OBSERVED COFFEE SPLASHED ON WALLS IN FRONT ROOM WITH LARGE COFFEE MACHINE. INSTRUCTED TO CLEAN ALL WALLS IN FRONT ROOM WITH COFFEE MACHINE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST ON CEILING VENT COVERS AND FILTERS IN HOOD IN FRONT PREP AREA. INSTRUCTED TO CLEAN CEILING VENT COVERS IN BOTH ALL GENDER WASHROOMS, ABOVE UTILITY SINK AND TO CLEAN FILTERS IN HOOD IN FRONT PREP AREA AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST ON CEILING VENT COVERS AND FILTERS IN HOOD IN FRONT PREP AREA. INSTRUCTED TO CLEAN CEILING VENT COVERS IN BOTH ALL GENDER WASHROOMS, ABOVE UTILITY SINK AND TO CLEAN FILTERS IN HOOD IN FRONT PREP AREA AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.