LEONIDAS CAFE CHOCOLATERIE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEE HANDLING MONEY AND SCOOPING FROZEN DESSERT WITHOUT WASHING HANDS,HAND SINK BLOCKED WITH COFFEE MUGS, PLATES AND SILVERWARE WERE STORED IN HAND SINK BASIN. INSTRUCTED MGR TO HAVE EMPLOYEE WASH HANDS WHEN CAHANGING TASKS, MUST KEEP HAND SINK CLEAR FROM ANY UTENSILS.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY NO CERTIFICATE POSTED. MUST OBTAIN. CERTIFIED MGR MUST BE ON SITE DURING OPERATION HOURS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY NO CERTIFICATE POSTED. MUST OBTAIN. CERTIFIED MGR MUST BE ON SITE DURING OPERATION HOURS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.