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

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. DELI MEATS, EGG, MILK ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOOD AT ALL TIMES WITH THE CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE GASKETS AROUND THE 3-DOOR REACH-IN COOLER DOORS ARE RIPPED AND IN POOR REPAIR. MUST REPLACE GASKETS AND MAINTAIN TO PROVIDE A TIGHT SEAL AROUND THE REFRIGERATION DOORS AT ALL TIMES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED A CLEAN CUTTING BOARD STORED BEHIND THE FAUCET OF THE 3-COMPAMRTMENT SINK. INSTRUCTED TO STORE CLEAN EQUIPMENT IN A SEPERATE CLEAN AREA AWAY FROM POTENTIAL SPLASH CONTAMINATION FROM DIRTY DISHES IN THE 3-COMPARTMENT SINK.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE PINK AND BLACK MOLD LIKE SUBSTANCE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED SYRUP DRIPPING DOWN THE WALL FROM THE CEILING ABOVE THE ALMOND MILK IN THE REAR PREP. INSTRUCTED TO DETAIL CLEAN WALLS/CEILING AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED SYRUP DRIPPING DOWN THE WALL FROM THE CEILING ABOVE THE ALMOND MILK IN THE REAR PREP. INSTRUCTED TO DETAIL CLEAN WALLS/CEILING AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.