OCT 10
2018
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LEONARDO'S RISTORANTE TUSCAN BISTRO.
BEAT. 32/100
5657-5659 N CLARK ST · EDGEWATER, CHICAGO
Last inspected October 10, 2018 · passed with conditions
Failed 3 of 9 inspections. 4 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
9
5 passed · 1 w/ conditions · 3 failed
VIOLATIONS
35
includes 4 critical
RECORDS COVER
8 YEARS
since Apr 2010
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
2-201.11 NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
3-603.11 NO CONSUMER ADVISORY WITH REMINDER ON MENUS. INSTRUCTED MANAGER MUST HAVE CONSUMER ADVISORY WITH REMINDER ON MENUS OR ON PLACARDS ON TABLES VISIBLE TO CUSTOMERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
4-501.11 PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
PA 100-0367 NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST HAVE CERTIFICATES ON PREMISES.
ALLERGEN TRAINING AS REQUIRED
PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
MAY 32017PASSED3 violationsDETAILS
MAY 3
2017
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALUMINUM FOIL ON SHELF UNDER THE CHARCOAL GRILL AND UNDER THE BURNER OF THE STOVE .INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE AND DUST INSIDE THE DEEP FRYER AT REAR AREA.NEED TO CLEAN AND MAINTAIN
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLER CERTIFICATE PROVIDED DURING THE INSPECTION INSTRUCTED TO PROVIDE
AUG 262016FAILED4 violations1 CRITICALDETAILS
AUG 26
2016
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND NO PEST CONTROL LOG AT PREMISES. SERIOUS VIOLATION.NO CITATION ISSUED. BUSINESS CLOSED TO THE PUBLIC. 7-38-020. MUST PROVIDE PEST CONTROL LOG PRIOR TO REOPENING BUSINESS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND FOLLOWING NOT CLEAN: SINKS, EXTERIOR OF COUNTER TOPS, AND EXTERIOR OF DISHMACHINE. MUST CLEAN AND SANITIZE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND EXHAUST VENT NOT WORKING AT RESTROOM. MUST REPAIR.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
FOUND CLUTTER AT KITCHEN AREAS. TOOLS ETC. MUST REMOVE AND PROPERLY STORE ALL TOOLS AT KITCHEN AREAS.
AUG 242015FAILED5 violations1 CRITICALDETAILS
AUG 24
2015
FAILED
5 violations1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
INSTRUCTED MANAGER ALL COOLERS MUST BE ON WITH AMBIENT AIR TEMPERATURE AT 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). NO CITATION ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED DUST BUILD UP ON EXTERIOR OF ALL COOLERS/COOKING EQUIPMENT AND SINKS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN ALL EQUIPMENT AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED ACCUMULATED DUST BUILD UP ON FLOOR THROUGHOUT PREP, DINING AREA AND WASHROOMS. MUST CLEAN FLOOR THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST BUILD UP ON WALLS THROUGHOUT PREP AREA AND BAR. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
show all 9 inspections →
NOV 82013PASSED1 violationDETAILS
NOV 8
2013
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALUMINUM FOILS IS USED UNDER THE PREP TABLE,INSTRUCTED TO REMOVE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE
NOV 132012PASSED4 violationsDETAILS
NOV 13
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PREP AREA SALAD REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED HOLES IN WALL UNDER BAR COUNTER. MUST SEAL HOLES IN WALL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
POT WASH 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE BAR COOLER (OBSERVED MILK INSIDE COOLER). MUST PROVIDE WORKING THERMOMETER INSIDE COOLER.
JUL 212011PASSED5 violationsDETAILS
JUL 21
2011
PASSED
5 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT KITCHEN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE CHEF OUTER WEAR PREP CLOTHINGS AND APPRONS STORED INSIDE MOP SINK WALL , AND RELOCATE SOMEWHERE SANITARY.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON 3COMP.SINK IN THE BAR AND AT BOSS BOY SECTION.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO ELEVATE DISH WASHER RACKS ON FOOT MAT BY DISH MACHINE 6" OFF THE FLOOR MAT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR DAMAGED TILES ON MOP SINK LOWER WALL PORTION.
APR 272010PASSED7 violationsDETAILS
APR 27
2010
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found food items not properly dated, labeled in coolers, must date, and label all food items in coolers.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving in kitchen areas, bsmt. storage areas not clean need dtailed cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy euipment, cooking equipment, storage shelving/racks not clean need dtailed cleaning(corners).floors in bsmt. storage areas under heavy equipment, storage shelving/racks not clean need cleaning(corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.bamaged, stained ceiling tiles in kitchen prep areas shall be replaced.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in rear kitchen prep area not clean need cleaning(detailed).damaged/broken light shield in bsmt. storage area shall be replaced.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.exhaust vents (ventilation)in prep area not clean need cleaning.exhaust vents in bathroom need cleaning.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess dbris and clutter in bsmt. storage area shall be removed.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →