LEONA'S PIZZERIA.

MUST LABEL BULK CONTAINER IN THE REAR KITCHEN AREA

CLEAN FILTERS ABOVE THE STOVE AT THE REAR PREP AREA OF GREASE BUILD-UP

MUST PROVIDE LIGHT SHIELD COVERS IN THE STORAGE ROOM IN BASEMENT AREA

MUST REMOVE CLUTTER FROM THE STORAGE CLOSET ON THE 3RD FLOOR TO PREVENT RODENT HARBORAGE AND ELEVATE STOCK(LIQUIOR) 6" OFF THE FLOOR IN BEER STORAGE CLOSET

REAR RECEIVING DOOR NOT RODENT PROOF HAS A 1/4 INCH GAP AT BOTTOM OF DOOR,MUST REPAIR TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020

MUST LABEL BULK CONTAINER IN THE REAR KITCHEN AREA

CLEAN FILTERS ABOVE THE STOVE AT THE REAR PREP AREA OF GREASE BUILD-UP

MUST PROVIDE LIGHT SHIELD COVERS IN THE STORAGE ROOM IN BASEMENT AREA

MUST REMOVE CLUTTER FROM THE STORAGE CLOSET ON THE 3RD FLOOR TO PREVENT RODENT HARBORAGE AND ELEVATE STOCK(LIQUIOR) 6" OFF THE FLOOR IN BEER STORAGE CLOSET

THE LADLE INTERIORS ARE DIRTY, SCRUB THE LADLE INTERIORS CLEAN PRIOR TO SANITIZING. THE CUTTING BOARDS ARE DIRTY ON THE ENDS, SCRUB THE CUTTING BOARDS PRIOR TO SANITIZING.

THE SHELVING ABOVE THE STEAM TABLE AND IN THE WALK IN COOLER WITH THE SAUCES HAS SOME FOOD BUILDUP; WASH, RINSE AND SANITIZE THE SHELF.

THE KITCHEN FLOORS ARE ROUGH AND UNSANITARY, RESURFACE AND RESEAL THE FLOORS SO THEY ARE SMOOTH AND SANITARY ESPECIALLY THE DRAIN AREA UNDER THE STEAM TABLE.

THE LIGHT SHIELD ABOVE THE KITCHEN DOOR HAS SOME DEAD INSECTS IN IT , CLEAN OUT THE LIGHT SHIELDS.

THE DISH MACHINE HAS A SMALL LEAK IN THE FEED CONTAINER, REPAIR THE LEAK. SOME WATER WAS FOUND IN THE 2 DOOR SAUTE COOLER; WASH, RINSE AND SANITIZE THE UNIT, NO LEAKING WAS OBSERVED. THE COLD WATER FAUCET FOR THE REAR PIZZA PREP WAS STUCK AND WAS REPAIRED AT THIS TIME.

THE FRONT OF THE HOUSE SERVICE REFRIGERATOR HAS A BROKEN THERMOMETER, REPLACE THE THERMOMETER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE WALKIN COOLER HAS FOOD DEBRIS ALL OVER IT. CLEAN FLOOR IN THE BASEMENT STORE ROOM AND WATER HEATER ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP. CLEAN THE FLOORS IN THE PREP AREA UNDER THE HEAVY EQUIPMENT HAS SOME GREASE BUILDUP.

Use dustless cleaning methods. FOUND SOME STAINED CEILING TILES IN THE BASEMENT STORE ROOM AND IN THE PREP AREA. INSTRUCTED TO PAINT OR REPLACE THEM.

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. CLEAN THE VENTS IN THE PREP THEY ARE DUSTY.

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.MUST INVERT ALL DISHES, PANS AND OTHER UTENSILS STORED NEXT TO DISHWASING MACHINE AT ALL TIMES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR EXIT DOOR HANDLE AT REAR STORAGE ROOM AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN EXTERIOR OF ALL COOLERS AND REFRIGATORS ON PREMISES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPAINT FLOOR IN MAIN KITCHEN AREAS. MUST CLEAN FLOORS IN ALL WALK-IN COOLERS,AND FREEZER AND IN BASEMENT LIQUOR ROOM AND THROUGHOUT BASEMENT. MUST REPAIR OR REPLACE BROKEN WALLBASES IN REAR KITCHEN AREA ACROSS FROM EXPOSED HANDSINK.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL HOLES AT WALLS LOCATED AT STORAGE CLOSET BEHIND FRONT BAR AREA,BEHIND SOAP STORAGE SHELVING RACK IN BASEMENT. REPAIR HOLE AT WALL NEXT TO HOT WATER HEATER ROOM IN BASEMENT, AND IN WATER HEATER ROOM NEXT TO SHELVING. ALSO WALL AT WALLBASE IN UTILITY SINK ROOM. MUST CLEAN WALLS AT LIQUOR STORAGE ROOM.

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 TIGHTEN LOOSE FAUCET BASE AT 2 COMP SINK IN KITCHEN PREP AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROVIDE ADEQUATE STORAGE FOR ICE DISPENSING UTENSIL AND ICE RECEPTACLES AT MAIN FRONT BAR AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/REPLACE STAINED CUTTING BOARDS IN KITCHEN PREP AREA

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, KITCHEN, STORAGE AND BEHIND BAR AREA

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN SOME AREAS OF WALL AND CEILING IN KITCHEN AREA

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELDS VARIOUS AREAS THRU OUT PREMISES

MUST CLEAN AND BETTER ORGANIZE EMPLOYEES LOCKER ROOM AREA

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.IMPROPER PEST CONTROL-FOUND APPROXIMATELY 8 LIVE ROACHES INSIDE CLUTTERED EMPLOYEE LOCKER ROOM LOCATED IN BASEMENT.MUST REMOVE SAID INSECT CLEAN,SANITIZE IN DETAIL ALL AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.

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.ALL MULTI-USE UTENSILS,DISHWARE,SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE ALL WORNED OUT CUTTING BOARDS,DRAIN LINE TO BAR GUN NOT CONNECTED AS REQUIRED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENT THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING,SHELVING,COOLERS,BAR GUN AT BAR,TOPS/BOTTOMS OF FOOD PREP TABLES,KNIFE RACKS,DRY STORAGE AREAS,INTERIOR BASINS OF SINKS,WAIT STATIONS ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRES A DETAIL CLEANING,ELEVATE ALL ITEMS STORED 6" OFF FLOOR FOR EASIER CLEANING ALSO FLOORS THROUGHOUT KITCHEN AREAS,DISHROOM ARE NOT SMOOTH,EASILY CLEANABLE.

The walls and ceilings shall be in good repair and easily cleaned.WALLS THROUGHOUT THE FOOD PREP,DISHROOM,BAR MUST BE SMOOTH,EASILY CLEANABLE.

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.WATER LEAKING AT PIPE BENEATH 3 COMP SINK AT BAR,BENEATH REAR FOOD PREP COOLER/PIZZA AREA.

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.MUST CLEAN,ORGANIZE ALL STORAGE AREAS,REMOVE ALL CLUTTER FROM PREMISES.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION,REPLACE BROKEN ICE DISPENSING UTENSIL.