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BE LEAF

29 N WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

BE LEAF has been inspected 11 times by Chicago Department of Public Health since June 4, 2015. The most recent inspection, on April 27, 2021, found no infractions.

4 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 3 separate inspections, most recently on August 8, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on January 23, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on August 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 8, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 7 separate inspections, most recently on August 8, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE ON SITE. KIT MUST MATCH POLICY IN PLACE FOR FACILITY. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED FACILITY NOT MEETING LABELING REQUIREMENTS, GRAB AND GO ITEMS MISSING ALLERGEN REQUIREMENT (cookies, brownies ETC.) MADE AND PACKAGED IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) OBSERVED FACILITY NOT MEETING LABELING REQUIREMENTS, GRAB AND GO ITEMS MISSING REQUIREMENT INFORMATION WEIGHT AMOUNT ON ( COOKIES, BROWNIES ETC.) MADE AND PACKAGED IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.13(B & C)OBSERVED FACILITY CONTAMINATION PREVENTION STANDARDS DURING FOOD LONG TERM STORAGE (WALK IN COOLER). FACILITY WALK IN COOLER IN DISREPAIR UNKNOWN LIQUID DRIPPING FROM CEILING OF WALK IN COOLER DIRECTLY ON FRESH PRODUCE AND CLEAN PRODUCE OUTER CONTAINERS POOLING ON FLOOR OF COOLER. INFORMED PERSON IN CHARGE FACILITY MUST MEET CONTAMINATION PREVENTION REQUIREMENTS FOR FOOD STORAGE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 OBSERVED NON FOOD CONTACT AREA WITH ACCUMULATION OF FOOD DEBRIS, UNDER EQUIPMENT IN FRONT PREP AREA AND UNDER RACK, IN CORNERS, ETC. MUST DETAILED CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.15 OBSERVED THREE COMPARTMENT SINK SPRING SPRAYER HOSE REAR PREP AREA OF FACILITY IN DISREPAIR (HANGING BELOW THE RIM OF SINK) CONDITION FOR BACK SIPHONAGE. MUST REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  4. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE ON SITE. KIT MUST MATCH POLICY IN PLACE FOR FACILITY. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED FACILITY NOT MEETING LABELING REQUIREMENTS, GRAB AND GO ITEMS MISSING ALLERGEN REQUIREMENT (cookies, brownies ETC.) MADE AND PACKAGED IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) OBSERVED FACILITY NOT MEETING LABELING REQUIREMENTS, GRAB AND GO ITEMS MISSING REQUIREMENT INFORMATION WEIGHT AMOUNT ON ( COOKIES, BROWNIES ETC.) MADE AND PACKAGED IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 OBSERVED NON FOOD CONTACT AREA WITH ACCUMULATION OF FOOD DEBRIS, UNDER EQUIPMENT IN FRONT PREP AREA AND UNDER RACK, IN CORNERS, ETC. MUST DETAILED CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THREE COMPARTMENT SINK SPRING SPRAYER HOSE REAR PREP AREA OF FACILITY IN DISREPAIR (HANGING BELOW THE RIM OF SINK) CONDITION FOR BACK SIPHONAGE. MUST REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROX 3-LBS OF LENTILS AT IMPROPER HOT TEMPERATURE OF 93.2F.MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER. FOOD REMOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005A
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NOT HOT RUNNING WATER ON PREMISES. HOT WATER TEMPERATURE WAS AT 89.9 DEGREES. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT A TEMPERATURE OF 110 DEGREES MINIMUM. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS UNDER STORAGE UNITS IN PREP AREA. INSTRUCTED TO CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALLS NOT CLEAN OF DEBRIS AT 3- COMPARTMENT SINK AREA AND PREP AREA DOOR WAY BY HOT WATER TANK.INSTRUCTED TO CLEAN.MAINTAIN.
  7. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE WALK IN COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A SLITE BROWNISH SUBSTANCE BY THE ICE MAKER LOCATED IN THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS LOCATED BEHIND THE GREASE TRAP, AND AROUND THE HOT WATER HEATER. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL WITH A SLITE PINKISH/BLACK DEBRIS LOCATED AROUND THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE MOP HEAD UPRIGHT AND MAINTAIN.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER AREAS OF ICE MACHINE NOT CLEAN SLIGHT BUILD-UP AND INTERIOR OF DOOR NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALL AT 3-COMP SINK AND CEILING IN REAR NOT CLEAN OF DEBRIS,ETC MUST CLEAN/MAINTAIN.
  9. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURES OF FOOD,IE APPROX 4LBS OF COOKED NOODLES INSIDE WAK IN COOLER MAINTAINED AT 53.9F AND 3LBS OF COOKED QUINOA IN HOT HOLDING UNIT MAINTAINED AT 116F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW AND HOT FOODS AT 140F OR HIGHER. MANAGER REMOVED FOODS AND DISCARDED FOODS AT COST APPROX-7LBS/ $ 25.00.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ATTACHED AREAS,(PIPES) NOT CLEAN INSIDE ICE MACHINE.MUST CLEAN/MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO REFGREATION THERMOMETERS INSIDE PREP COOLERS.MUST INSTALL.
  10. Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE SLIGHT DUST ACCUMULATION AT CEILING VENTS IN THE RESTROOMS AND KITCHEN.
  11. License

    0 infractions

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