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LEEN'S FOOD

330 E PERSHING RD, CHICAGO, IL 60653 · Grocery Store

Inspection summary

LEEN'S FOOD has been inspected 5 times by Chicago Department of Public Health since May 16, 2013. The most recent inspection, on June 16, 2015, found no infractions.

2 of 5 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 temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 2 times across 2 separate inspections, most recently on July 22, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on July 11, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 July 11, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 11, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 11, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CARDBOARD BOXES FROM REAR STORAGE AREA TO AVOID CLUTTER.
  3. License Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST REPAIR REAR MEAT DISPLAY COOLER. ALL COOLERS MUST MAINTAIN 40 DEGREES F AND BELOW. MUST ALSO HAVE HOT HOLDING UNIT ON AND OPERATING TO VERIFY THAT IT WORKS PROPERLY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK.
  4. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST REPAIR REAR MEAT DISPLAY COOLER AND THE 1ST STYLELINE COOLER ALONG WALL ON SALES FLOOR. ALL COOLERS MUST MAINTAIN 40 DEGREES F AND BELOW. MUST ALSO PROVIDE HOT HOLDING UNITS ON SITE TO VERIFY THAT THEY MAINTAIN APPROPRIATE TEMPERATURES.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE TOILET PAPER FOR EMPLOYEE WASHROOM.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROPERLY PROTECT FOOD DURING PREPARATION AND STORAGE. MUST PROPERLY PROTECT THE REAR PREP AREA AND PROVIDE ADEQUATE SEPARATION FROM THE SALES FLOOR. MUST ALSO PROVIDE ADEQUATE PREP TABLES IN THE PREP AREA TO PROPERLY HANDLE AND STORE FOOD ITEMS AS NEEDED. MUST ALSO PROVIDE APPROPRIATE SHELVING FOR DISPLAY MEAT COOLER. MUST PROVIDE ADDITIONAL SHELVING RACKS FOR REAR OF SALES FLOOR.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST REPAIR REAR EXIT DOOR ALONG THE BOTTOM AND ALONG THE RIGHT SIDE. MUST PROPRERLY SEAL OPENINGS AND MAKE DOOR COMPLETELY INSECT AND RODENT PROOF.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHWASHING FACILITIES NOT PROPERLY INSTALLED. MUST PROPERLY INSTALL AN ATTACHED METAL DRAIN BOARD. MUST ALSO INCREASE HOT WATER TEMPERATURE TO 110-120 DEGREES F FOR MANUAL DISH WASHING AND REAPIR HEAVILY LEAKING FAUCET.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OR PAINT RAW WOOD AROUND FRONT ENTRANCE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES ABOVE SALES FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED EQUIPMENT FROM PREMISES. MUST ALSO ORGANIZE STORAGE WALK IN COOLER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  5. License

    0 infractions

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