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LEGHORN CHICKEN

959 N WESTERN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

LEGHORN CHICKEN has been inspected 8 times by Chicago Department of Public Health since August 5, 2014. The most recent inspection, on June 27, 2019, found no infractions.

3 of 8 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: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 June 14, 2016. 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 June 14, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on June 14, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 30, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 9 times across 4 separate inspections, most recently on July 31, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED THE BASE OF THE FAUCET FIXTURE WITH LEAKS. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE WALL GOING DOWN THE STAIRS TO THE DRY STORAGE IN POOR REPAIR. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE. NOTED THE LIGHT SHIELDS IN THE REAR DISH WASHING AREA DIRTY. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FLOORS IN THE REAR PREP/DISH WASHING AREA IN POOR REPAIR (BROKEN AND CRACK TILES). MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT RUNNING WATER UNDER CITY PRESSURE THROUGHOUT FACILITY AT TIME OF INSPECTION: THE HOT WATER TEMPERATURE AT THE 3-COMPARTMENT SINK WAS 78.8F, THE EXOPSED HAND SINK WAS 80.1F, AND THE WASHBOWL SINK IN THE BATHROOM WAS 80.0F. MANAGER WAS ABLE TO TURN UP THE TEMPERATURE OF THE HOT WATER HEATER DURING THE INSPECTION AND THE TEMPERATURE REQUIREMENTS FOR ALL SINKS ON PREMISES WERE MET PRIOR TO THE END OF THE INSPECTION. THE 3-COMPARTMENT SINK REACHED A TEMPERATURE OF 110F AND THE OTHER SINKS ON PREMISES REACHED A MINIMUM TEMPERATURE OF 85F. VIOLATION CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE RIPPED GASKETS ON BOTH COLD-HOLDING REFRIGERATION UNIT DOORS ON PREMISES TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ACCUMULATION ON THE INTERIOR SURFACE OF THE COLD-HOLDING REFRIGERATION UNIT ON THE SOUTH WALL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE DEEP FREEZER TO REMOVE FOOD DEBRIS BUILDUP AND DETAIL CLEAN THE LOWER COMPARTMENT FRYERS TO REMOVE GREASE ACCUMULATION AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE RUBBER TRIM UNDER THE 3-COMPARTMENT SINK IS PEELING AWAY FROM THE WALL. INSTRUCTED TO RESEAL OR REAPPLY THE TRIM TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE) NOT PROTECTED DURING STORAGE. FOUND ICE MACHINE WITH EXCESS BLACK SLIME SUBSTANCE AT INSIDE THE ICE MACHINE WATER RESERVOIR.ALSO ON PANELS OF INTERIOR OF THE UNIT.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN. SERIOUS VIOLATION:7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED.BOTH GARBAGE CONTAINERS ARE OVERFLOWING WITH GARBAGE,UNABLE TO CLOSE LIDS. ON GROUND BEHIND AND UNDER THE SAID CONTAINERS PLASTIC AND FOAM EMPTY FOOD CONTAINERS,FOAM BOWLS,DIRTY FOOD GLOVES,FOOD AND OTHER ITEMS.INSTRUCTED TO CLEAN AREA,AND KEEP LIDS CLOSED AT ALL TIMES TO MINIMIZE RODENT AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM NOR COOLER THERMOMETERS PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE.TO BE ABLE TO CHECK FOOD TEMPERATURE AND AIR TEMP OF THE UNIT
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON TOP THE ICE MACHINE NOT PROTECTED FROM ELEMENTS,INSTRUCTED TO PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.
  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POP DISPENSORS IN NEED OF CLEANING TO REMOVE ALL SPLATTER MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN BASEMENT STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT BASEMENT P-TRAP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR APPROPRIATE ATTIRE WHILE IN THE FOOD PREP AREA. NO SLEEVELESS T-SHIRTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  7. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING OUTLET COVER IN REAR ABOVE PREP COOLER. REPAIR AND SEAL ALL OPENINGS IN WALLS AND CEILINGS IN BASEMENT STORAGE AREA. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BULBS IN VENTILATION HOOD.
  8. License

    0 infractions

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