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LENORE'S KITCHEN

2447 W LITHUANIAN PLAZA CT, CHICAGO, IL 60629 · Restaurant (Catering)

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF OVENS,FRYER DOOR, INSTRUCTED TO CLEAN ALSO CLEAN THE 3 TIER CART UNDER SLICER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER AND AROUND STORAGE IN NEED OF CLEANING, INSTRUCTED TO CLEAN.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN RUBBER GASKETS IN THE FRONT 2 DOOR COOLER, INSTRUCTED TO REPLACE. OBSERVED FRONT BOX FREEZER LID IN POOR REPAIR (EXPOSED FIBERGLASS INSTULATION, INSTRUCTED TO REPAIR/OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRONT VEGETABLE COOLER NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN REAR BULK CONTAINERS, REAR DRY STORAGE SHELVES. OBSERVED FRONT SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER FRYERS NOT CLEAN, INSTRUCTED TO CLEAN.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SIDE OF HOOD PEELING PAINT NEED TO REMOVE AND RESEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INSIDE FRYER DOORS , MICROWAVE, CLEAN 2 DOOR COOLER FAN GUARD COVER, AND CLEAN AND SANITIZE #10 CAN OPENER KITCHEN PREP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR FLOOR IN RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO REPAIR ROCKING TOILET IN FRONT RESTROOM.
  5. Complaint

    4 infractions

    • 32. 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. CUTTING BOARDS IN POOR REPAIR. WORN, DISCOLORED. WOOD SHELVES IN NEED OF REPLACING. WORN. MUST DISCARD, REPLACE AND MAINTAIN AT ALL TIMES.
    • 35. 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. TILES IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 36. 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. LIGHTS IN NEED OF SHIELDING WITH PROPER TUBES AND END CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. 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. FAUCET AT 3 COMPARTMENT SINKS IN NEED OF REPAIR. LEAKING MUST CORRECT AND MAINTAIN AT ALL TIMES.
  6. Complaint

    0 infractions

  7. Canvass

    5 infractions

    • 33. 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. THE FOLLOWING IN NEED OF CLEANING: INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS, ALL COOKING EQUIPMENT, STORAGE SHELVES, AND LARGE CAN OPENER. MUST CLEAN TO REMOVE ALL FOOD BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. 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 THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE FOOD SPILLS BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. 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. WALLS IN NEED OF CLEANING TO REMOVE SPLATTERS OF GREASE. TILES IN NEED OF REPLACING BY 3 COMPARTMENT SINK. CEILING HAS PEELING PAINT IN VARIOUS AREAS, MUST SCRAP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. 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. LEAK AT MOP SINK P-TRAP IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. 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. ANY UNECESSARY ARTICLES IN REAR STORAGE AREA IN NEED OF REMOVAL. MUST CORRECT AND MAINTAIN AT ALL TIMES.