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LIME LEAF

333 S STATE ST, CHICAGO, IL 60604 · Restaurant

Inspection summary

LIME LEAF has been inspected 4 times by Chicago Department of Public Health since September 18, 2018. The most recent inspection, on March 16, 2021, found no infractions.

1 of 4 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, Protecting food from contamination and Cleaning and sanitizing.

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 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 once on August 7, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 7, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 7, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 18, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on September 23, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND MULTIPLE REFRIGERATORS NOT IN SERVICE AND NOT IN USE AT TIME OF INSPECTION. MUST REMOVE OR UTILIZE REFRIGERATORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS THROUGHOUT FACILITY FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS. MUST CLEAN SANITIZE AND MAINTAIN.
  3. Canvass

    5 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,DICE TOMATO,CHICKEN,FISH, SHRIMP, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED 2ND FLOOR REFRIGERATOR COOK LINE FOOD PREP AREA & WALK IN COOLERS, REACH IN COOLERS ON 3RD FLOOR. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FACILITY BUFFET MISSING SNEEZE GUARDS FOR HOT FOOD SELF SERVICE BUFFET OFFER TO PATRONS (CONSUMERS). INFORMED PERSON IN CHARGE SNEEZE GUARD IS REQUIRED TO FOOD PROTECTION BY CONSUMER. MUST OBTAIN INSTALL AND MAINTAIN SNEEZE GUARDS FOR BUFFET OFFERED IN FACILITY. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED. BUFFET WAS NOT IN OPERATION AT TIME OF INSPECTION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRE-SET TABLE WARE IN DINNING AREA NOT PROTECTED, WRAPPED OR INVERTED. TABLE UTENSILS SITTING ON TABLE UNPROTECTED AND EXPOSED. FACILITY MUST MEET REQUIREMENTS FOR TABLEWARE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FACILITY PREP TABLES SURFACE RUSTED WITH ACCUMULATION OF FOOD DEBRIS. FACILITY TOUCH POINT AREAS OF REACH IN COOLER & WALK IN COOLERS WITH ACCUMULATION OF DEBRIS. MUST REPAIR, DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR IN WALK IN COOLER IN DISREPAIR HEAVILY SCORED (RUSTED). MUST REPAIR FOR SMOOTH, NON POROUS EASILY CLEANABLE AND MAINTAIN.
  4. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 ,NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11, NO VOMIT/DIARRHEA CLEANUP PROCEDURE ON SITE, INSTRUCTED TO OBTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.12(c). FOUND HORIZONTAL UTILITY PIPES INSTALL ON THE FLOOR PREVENTING PROPER FLOOR CLEANING NEXT TO DISH WASHING AREA. INSTRUCTED TO ELEVATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367, NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS, INSTRUCTED TO OBTAIN.

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