LEO'S HOUSE RESTAURANT
7911 W 26 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/12/2025
High Priority
0
Intermediate
1
Basic
10
Total
11
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handles soiled, sink located at kitchen.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn on prep cooler at cook line. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on service cart handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the preparation table at cook line, in use utensils in standing water at 89F. Operator removed it. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, microwave located at cook line. Observed oven interior soiled, oven located at cook line. **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, located across from fryers at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hws located at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, unit located at cook line by the hand wash sink.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles with cooking oil, chipotle sauce, soy sauce not labeled, bottles stored on prep table at cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hws at kitchen. **Corrected On-Site**
Food safety inspection conducted on 2/12/2025 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 12/5/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon not removed from ROP packaged when thawing. As per operator he had just brought out the salmon. Operator removed the fish from ROP packaged on site. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn, cooler located at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located at cook line. Observed interior of microwave soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On the preparation tables at kitchen.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stored sauté onions (99 F - Hot Holding) on prep table at cook line, as per employee out of temperature for less than 4 hours. Employee reheated onions to 165F. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a container with multiple victims and medications stored on a food storage shelf above the prep table at kitchen. Operator removed it on site. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at front counter. Employee replaced paper towel.**Corrected On-Site** **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink located at front counter. Employee refilled soap. **Corrected On-Site**
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer minimum hot holding food temperature.
Food safety inspection conducted on 12/5/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).