PASS W/ CONDITIONS
Risk 2 (Medium)
AL BAYAN GROCERY INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store
October 23, 2023
Canvass
License #1542202
6
Total Violations
3
Critical
2
Major
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on October 23, 2023. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND WASHING SINKS LOCATED AT MEAT PREP AND DISH WASHING AREA. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). EMPLOYEE REPLENISHED WITH SOAP DURING INSPECTION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINK LOCATED AT DISH WASHING AREA AND IN TOILET ROOM. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEEA ABOVE FOR CITATION. EMPLOYEE PROVIDED PAPER TOWELS DURING INSPECTION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK INACCESSIBLE AT DISH WASHING AREA METAL PANS AND UTENSILS STORED INSIDE OF HAND WASHING SINK. HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE REMOVED ITEMS FROM HAND SINK DURING INSPECTION.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED FROZEN RICE FOR CUSTOMER SELF SERVICE WITHOUT A LABEL. INSTRUCTED TO PROVIDE LABEL WITH NAME OF FOOD, BUSINESS NAME AND ADDRESS, NET QUANTITY.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL DURABLE SPLASH GUARD AT HAND WASHING SINK LOCATED AT MEAT PREP AND DISH WASHING AREA. HAND SINK IN MEAT PREP IS LOCATED DIRECTLY NEXT TO PREP TABLE AND HAND SINK AT DISH WASHING AREA IS LOCATED DIRECTLY NEXT TO WHERE CLEAN UTENSILS AND EQUIPMENT ARE AIR DRYING.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL DURABLE SPLASH GUARD AT HAND WASHING SINK LOCATED AT MEAT PREP AND DISH WASHING AREA. HAND SINK IN MEAT PREP IS LOCATED DIRECTLY NEXT TO PREP TABLE AND HAND SINK AT DISH WASHING AREA IS LOCATED DIRECTLY NEXT TO WHERE CLEAN UTENSILS AND EQUIPMENT ARE AIR DRYING.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection