BABA'S BUFFALO FAMOUS CRISPY CHICKEN & LEMONADE Passes Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO FOOD LABELS ON ITEMS; NO LABELS ON SALT, SEASONING, SYRUP, COOKING OIL, PEANUTS AND SPRINKLES IN THE SERVING AND FOOD PREPARATION AREAS. INSTRUCTED TO LABLE ALL FOOD ITEMS WITH COMMONS NAMES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED STAFF IN FOOD PREPARATION AREA WITH NO HAIR NET/RESTRAINT. INSTRUCTED TO PROVIDE. COS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED ON THE COUNTER IN THE FOOD PREPARATION AREA. INSTRUCTED TO REMOVE AND TO STORE PROPERLY. COS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRATES ON THE FLOOR NEAR/IN THE DISWASH AREA AND IN THE STAFF RESTROOM AREA. INSTRUCTED TO REMOVE CRATES AS NOT TO HARBOR/ATTRACT INSECTS/PESTS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WALLS IN THE FOOD PREPARATION AREA DIRTY WITH BLACK GREASY DEBRIS AT THE STOVE AND GRILL AREAS. OBSERVED FLOORS WITH VISIBLE DIRT/DEBRIS THROUGHOUT THE ESTABLISHMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED COVERING/PROTECTIVE SHIELD IN THE STAFF RESTROOM WARPED AND DOES NOT FIT FLUSH ON THE CEILING. INSTRUCTED TO REPLACE LIGHTBULB COVERING/SHIELD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHTBULB OUT OVER THE GRILL AT THE VENT IN THE FOOD PREPARATION AREA AND IN FREEZER #1. INSTRUCTED TO REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENT IN THE FOOD PREPARATION AREA OVER THE GRILL AND STOVE WITH GREASE BUILD-UP AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENT IN THE FOOD PREPARATION AREA OVER THE GRILL AND STOVE WITH GREASE BUILD-UP AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.