BABA'S FAMOUS STEAK AND LEMONADE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER IN STAFF TOILET ROOM AT 92.3F AND 94.2F. INSTRUCTED MANAGER THAT HOT WATER MUST BE AT MINIMUM TEMPERATURE OF 100.0F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED. MANAGER RESTORED HOT WATER DURING INSPECTION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED READY TO EAT TCS FOOD(DICED ONIONS, BELL PEPPERS) AND COOKED CHICKEN TENDERS NOT DATED IN WALK-IN COOLER. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD TO BE SOLD, CONSUMED, OR DISCARDED, WITH A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED. ALL FOODS DISCARDED AND DENATURED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS OF SUGAR/SPICES NOT LABELED WITH COMMON NAME. INSTRUCTED MANAGER TO LABEL ALL CONTAINERS WITH COMMON NAME WHEN NOT IN THE ORIGINAL PACKAGING.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 40-50 RODENT DROPPINGS UNDERNEATH FRONT SERVING COUNTER. MANAGER ATTEMPTED TO REMOVE SOME OF THE DROPPING, HOWEVER MORE CLEANING AND SANITIZING IS NEEDED. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY FOR SERVICE, REMOVE DROPPINGS, CLEAN AND SANITIZE. PRIORITY FOUNDATION 7-38-020(B). CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: OBSERVED MALE EMPLOYEE PREPARING/COOKING FOOD WITH NO HAIR RESTRAINTED. INSTRUCTED MANAGER THAT ALL EMPLOYEES IN FOOD PREP AREAS MUST HAVE HAIR RESTRAINTS. EMPLOYEE PUT ON HAT DURING INSPECTION.

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 SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED PLASTIC CONTAINER USED AS A DISPENSING UTENSIL IN BULK CONTAINERS OF TZATIKI SAUCE. INSTRUCTED MANAGER TO REMOVE AND PROVIDE ADEQUATE DISPENSING UTENSILS WITH HANDLES STORED ABOVE FOOD. MANAGER REMOVED DURING INSPECTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SEVERAL CUTTING BOARDS THROUGHOUT COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED ONLY ONE WORKING SINK STOPPER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ADEQUATE SINK STOPPERS TO FILL 3 COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN ALL STORAGE SHELVING, PREP TABLE, COUNTER TOPS, INTERIOR OF COOLERS AND FREEZER AND EXTERIOR OF COOKING EQUIPMENT AND STORAGE RACKS. MUST REMOVE SPILL, DEBRIS AND /OR GREASE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILING TILES IN DINE IN AREA SEVERELY STAINED. INSTRUCTED MANAGER TO REPLACE 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: OBSEVED GREASE BUILD UP ON VENTILATION SYSTEM. INSTRUCTED MANAGER TO CLEAN

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: OBSEVED GREASE BUILD UP ON VENTILATION SYSTEM. INSTRUCTED MANAGER TO CLEAN

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.