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

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE REAR DOOR NOT RODENT/INSECT PROOF, DOOR HAS A GAP UNDERNEATH. INSTRUCTED TO RODENT/INSECT PROOF THE REAR EXIT DOOR AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CAN OPENER IN THE FOOD PREP AREA WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CUTTING BOARDS IN THE FOOD PREP AREAS WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO EITHER SAND OR REPLACE THE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE FRYERS WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE REACH IN FREEZERS AND THE STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE PREP/STORAGE AREAS WITH FOOD/DIRT. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.

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 THE FAUCET ON THE 3-COMPARTMENT SINK IN POOR REPAIR, TAPED UP AND LEAKING AT THE BASE. INSTRUCTED TO FIX OR REPLACE THE FAUCET. MAINTAIN SAME.

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: OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS. OBSERVED THE CEILING TILES, VENTS AND WALLS IN THE WAITING AND FOOD PREP AREAS WITH DIRT/DUST BUILD UP AND FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLER WITH NO PROOF THAT THEY MET THE FOOD HANDLERS REQUIREMENTS. INSTRUCTED TO OBTAIN AND MAINTAIN ALL FOOD HANDLERS WITH A CURRENT FOOD HANDLERS CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLER WITH NO PROOF THAT THEY MET THE FOOD HANDLERS REQUIREMENTS. INSTRUCTED TO OBTAIN AND MAINTAIN ALL FOOD HANDLERS WITH A CURRENT FOOD HANDLERS CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.