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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND ONE REFRIGERATION UNIT AT 55F. INSTRUCTED THAT UNIT MUST BE ABLE TO MAINTAIN FOOD AT 40F AND BELOW. OWNER CLAIMS HE ORDERED TWO NEW UNITS TO REPLACE THIS ONE AND ANOTHER WITH WORN RUBBER GASKETS AROUND THE COOLERS DOORS. UNIT TAGGED HELD FOR INSPECTION AND OWNER INSTRUCTED NOT TO USE UNIT FOR ANY POTENTIALLY HAZARDOUS FOODS UNTIL NEW UNIT RECEIVED AND INSPECTED. OWNER RECEIVED A DELIVERY DURING INSPECTION IN WHICH I INSTRUCTED HIM TO PLACE FOODS INTO FREEZER AND OTHER UNIT ON SITE. PRODUCT DELIVERED AT AN ADEQUQATE TEMP.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM APRIL 2009 WERE NOT CORRECTED. (#32,33,34,35,41) MUST CORRECT ALL VIOLATIONS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS. MUST CLEAN INTERIOR OF ICE MACHINE IN REAR STORAGE ROOM AND MAINTAIN. MUST CLEAN ALL PREP TABLES (TOPS AND BOTTOMS) AND REMOVE SOILED CARDBOARD FROM BOTTOMS OF TABLES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN EXTERIOR SURFACE OF GRILL, FRYERS AND VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT-- ALL EQUIPMENT GREASY. CLEAN UNDER GRILL, CLEAN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. PREP COOLER NEXT TO GRILL HAS WORN/DAMAGED RUBBER GASKETS AT COOLER DOORS; MUST REPLACE TO AVOID ESCAPING AIR.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN. OPEN SITE FLOOR DRAIN UNDER THREE COMP SINK HAS LIME AND MOLD BUILD-UP; MUST REMOVE. MUST CLEAN FLOOR BEHIND ICE MACHINE IN STORAGE ROOM.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL AROUND AND BEHIND ALL KITCHEN EQUIPMENT. CEILING TILES DAMAGED IN VARIOUS AREAS NEED REPLACING.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INTERNAL THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS; MUST PROVIDE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE CLUTTER OF ITMES FROM INTERIOR OF UTILITY SINK AND MAINTAIN. INSTRUCTED ON PROPER STORAGE OF WET MOPS (HEAD UPWARD TO DRY) RECOMMENDED INSTALLING A MOP RACK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE CLUTTER OF ITMES FROM INTERIOR OF UTILITY SINK AND MAINTAIN. INSTRUCTED ON PROPER STORAGE OF WET MOPS (HEAD UPWARD TO DRY) RECOMMENDED INSTALLING A MOP RACK.

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.