BABA SHAWARMA INC. Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO RUNNING HOT WATER INSIDE EMPLOYEES WASHROOM, WATER TEMPERATURE AT 71.8 F. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT A MINIMUM 100.0 F INSIDE EMPLOYEES WASHROOM BY DATE OF REINSPECTION. PRIORITY VIOLATION 7-38-030(C).

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 COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.0 F AND 55.1 F INSIDE 2-DOOR REACH IN PREP COOLER AND INSIDE 2-DOOR REACH IN COOLER BY UTILITY SINK- CHEESE, RAW CHICKEN, ITALIAN BEEF AND OPEN MAYONNAISE. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F AND BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARD WEIGHT-10 LBS VALUED AT $150.00.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND 2-DOOR PREP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.0 F AND 2-DOOR REACH IN COOLER BY UTILITY SINK NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.1, FOUND CHEESE, CHICKEN, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER MUST REPAIR BOTH COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND ACCMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS, ALL PREP AREA SHELVES AND FOOD BUILD UP ON EXTERIOR OF ALL SINKS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN ALL EQUIPMENT.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: EMPLOYEES WASHROOM DOOR NOT SELF CLOSING. INSTRUCTED MANAGER MUST PROVIDE AND INSTALL A SELF CLOSING DEVICE AT EMPLOYEES WASHROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: EMPLOYEES WASHROOM DOOR NOT SELF CLOSING. INSTRUCTED MANAGER MUST PROVIDE AND INSTALL A SELF CLOSING DEVICE AT EMPLOYEES WASHROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.