Babas Halal Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT REACH IN COOLER: SUCH AS 20LBS OF CHICKEN AT 48.9F, 5lbs OF POLISH AT 53.0F, 10LBS OF HOT DOGS AT 50.0F,25lbs OF FISH AT 55.2F. TOTAL WEIGHT 60lbs AT $350 COST DISCARDED AND DENATURED. PRIORITY CITATION ISSUED #7-38-005.

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: OBSERVED REACH IN FRONT COOLER WHICH HOLDS TCS FOODS WITH AN IMPROPER AMIBENT TEMP OF 53F. ALSO IN POOR REPAIR(RUBBER GASKET TORN. WHICH PREVENT DOOR FROM CLOSING PROPERLY) INSTRUCTED MANAGER NOT TO USE SAID COOLER UTIL IT CAN PROPERLY HOLD TEMP AT 41F OR BELOW (TAGGED/HELD FOR INSPECTION). PRIORITY CITATION ISSED #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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHES LAYING ON COUNTER TOP AND PREP TABLE STATION. INSTRUCTED TO PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM SERVICE COUNTER SHELVING UNITS,ROLLING CART,PREP TABLES,PREP COOLER, WALK IN COOLER SHELVING UNITS,FRYER CABINETS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN FLOORS 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIRMENTS.

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: INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIRMENTS.

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.