Baba's Famous Steak & Lemonade

June 16, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: 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.
code 2Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: 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.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 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.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED TO PROVIDE AND USE CLEAN WIPING CLOTHS FOR SANITIZING PREP TABLES AND SURFACES THROUGH OUT THE DAY. TOWELS OBSERVED WERE NOT CLEAN OR WET. INSTRUCTED ON PROPER SET UP OF SANITIZING SOLUTION WATER.
code 43

Browse this restaurant's inspections

More restaurants in South Shore

See every restaurant in South Shore →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.