Cooked?
La Bahia
- resultPass w/ Conditions
- critical violations3
- last inspectedJune 11, 2014
- address4465 S Archer Ave, Chicago 60632
Is La Bahia clean?
La Bahia is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on June 11, 2014. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at La Bahia?
These are the violations recorded at the most recent inspection on June 11, 2014, in plain English, with the city's own wording underneath.
- 📋certified manager paperwork missingcriticalFacilities To Maintain Proper Temperature • OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD AT AN AMBIENT AIR TEMPERATIRE OF 54.0 F. UNIT TAGGED CRITICAL VIOLATION 7-38-005 (A)
- 🤒sick-employee policy not followedcriticalPotentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • OBSERVED 1LB OF SCALLOPS VALUED AT $10 AT 57 F, 10 LBS OF SHRIMP VALUED AT $30 AT 50.8F AND 3LBS OF FISH VALUED AT $10 50.5F ALL FOOD WAS DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
- 🚰handwashing sink issuescriticalSanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • OBSERVED DISHWASHER NOT SANITIZING. WASH WATER TEMPERATURE WAS 120F BUT NO INDICATION OF ANY CHLORINE OR QUATERNARY SANITIZER REGISTERING ON TEST STRIPS. RACK OF SILVERWARE WAS FOUND WITHIN DISH MACHINE INDICATING IT WAS IN USE. UNIT TAGGED CRITICAL VIOLATION 7-38-030
- 🌡️hot/cold holding temps off* Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • NO CERTIFIED MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS BEING COOKED AND HELD INCLUDING COOKED RICE AT 157.5 F AND RICE AT 143.0 F. SERIOUS VIOLATION 7-38-012
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED SWINGING DOOR TO KITCHEN IN DISREPAIR. REPAIR AND MAINTIAN DOOR TO KITCHEN.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED SWINGING DOOR TO KITCHEN IN DISREPAIR. REPAIR AND MAINTIAN DOOR TO KITCHEN.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • OBSERVED EXTERIOR AND INTERIOR OF FRYER UPSTAIRS UNCLEAN WITH EXCESSIVE GREASE BUILDUP. CLEAN AND MAINTIAN FRYER.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • OBSERVED NO FLOOR DRAIN COVER ON FLOOR IN UPSTAIRS KITCHEN. REPLACE AND MAINTIAN FLOOR DRAIN COVER.Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • OBSERVED NO FLOOR DRAIN COVER ON FLOOR IN UPSTAIRS KITCHEN. REPLACE AND MAINTIAN FLOOR DRAIN COVER.
When was La Bahia last inspected?
La Bahia has 3 inspections on record going back to February 7, 2014.
| date | result | score |
|---|---|---|
| June 29, 2015 | closed by the city | |
| June 11, 2014 | Pass w/ Conditions | |
| February 7, 2014 | Pass |
La Bahia vs Brighton Park
Brighton Park runs 64% clean across 402 tracked restaurants — 254 clean, 80 mid, 66 cooked.
Against the 402 spots Cooked tracks in Brighton Park, this one comes out cleaner than 17% of them.
Other spots in Brighton Park
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated June 11, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.