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ALI BABA DONER

545 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

ALI BABA DONER has been inspected 6 times by Chicago Department of Public Health since February 8, 2019. The most recent inspection, on December 7, 2022, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on February 26, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on February 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on February 8, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on March 9, 2021. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on February 8, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 FRYOLATORS ON COUNTER NOT UNDER HOOD SYSTEM. MUST PUT FRYOLATORS UNDER HOOD SYSTEM OR REMOVE.
  3. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 8 LBS OF YOGURT AT 48.2F VALUED AT $40, 2 LBS OF SLICED TOMATOES 49.5F VALUED AT $5 AND 1 LB OF GARLIC IN OIL AT 49.3F VALUED AT $5 IN REFRIGERATOR/ COLD HOLD UNIT ON COOKING. ALL FOOD AT IMPROPER TEMPERATURE WAS DISCARDED. PRIORITY VIOLATION 7-42-090
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REFRIGERATION/COLD HOLD UNIT AT 52 F CONTAINING TIME/TEMPERATURE CONTROLLED FOODS INCLUDING YOGURT AND SLICED TOMATOES. REFRIGERATION/COLD HOLD UNIT WAS TAGGED. PRIORITY VIOLATION 7-42-090
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ONLY TOILET FOR EMPLOYEES WAS NOT WORKING AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-030 (C)
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 FRYOLATORS ON COUNTER NOT UNDER HOOD SYSTEM. MUST PUT FRYOLATORS UNDER HOOD SYSTEM OR REMOVE.
  4. Canvass

    4 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 8-201.13 BUSINESS MAKES YOGURT ON THE PREMISES. MUST PROVIDE A HACCP PLAN FOR YOGURT MAKING. REFER TO VIOLATION #32.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • 8-103.11 YOGURT BEING MADE ON PREMISES. MUST CEASE MAKING YOGURT AND PROVIDE A HACCP PLAN FOR YOGURT MAKING. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NEED TO CHANGE NON-WORKING THERMOMETER INSIDE THE REACH-IN COOLER UNDER THE COLD UNIT LINE
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LID PROVIDED AT RECEPTACLE INSIDE THE WASHROOM,INSTRUCTED TO PROVIDE
  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS AT: -REAR ADJACENT TO 3 COMPARTMENT SINK -FRONT COUNTER HAND SINK ON BACK WALK INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID LOCATIONS. MAINTAIN AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD DISPLAY SHIELD OVERLAY, AT FRONT PREP COUNTER AREA NOT LONG ENOUGH TO PROTECT FOOD AT PREP AREA FROM CONTAMINATION. INSTRUCTED MANAGER TO INSTALL WIDER OVERLAY AT FRONT PREP COUNTER TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT LEFT SIDE OF HAND SINK AT FRONT BACK COUNTER. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD AT SAID LOCATION. MAINTAIN AT ALL TIMES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO BATHROOM DOOR ATTACHED TO EMPLOYEE RESTROOM IN REAR PREP AREA. INSTRUCTED MANAGER TO INSTALL DOOR AT SAID LOCATION WITH CLOSING HINGE DEVICE. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.

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