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BABA'S

18 S PULASKI RD, CHICAGO, IL 60624 · Restaurant

Inspection summary

BABA'S has been inspected 4 times by Chicago Department of Public Health since June 20, 2011. The most recent inspection, on October 15, 2012, found no infractions.

1 of 4 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: Pests.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 12, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 3 separate inspections, most recently on January 20, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on January 20, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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 once on January 12, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Suspected Food Poisoning Re-inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN INSIDE OF LARGE ICE MACHINE IN REAR. CLEAN INTERIORS OF REFRIGERATION UNITS. WIPE DOWN AND MAINTAIN ALL STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, SURFACE AREA UNDERNEATH GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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 EQUIPMENT THROUGHOUT WHERE NEEDED INCLUDING STORAGE ROOM.
  3. Suspected Food Poisoning

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND FIFTY MOUSE DROPPINGS ON LEDGE NEXT TO ICE MACHINE, ON WALL NEXT TO GREASE RECEPTOR AT THREE COMP SINK AND IN STORAGE CLOSET ON FLOOR. MUST CLEAN AREAS. PEST CONTROL RECEIPT DATED 12/27/11 STATED THERE WAS EVIDENCE ON PREMISES AND HOLES THAT NEEDED SEALING. MUST REQUEST SERVICE PRIOR TO REINSPECTION DATE AND CLEAN AFFECTED AREAS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WITH A VALID CERTIFICATE DISPLAYED OR AVAILABLE AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED. (OWNERS CERTIFICATE POSTED BUT HE WAS NOT PRESENT DURING THIS INSPECTION). MUST BE PRESENT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN INSIDE OF LARGE ICE MACHINE IN REAR. CLEAN INTERIORS OF REFRIGERATION UNITS. WIPE DOWN AND MAINTAIN ALL STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, SURFACE AREA UNDERNEATH GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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 EQUIPMENT THROUGHOUT WHERE NEEDED INCLUDING STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL AT SIDE OF ICE MACHINE AND IN STORAGE CLOSET WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND DIRTY MOP WATER. MUST DISPOSE OF USED MOP WATER AFTER USE AND INSTRUCTED TO STORE WET MOPS UPWARD TO DRY PROPERLY. RECOMMENDED INSTALLING A UTLITY RACK ON WALL FOR MOP AND BROOM STORAGE. ORGANIZE AND MAINTAIN STORAGE CLOSET. REMOVE UNECESSARY ITEMS TO AVOID CLUTTER.
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN INSIDE OF LARGE ICE MACHINE IN REAR. CLEAN INTERIORS OF REFRIGERATION UNITS. WIPE DOWN AND MAINTAIN ALL STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SURFACE AREA UNDERNEATH GRILL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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 EQUIPMENT THROUGHOUT WHERE NEEDED INCLUDING STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. REPLACE CEILING TILES THROUGHOUT WHERE NEEDED. REPLACE CRACKED LIGHT SHIELDS WHERE NEEDED. REPAIR WALL AT SIDE OF ICE MACHINE AND IN STORAGE CLOSET WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK AT PIPE UNDER UTILITY SINK. PROVIDE THREE WORKING METAL DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND DIRTY MOP WATER. MUST DISPOSE OF USED MOP WATER AFTER USE AND INSTRUCTED TO STORE WET MOPS UPWARD TO DRY PROPERLY. RECOMMENDED INSTALLING A UTLITY RACK ON WALL FOR MOP AND BROOM STORAGE. ORGANIZE AND MAINTAIN STORAGE CLOSET. REMOVE UNECESSARY ITEMS TO AVOID CLUTTER.

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