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BABAS HALAL

6421 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60637 · Restaurant

Inspection summary

BABAS HALAL has been inspected 6 times by Chicago Department of Public Health since December 4, 2018. The most recent inspection, on December 8, 2022, found no infractions.

1 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 4 separate inspections, most recently on June 6, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times on June 6, 2022. For example: PROPER HOT 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 across 2 separate inspections, most recently on June 6, 2022. For example: PERSONAL CLEANLINESS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 6, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on June 11, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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. Complaint

    10 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED 15LBS OF COOKED CHICKEN WINGS IN A TUBS ON A RACK IN THE PREP AREA AT 71.6F. INSTRUCTED MANAGER TO DISCARD AND DENATURE TOTAL WEIGHT 23LBS AND COST $95. PRIORITY CITATION ISSUE #7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 2 SMALL CONTAINERS (8LBS) OF RAW CHICKEN SITTING ON A RACK WITH AN INTERANAL TEMP OF 53.6F. CITATION COMBINE ABOVE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL ALL DRY BULK STORAGE CONTAINER WITH PRODUCTS NAME.
    • 40. PERSONAL CLEANLINESS
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN PROPER HAIR RESTRAINT FOR ALL FOOD HANDLERS IN THE KITCHEN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES LAYING ON THE COUNTER TOPS AND PREP TABLES. INSTRUCTED TO PROPERLY STORE WHEN NOT IN USE IN SANTIZING SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE EXTERIOR DOORS OF ALL REACH IN COOLER TO REMOVE DEBRIS. ALSO CLEAN THE INSIDE OF ALL PREP COOLERS TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING IN THE REAR STORAGE AREA AND INSIDE THE WALK IN COOLER TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING TILES AND AIR VENT COVERS DUSTY. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED THE COOK NOT IN COMPLAINCE WITH THE FOOD HANDLERS REQUIREMENT. INSTRUCTED TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS OR CITATIONS WILL FOLLOW.
    • 62. COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE
      • OBSERVED EMPLOYEE/COOK SMOKING IN THE KITCHEN WHILE PREPARING FOOD. OBSERVED COOK LAYING HIS LIT CIGARETTE ON THE PREP COOLER STATION/TABLE. INSTRUCTED MANAGER THERE IS NO SMOKING ALLOWED INSIDE PREMISES. CITATION ISSUED FOR #7-32-015. INSTRUCTED MANAGER HE MUST APPEAR IN COURT FOR THIS VIOLATION.
  3. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF THE FRYER TO REMOVE GREASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS UNDER AND BEHIND KITCHEN EQUIPMENT AND WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. OBSERVED DUST ON SOME CEILING VENTS AND LIGHT SHIELDS IN KITCHEN; CLEAN WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE VENTS ABOVE THE COOKING EQUIPMENT NEED DETAIL CLEANING; CLEAN VENTS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  4. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-010
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD AND DRINK ITEMS ON FLOOR. INSTRUCTED MANAGER TO ELEVATE OFF FLOOR AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON PREP TABLES, SHELVING UNITS, FREEZER. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD AND RAW WOOD SURFACES ON BOTTOM OF PREP TABLES. INSTRUCTED MANAGER TO REMOVE. ALL FOOD AND NON-FOOD CONTACT SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SPILLAGE ON SHELVING UNITS ON REAR PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCET LEAKING ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE IN WASHROOM USED BY FEMALE EMPLOYEES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE AREA AND INSIDE UTILITY SINK. INSTRUCTED MANAGER TO REMOVE AND ORGANIZE STORAGE AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALLERGEN TRAINING PROVIDED FOR ALL CERTIFIED MANAGERS.
  5. Canvass

    5 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST PROPERLY STORE WIPING CLOTHS IN ADEQUATE CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE IN WASHROOM USED BY FEMALE EMPLOYEES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE ALL CLUTTER AND UNNECESSARY ITEMS AT BACK AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR AT HOT LINE OF FOOD DEBRIS AND SPILLS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION #58 OBSERVED NO ALLERGEN TRAINING AVAILABLE, FROM INSPECTION REPORT #2241023 DATED 12/4/2018 NOT CORRECTED. MUST CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090.
  6. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY AND PROCEDURES FOR VOMITING OR DIARRHEAL EVENTS AVAILABLE. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND PROCEDURES. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVING ON BOTTOM OF PREP TABLE IN REAR STORAGE AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT, COOLERS, FRYERS, PIZZA OVEN, ETC IN REAR STORAGE AREA, INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGER MUST PROVIDE ALLERGEN TRAINING.

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