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BABAS STEAK & LEMONADE, INC..

343 E PERSHING RD, CHICAGO, IL 60653 · Restaurant

Inspection summary

BABAS STEAK & LEMONADE, INC.. has been inspected 7 times by Chicago Department of Public Health since March 17, 2011. The most recent inspection, on January 3, 2014, found no infractions.

2 of 7 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, Pests 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.

  • 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 April 20, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 17, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on March 17, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 7 times across 5 separate inspections, most recently on February 20, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 separate inspections, most recently on February 20, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF COOKING EQUIPMENT IN NEED OF CLEANIG TO REMOVE ALL FOOD SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER FRYERS IN NEED OF CLEANING TO REMOVE GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  3. Short Form Complaint

    0 infractions

  4. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 57.2 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 15LBS OF POLISH SAUSAGE,CHHESE,PIZZA PUFFS AND FISH AT IMPROPER TEMPERATURES RANGING BETWEEN 48-56.7 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER PREP TABLES AND BEHIND COOK LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS ON LIGHTS OVER REAR PREP AREA.
  5. Short Form Complaint

    3 infractions

    • 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. FOUND NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED IE GYROS, NACHO CHEESE, ETC. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS BEING HANDLED. SERIOUS 7-38-012 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SELF DRAINIING CONTAINER TO STORE ICE USED FOR CUSTOMER CONSUMPTION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS FOR LIGHT BULBS AT REAR PREP AREA AND OR SHATTER PROOF BULBS.
  6. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SELF DRAINIING CONTAINER TO STORE ICE USED FOR CUSTOMER CONSUMPTION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE LIGHT BULB AT FRONT PREP AREA CLOSEST TO WINDOW AND PROVIDE LIGHT SHIELDS WITH END CAPS FOR LIGHT BULBS AT REAR PREP AREA AND OR SHATTER PROOF BULBS.
  7. Complaint

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND 10LBS OF READY TO EAT ITALIAN BEEF ON REAR PREP TABLE AND INSIDE REFRIGERATOR AT 45.8-47.1F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AT ALL TIMES. EMPLOYEE VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $100.00. CRITICAL 7-38-005(A) ISSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND WASH SINK AT FRONT PREP AREA WITH DISCONNECTED PVC P-TRAP. WHEN WATER TURNED ON TO WASH HANDS, WATER IS PROFUSELY DRAINING ONTO FLOOR. INSTRUCTED TO REPAIR SAID SINK AND MAINTAIN AT ALL TIMES. INSTRUCTED FOODHANDLERS TO USE REAR EXPOSED HAND WASH SINK TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE WASTE GREASE AREA AND RECEPTACLE NOT MAINTAINED. OBSERVED EXCESSIVE GREASE BUILD-UP ON TOP AND SIDES OF LIDS. ALSO, NOTED TWO BULK CONTAINERS STORING GREASE WITH NO LIDS NEXT TO SAID GREASE RECEPTACLE. INSTRUCTED TO REMOVE SPILLS, CLEAN SAID AREA, AND MAINTAIN AREA AT ALL TIMES TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.
    • 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 VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED, HANDLED, AND SERVED IE. GYROS, ITALIAN BEEF, CHICKEN WINGS, NACHO CHEESE, ETC. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE OR PROOF OF ENROLLMENT FOR CITY OF CHICAGO FOOD SERVICE COURSE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND SERVED. SERIOUS 7-38-012 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZERS TO REMOVE HEAVY ICE BUILDUP. REPAIR GASKET AT SLIDING DOOR AT ICE CREAM FREEZER. PROVIDE SELF DRAINIING CONTAINER TO STORE ICE USED FOR CUSTOMER CONSUMPTION. REMOVE CARDBOARD, CLOTH, AND PLASTIC LINING AT GYRO PREP TABLE, RACKS, AND SHELVES. PROVIDE SPLASH GUARD BETWEEN FRONT HAND WASH SINK AND TOP DOOR FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE LIGHT BULB AT FRONT PREP AREA CLOSEST TO WINDOW AND PROVIDE LIGHT SHIELDS WITH END CAPS FOR LIGHT BULBS AT REAR PREP AREA AND OR SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK AT FAUCET NECK AT THREE COMPARTMENT SINK-REMOVE PLASTIC. PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT UTILITY SINK. REPAIR LEAK AT COLD WATER HANDLE AT UTILITY SINK AND REPAIR LEAKS AT HANDLES AT WASHBOWL IN STAFF TOILET ROOM. INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM USED TO MAKE MILK SHAKES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROPERLY STORE ICE SCOOP INVERTED AND IN CONTAINER WITH SANITIZING SOLUTION.
    • 70. NO SMOKING REGULATIONS
      • FOUND ASHTRAY WITH CIGARETTE ASHES LOCATED ON TOP OF REAR EXPOSED HAND WASH SINK. INSTRUCTED TO REMOVE ASHTRAY WITH ASHES FROM PREMISES WHERE SMOKING IS PROHIBITED BY CITY OF CHICAGO CLEAN INDOOR AIR ORDINANCE OF 2008. SERIOUS 7-32-020(C)ISSUED.

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