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BABYLON

4882 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

BABYLON has been inspected 8 times by Chicago Department of Public Health since March 14, 2014. The most recent inspection, on June 19, 2017, found no infractions.

3 of 8 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: Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 May 16, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 12 times across 5 separate inspections, most recently on February 10, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 4 times across 3 separate inspections, most recently on February 3, 2017. 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 2 times across 2 separate inspections, most recently on February 3, 2017. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THE KITCHEN EXPOSED HAND SINK AND THE DISH ROOM THREE COMPARTMENT SINK. EXTREMELY SLOW DRAIN IN THE FAR LEFT COMPARTMENT OF THE KITCHEN THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN ALL.
  3. Canvass

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE NOTED CHOPPING FRESH READY TO EAT PARSLEY AND FRESH READY TO EAT TOMATOES WITHOUT WEARING GLOVES. NO DISPOSABLE GLOVES ON PREMISES. INSTRUCTED MANAGEMENT TO STOP ALL PREPARING AND HANDLING OF READY TO EAT FOODS UNTIL GLOVES ARE PURCHASED. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGEMENT. CRITICAL VIOLATION. 7-38-010(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS IN THE STAFF/CUSTOMER WASHROOM. NO SOAP AT THE BAR EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. ONE EXPIRED CERTIFICATE NOTED ONLY. INSTRUCTED TO HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT ALL TIMES OR SHOW PROOF OF RECENT ENROLLMENT. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM #1770824 ON 5-16-16 NOT CORRECTED.#30-MUST LABEL ALL BULK DRY FOOD CONTAINERS AND MAINTAIN.#32- RUSTED WIRE RACK SHELVINGS OF THE WALK IN COOLER. MUST REMOVE RUST OR REPLACE AND MAINTAIN. #33- MUST CLEAN INTERIOR OF ONE OF THE STOVE IN THE KITCHEN AND MAINTAIN.#35- MUST CLEAN IN DETAIL THE HOOD (WITH GREASE BUILD-UP)AND MAINTAIN.#45-NO PROOF OF FOOD HANDLER TRAINING ON THE PREMISES OR AVAILABLE FOR EMPLOYEE.SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF THE COOKS LINE GRILL WITH GREASE. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE DEEP FRYER WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THE KITCHEN EXPOSED HAND SINK AND THE DISH ROOM THREE COMPARTMENT SINK. EXTREMELY SLOW DRAIN IN THE FAR LEFT COMPARTMENT OF THE KITCHEN THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN ALL.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK DRY FOOD CONTAINERS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED WIRE RACK SHELVINGS OF THE WALK IN COOLER. MUST REMOVE RUST OR REPLACE AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF ONE OF THE STOVE IN THE KITCHEN AND MAINTAIN. CLEAN ALL LIGHT SHIELD OF THE LIGHTING FIXTURES ON THE HOOD(WITH HEAVY GREASE BUILD-UP) AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE HOOD (WITH GREASE BUILD-UP)AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  5. Canvass

    0 infractions

  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE CONDENSER IN THE WALK-IN COOLER DRIPPING CONDENSATION. NO FOOD ITEMS WERE STORED UNDER THE DRIPPAGE. MUST REPAIR WALK-IN COOLER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE SODA GUN AND SODA GUN HOLSTER, INTERIOR SURFACE OF THE MICROWAVE, AND THE CHEESE MELTING RACK ABOVE THE GRILL TO REMOVE BUILDUP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BUILDUP UNDER THE DRY STORAGE RACK IN THE STORAGE CLOSET. DETAIL CLEAN FLOORS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DUST BUILDUP ON THE LIGHT SHIELD ABOVE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    0 infractions

  8. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A CHARCOAL GRILL NOT COMPLETELY UNDER THE VENTILATION/HOOD IN THE KITCHEN.INSTRUCTED TO RELOCATED UNIT UNDER VENTILATION/HOOD OR REMOVE FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MINERAL BUILD-UP AT INTERIOR OF ICE MACHINE(TOP AND BOTTOM),INSTRUCTED TO CLEAN AND SANITIZE UNIT. ACCUMULATION OF GREASE ON TOP THE GREASE TRAP UNDER THE THREE COMPARTMENT SINKS IN KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR UNDER COOKING EQUIPMENT,THREE COMPARTMENT SINKS,BEHIND THE ICE MACHINE,ALONG BASEBOARD WALLS,CORNERS AND UNDER SHELVES,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD STAINS ON WALLS BEHIND THE COOKING EQUIPMENT,BY THE ONE DOOR REFRIGERATOR AND UNDER THREE COMPARTMENT SINK IN PREP AREA.INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN PLASTIC STOPPERS AT THREE COMPARTMENT SINKS IN THE KITCHEN,INSTRUCTED TO REPLACE. NO BACK FLOW PREVENTER INSTALLED AT WATER LINE OF ICE MACHINE,INSTRUCTED TO PROVIDE.

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