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LA BAHIA INC.

4465 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

LA BAHIA INC. has been inspected 3 times by Chicago Department of Public Health since February 7, 2014. The most recent inspection, on June 29, 2015, found no infractions.

1 of 3 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.

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 on June 11, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 4 times across 2 separate inspections, most recently on June 11, 2014. 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 4 times across 2 separate inspections, most recently on June 11, 2014. 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 June 11, 2014. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD AT AN AMBIENT AIR TEMPERATIRE OF 54.0 F. UNIT TAGGED CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 1LB OF SCALLOPS VALUED AT $10 AT 57 F, 10 LBS OF SHRIMP VALUED AT $30 AT 50.8F AND 3LBS OF FISH VALUED AT $10 50.5F ALL FOOD WAS DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISHWASHER NOT SANITIZING. WASH WATER TEMPERATURE WAS 120F BUT NO INDICATION OF ANY CHLORINE OR QUATERNARY SANITIZER REGISTERING ON TEST STRIPS. RACK OF SILVERWARE WAS FOUND WITHIN DISH MACHINE INDICATING IT WAS IN USE. UNIT TAGGED CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS BEING COOKED AND HELD INCLUDING COOKED RICE AT 157.5 F AND RICE AT 143.0 F. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SWINGING DOOR TO KITCHEN IN DISREPAIR. REPAIR AND MAINTIAN DOOR TO KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED EXTERIOR AND INTERIOR OF FRYER UPSTAIRS UNCLEAN WITH EXCESSIVE GREASE BUILDUP. CLEAN AND MAINTIAN FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED NO FLOOR DRAIN COVER ON FLOOR IN UPSTAIRS KITCHEN. REPLACE AND MAINTIAN FLOOR DRAIN COVER.
  3. License

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS AROUND HEAVY EQUIPMENT IN FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE LIGHTSHIELD COVER IN THE FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL AND MAINTAIN OPENINGS AROUND FAUCETS AND PIPES IN THE MOP SINK AREA AND THE TOILET ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE AND MAINTAIN A LIGHT SHIELD FOR THE WALK IN FREEZER IN THE BASEMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST MAKE BOTH TOILET ROOM DOORS ON THE RAISED LEVEL SELF CLOSING. MAINTAIN.

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