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LITTLE BABA'S

2414 W 71ST ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

LITTLE BABA'S has been inspected 9 times by Chicago Department of Public Health since September 20, 2010. The most recent inspection, on June 21, 2024, found no infractions.

2 of 9 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, Food source, labelling and allergens and Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on September 24, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on September 24, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times on September 17, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times on September 20, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on September 20, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILIY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED READY TO EAT TCS FOOD (CORNED BEEF, SLICED TOMATOES, SHREDDED LETTUCE, CHEESE, ETC) NOT DATED IN COOLERS. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT AND PLASTER ON WALLS AND CEILINGS NEAR REAR DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  3. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILIY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED READY TO EAT TCS FOOD (CORNED BEEF, SLICED TOMATOES, SHREDDED LETTUCE, CHEESE, ETC) NOT DATED IN COOLERS. ALL REFTRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD ITEMS REMOVED FROM ORIGINAL PACKAGING AND NOT LABELED IN COOLERS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL FOOD CONTAINERS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOOSE GASKET ON REACH-IN COOLER DOOR IN FRONT PREP AREA AND DAMAGED LID WITH EXPOSED INSULATION ON INTERIOR TOP DOOR OF CHEST FREEZER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT AND PLASTER ON WALLS AND CEILINGS NEAR REAR DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT, FRYERS, STOVE, ETC IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE SYRUP PUMPS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.ALSO CLEAN INTERIOR OF FRYER DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR NOT CLEAN UNDER FRONT PREP TABLE, INSTRUCTED TO CLEAN.ALSO DEFROST/CLEAN FRONT TWO BOX FREEZERS(EXCESSIVE ICE).
  5. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD FROM THE STORAGE SHELF NEXT TO GRILL, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN SYRUP PUMPS,CUTTING BOARD, AND REAR SLICER, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE RESTROOM FLOOR COVERED WITH CARDBOARD, INSTRUCTED TO REMOVE/CLEAN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.OBSERVED WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FRONT HAND SINK LEAKING AT LOWER PIPE, INSTRUCTED TO REPAIR, ALSO THE REAR HAND SINK IN POOR REPAIR, INSTRUCTED TO REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING PROPER STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE SAME. EXCESSIVE ICE BUILD-UP IN FREEZERS. DEFROST SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF COOKING HOOD WITH EXCESSIVE GREASE BUILD-UP. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • UTILITY SINK BASIN NOT CLEAN. CLEAN SAME AND MAINTAIN.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM OF FRYER TO REMOVE GREASE BUIKLD UP. MUST CLEAN AND MAINTAIN AT ALL TI,ES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT REART HANDSINK, AND P-TRAP ON 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED. CORRECT AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT IN ICE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  8. License Re-Inspection

    0 infractions

  9. License

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER UNDER CITY PRESSURE TO ANY OF THE SINKS. INSTRUCTED TO PROVIDE SAME. CRITICAL 7-38-030
    • 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. NO PEST CONTROL RECIEPT OR LOG BOOK ON SITE FROM A LICENSED PEST CONTROL COMPANY. INSTD TO PROVIDE SAME. SERIOUS 7-38-020
    • 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. NO GARBAGE DUMPSTER OUTSIDE. INSTRUCTED TO PROVIDE AND HAVE THE NAME OF THIS BUSINESS AND ADDRESS ON THE SIDES. ALSO CLEAN UP THE YARD AND PULL THE WEEDS. SEROIUS 7-38-020
    • 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 CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO SANITATION CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE SAME. SERIOUS 7-38-012.
    • 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. PAINT THE SHELF AND LEGS UNDER ALL THE PREP TABLES WITH NON TOXIC PAINT BECAUSE SHELVES AND LEGS STARTING TO RUST.
    • 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. ALL THE FLOORS IN PREP AREAS NEED DEEP CLEANING. INSTD. TO CLEAN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS TO ALL COOLERS.

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