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Business Info

Restaurant: Baghdad Restaurant
Address: 3200 W Lawrence Ave, Chicago, IL 60625
Type: Restaurant
Total inspections: 5
Last inspection: Jan 26, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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. EVIDENCE OF RATS. FOUND 4 RAT DROPPINGS OUTSIDE REAR DOOR ON RIGHT, IN FRONT OF FRYER. INSTRUCTED MANAGER TO CLEAN SANITIZE EFFECTED AREAS AND REMOVE FRYER. ALSO NOTED OVER 1/4' GAP UNDER REAR DOOR. INSTRUCTED MANAGER TO SEAL DOOR.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE ALL ALUMINUM FOIL FROM COOKING AREAS. MUST INSTALL SPLASH GUARD ON RIGHT SIDE OF HAND SINK IN PREP AREA NEXT TO MOP SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL HOLE IN FLOOR IN FURMACE FOOM NEAR PREP AREA.
The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL GAP IN WALL NEAR FLOOR, LEFT SIDE OF PREP AREA BEHIND COOKING EQUIPMENT.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST CLEAN GRIME FROM LIGHT SHIELDS IN REAR STORAGE AREA.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE A BACK FLOW PREVENTION DEVICE OR DOCUMENTATION FOR MOP SINK IN BASEMENT.
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. MUST PROVIDE THERMOMETERS FOR REACH IN CHEST FREEZER.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REACH IN CHEST FREEZER NOT MAINTAINING PROPER TEMPERATURE OF 0 DEGREES F OR BELOW.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//ABATED
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.//ABATED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//ABATED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//ABATED
The walls and ceilings shall be in good repair and easily cleaned.//ABATED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//ABATED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//ABATED
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.//ABATED

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED PREP REACH IN COOLER AT 59.7F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD UNITS/COOLERS AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT. WHEN REPAIRED MUST FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 10 LBS. HUMMUS AT 50.9F, 2 LBS. SLICED TOMATOES AT 55.7, OTHER MIXED VEG. 3LBS. AT 54.05, COOKED EGGPLANT 8 LBS. 48.07 AND 1 DOZ. EGGS 58.06. MUST KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. FOOD ITEMS DISCARDED, V=$260.00. CRITICAL CITATION ISSUED, 7-38-005(A).
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLERS MUST BE LABELED.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN-MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN GASKETS ON PREP REACH IN COOLER DOORS MUST BE REPLACED.
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, MOP SINK, EXPOSED SINK, MICROWAVE OVENS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, DRIED FOOD STORAGE CONTAINERS, ETC.. ALL EQUIPMENT THRU-OUT PREMISES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD UP, MUST DETAIL CLEAN FLOORS, UNDER, BETWEEN, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, STORAGE AREAS, FURNACE ROOM AND BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN ALL CEILING ATTACHMENTS, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS THRU-OUT.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR BROKEN COLD WATER HANDLE AT HAND BOWL IN WOMENS WASHROOM, 3PART SINK FAUCET AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
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.
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KICHEN, STORAGE AREAS AND BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
All employees shall be required to use effective hair restraints to confine hair.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS AND ICE SCOOP MUST BE PROPERLY STORED.

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM INSPECTION REPORT # 521611. ISSUED DATE 07-19-2011. CRITICAL CITATION ISSUED 7-42-090 (21) NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE. THE SAID COOLER WAS PREVIOUSLY TAGGED 'HELD FOR INSPECTION' BY THE CHICAGO DEPT. HEALTH ON 07-19-2011. COOLER IS IN USE AT THIS TIME. (DICED TOMATOES AND VEGETABLES AT 42.6F STORED INSIDE UPPER PART OF COOLER) NOTED AN AIR TEMPERATURE OF 50.3F. INSTRUCTED MANAGEMENT NOT TO USE UNTIL GIVEN THE APPROVAL BY CDPH. MUST BE REPAIR. WHEN FIXED, MUST FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO PROPERLY ENSURE THAT THE THE EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005 (A)
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND PREPARATION. NOTED LENTIL SOUP AT 75.9F, CHICKEN SOUP AT 102.5F, MEAT SOUP AT 78.9F, GYRO AT 74.1F, BEEF SWARM AT 69.2F STORED IN HOT HOLDING UNIT AND STEAM TABLE. INSTRUCTED MANAGEMENT, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $100.00, TOTAL WEIGHT OF 20 LBS. CRITICAL CITATION 7-38-005 (A)
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND FOOD NOT PROPERLY PROTECTED DURING STORAGE/PREPARATION. NOTED RAW GOAT MEAT IN STRAINER STORED INSIDE MOP SINK. INSTRUCTED MANAGER, FOOD MUST BE STORED PROPERLY IN A CLEAN AND SANITIZED CONTAINER AND USE MOP SINK FOR CLEANING-UP PURPOSES ONLY, NOT FOR FOOD/UTENSILS. SERIOUS CITATION ISSUED 7-38-005 (A).
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF COOLERS AND FREEZERS.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT.
NOTED TOWEL WRAPPED AROUND FAUCET AT 3 COMPARTMENT SINK. INSTRUCTED TO FIX OR REPLACE HEAVY LEAKY FAUCET NECK. FAUCET NECK IS LOOSE AND HANGS BELOW RIM OF SINK. MUST REPAIR AND MAINTAIN FAUCET. HOSE ATTACHED TO HOSE BIBB IN BASEMENT WITHOUT A BACKFLOW PREVENTION DEVICE. MUST REMOVE HOSE AND INSTALL PROPER BACKFLOW PREVENTOR ON BIBB.
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED INSIDE (2) STORAGE ROOMS (UNUSED WALK-IN COOLERS) IN THE BASEMENT.------MUST CLEAN AND MAINTAIN INSIDE BOILER ROOM (NEXT TO TOILET ROOM).
INSTRUCTED TO REPLACE MISSING AND HEAVY WATER STAINED CEILING TILES ABOVE HALLWAY LEADING TO TOILET ROOMS.---------MUST CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE 2 TOILET ROOM AND WALL VENT AT DINING AREA.
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

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MOHAMED BELAKHDAR IS REGISTERED AND CURRENTLY ENROLLED IN FOOD SERVICE SANITATION CERTIFICATION COURSE, WILL BE HELD ON FEB 20,21,22,2012 IN FOODSERVICE EDUCATIONAL SEMINARS AT 4935 W BELMONT AVE. RECOMMENDED ADDITIONAL CHICAGO CERTIFIED FOODSERVICE MANAGERS.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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