Big Buns and Pita Corporation — Sahara Kabob
Last inspected: Oct 26, 2012
82
Score
Big Buns and Pita Corporation — Sahara Kabob appears in inspection records five times, starting in 2010. Big Buns and Pita Corporation — Sahara Kabob was last inspected on Oct 26, 2012. Diners can read the low risk label as a sign that recent inspections have gone well. Public records show no inspections at Big Buns and Pita Corporation — Sahara Kabob since Oct 26, 2012, so this file may not reflect current conditions.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “food and non-food contact equipment utensils clean” is the issue that surfaces most often, recorded four times.
Big Buns and Pita Corporation — Sahara Kabob scores about where you'd expect for a Chicago restaurant. The full picture is one of consistent compliance.
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Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 26, 2012
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROVIDE FOOD GRADES BAGS TO STORED FOOD(RAW AND COOKED)
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INSIDE THE UNUSED COOLERS, FOOD DEBRIS.REMOVE GREASE BUILD-UP INSIDE THE DEEP FRYERS. CLEAN INSIDE THE TWO DOOR COOLER,REMOVE CARDBOARDS AND REMOVE SPILLED FOOD.
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SWEEP FLOOR IN BASEMENT AREA, ALSO UNDER THE COOKING EQUIPMENT GREASE BUILD-UP
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR WALL BY THE THREE COMPARTMENT SINK
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Oct 18, 2012
Routine
6 minor violations.
View 6 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(POTS,KEFTA KABAB AND OTHER ITEMS).PERSONALLY SET UP THREE COMPARTMENT SINK(WASH,RINSE AND SANITIZE,100 PPM).CRITICAL VIOLATION:&-38-030.
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No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:UNDER AND ON TOP OF SHELVES,SOUTH-EAST CORNER OF THE KITCHEN; INSIDE THE CABINET UNDER THE POP DISPENSER IN DINING AREA, 25 OR MORE. TEN RAT DROPPINGS IN BASEMENT AREA BY THE EXIT DOOR. INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROVIDE FOOD GRADES BAGS TO STORED FOOD(RAW AND COOKED)
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INSIDE THE UNUSED COOLERS, FOOD DEBRIS.REMOVE GREASE BUILD-UP INSIDE THE DEEP FRYERS. CLEAN INSIDE THE TWO DOOR COOLER,REMOVE CARDBOARDS AND REMOVE SPILLED FOOD.
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SWEEP FLOOR IN BASEMENT AREA, ALSO UNDER THE COOKING EQUIPMENT GREASE BUILD-UP.
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR WALL BY THE THREE COMPARTMENT SINK
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74
Oct 11, 2011
Reinspection
1 minor violation.
View 1 violation
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED EMPLOYEE'S HANDLING FOOD IN FOOD PREP AREA WITHOUT HAIR RESTRAINTS. INST EVERYONE WHO ARE IN PREP AREA COOKING ECT NEEDS TO HAVE HAIR RESTRAINT.
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95
Oct 3, 2011
Routine
13 minor violations.
View 13 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 2 DOOR COOLER PREP NOT MAINTAIN PROPER TEMPERATURE AIR TEM 45F TO 50. INST NEEDS TO HAVE UNIT SERVICE. HELD FOR INSPECTION TAG PLACED ON UNIT. CAN NOT REMOVE OR USE UNIT UNTIL HEALTH INSPECTOR REMOVE TAG. NEEDS TO FAX A LETTER AT 312 746-4240 ATTN; MS LOPEZ. CRITICAL VIOLATION H000074303-10 COURT DATE 11-17-11 TIME
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE RANGEING 45F-50F OF HUMMUS 2 LBS, 2 1/2 LBS OF EGGPLANT, SLICE TOMAMTO 16 OZ,SLICE ONIONS 4 0Z, AMERCIAN CHEESE SLICE 8OZ TOTAL COST $50.00 MANGER DENATURAL FOOD.CRITICAL VIOLATION 7-38-005 (A)CITATION ISSUE H000074303-10 COURT DATE 11-17-11 RM.112,TIME 10 A.M.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. ICE MACHINE HAS BLACK MOLD INSIDE WHERE THE ICE IS BEING MADE. PLASTICE COVER HAS BLACK MOLD INTEROR OF UNIT. SERIOUS VIOLATION 7-38-005 (A) HELD FOR INSPECTION PLACED ON UNIT. CAN NOT USE OR COVER TAG. NEEDS TO FAX A LETTER TO DEPT OF HEALTH AT 312 746 4240 ATTN MS LOPEZ.
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No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. FRONT DOOR NOT RODENT PROOF BOTTOM AND SIDE OF DOOR 1 INCH OPEN GAP. NOTE FOUND RODENT DROPPING LOCATED IN BASEMENT STORAGE AREA. 10-15 ESTIMATED ON TOP OF TABLES,FOOD HOLDING STORAGE. AND CORNER OF THE BASEMENT. CITATION ISSUE H000074302-18 SERIOUS VIOLATION 7-38-020 COURT DATE 11-17-11 TIME 10 A. M. ROOM 112
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* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH FOOD SANITATION WHEN HANDLING POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. NOTE FOOD CERTIFICATED IS DISPLAY MR. KHAMIS,KHOSHABA HE IS NOT ON SITE DURING THE INSPECTION. INST NEEDS TO HAVE MORE THAN ONE PERSON WITH THE FOOD SANITATION WHEN BUSINESS IS OPEN AND OPERATION.CITATION ISSUED 7-38-012 (A) SERIOUS VIOLATION H000074302-18 COURT DATE 11-17-11 TIME 10 A.M.,ROOM 112
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL THE EQUIPMENT NEEDS DETAIL CLEANING STOVES OVENS MICROWAVE, PREP TABLE UNDER THE SHELFS, CAN NOT USE FOIL LINNER.
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT HAS STANDING WATER,NEED TO CLEAN. ALSO FLOOR IN THE THE KITCHEN UNDER HEAVY EQUIPMENT NEEDS DETAIL CLEANING.UNDER AND AROUND HEAVY EQUIPEMENT.
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Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS ARE MISSING IN THE BASEMENT AREA BY THE OFFICE TABLES IN STORAGE AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BATHROOM DOOR NOT SELF CLOSING.(MENS BATHROOM)
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. AT THE 3 COMPARTMENT SINK FAUCET IN POOR REPAIR,ALSO NO STOPPER FOR 3 COMPARTMENT. THE VENTILATION IN THE BATHROOMS NEEDS DETAIL CLEANING.
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Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OUTSIDE PREMISES ARE NOT BEING MAINTAINE OLD FOOD DEBRI,GARBAGE AREA NEEDS DETAIL CLEANING,
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Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. OBSERVED EMPLOYEE'S HANDLING FOOD IN FOOD PREP AREA WITHOUT HAIR RESTRAINTS. INST EVERYONE WHO ARE IN PREP AREA COOKING ECT NEEDS TO HAVE HAIR RESTRAINT.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPER NEEDS CONTAINER . FOUND ICE SCOOPER ON TOP ICE MACHINE. ICE MACHINE HAS DUST AND NOT CLEAN. ALSO BRICKS ARE NOT CLEAN AND NEEDS DETAIL CLEANING.
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52
Jun 7, 2010
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found foods not properly dated/labeled in coolers, freezers, must date, and label foods in coolers, freezers.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of cooler shelving, and storage shelving that had rust, peeling paint shall be repair/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, ice machine, and storage shelving need detailed cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, storage areas 1st floor, bsmt.need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged/stained ceiling tiles in prep are, dining area, and hallway, shall be replaced.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area need cleaning, missing light shields in storage areas shall be replaced.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in kitchen prep area, bathrooms, not clean need cleaning.
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Frequently Asked Questions
When was Big Buns and Pita Corporation — Sahara Kabob last inspected?
The most recent health inspection at Big Buns and Pita Corporation — Sahara Kabob on file is from Oct 26, 2012. The public record contains five inspections in total.
What is the most common violation at Big Buns and Pita Corporation — Sahara Kabob?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited four times, more than any other issue at Big Buns and Pita Corporation — Sahara Kabob.
Has Big Buns and Pita Corporation — Sahara Kabob's inspection record improved over time?
Results have been roughly steady. Inspections at Big Buns and Pita Corporation — Sahara Kabob have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Big Buns and Pita Corporation — Sahara Kabob means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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