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3 ABEJAS

2747 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

Inspection summary

3 ABEJAS has been inspected 7 times by Chicago Department of Public Health since March 18, 2013. The most recent inspection, on October 20, 2017, found no infractions.

3 of 7 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 source, labelling and allergens, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 June 5, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 16, 2016. 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 June 5, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on March 18, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 8 times across 4 separate inspections, most recently on June 16, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP AT THE BOTTOM OF SAID ENTRANCE DOOR. INSTRUCTED TO MAKE DOOR RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES ON THE CEILING LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT IN THE DRY STORAGE AREA LOCATED IN THE REAR. INSTRUCTED TO PROVIDE PROPER LIGHTING AND MAINTAIN.
  4. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS IN PREP AND STORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR COMPARTMENTS AND WATER TRAY INSIDE OF ICE MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW PREVENTION DEVICE ON ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND ORGANIZE SHELF NEAR ICE CREAM MAKER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES.
  5. Canvass

    5 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND CORN, BEEF, TAMALES, AND PORK THAT WAS PREPARED IN OWNER'S HOUSE, AS STATED BY OWNER. ADVISED THAT ALL FOOD MUST BE PREPARED ON SITE AND/OR PURCHASED FROM AN APPROVED FOOD SOURCE. OWNER DISCARDED ALL FOOD PREPARED OFF SITE AT TIME OF INSPECTION. FOOD DISCARDED WAS APPROXIMATELY 20 POUNDS WITH A COMBINED VALUE OF $50. CRITICAL VIOLATION 7-38-005(B).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED MULTIPLE FOOD ITEMS WITHOUT PROPER LABELS. ADVISED THAT ALL FOOD MUST HAVE ORIGINAL LABELS INTACT OR, IF PREPARED ON SITE, TO LABEL ALL FOOD AFTER PREPARATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASHGUARD BETWEEN ICE MACHINE AND HANDSINK NEAR 3 COMPARTMENT SINK. ADVISED TO INSTALL A SPLASHGUARD BETWEEN THE HANDSINK AND ICE MACHINE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A STOVE AND DEEP FRYER ON PREMISES WITH NO VENTILATION SYSTEM IN PLACE. ADVISED THAT COOKING EQUIPMENT MUST HAVE PROPER VENTILATION SYSTEMS IN PLACE AND MAINTAINED. OBSERVED DIPPER WELL WITH SMALL DRAIN THAT WAS PARTIALLY OBSTRUCTED BY FOOD PARTICLES. ADVISED TO REPLACE AND MAINTAIN WITH A BIGGER DRAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER OUTSIDE REAR ENTRANCE OF BUILDING. ADVISED TO REMOVE AND MAINTAIN. OBSERVED CLUTTER IN REAR STORAGE ROOM NEAR MOP SINK. ADVISED TO REMOVE UNNECESSARY ARTICLES AND MAINTAIN.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • AN EXPOSED HANDSINK IS NEEDED IN FRONT PREP AREA FOR HANDWASHING WITH HOT AND COLD RUNNING WATER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHEILD FOR LIGHTS IN STORAGE ROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE A SELF-CLOSING DEVICE FOR WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL AT FREEZER WHICH WILL STORE HAND DIPPED ICE CREAM FOR SCOOPS TO AN ADEQUATE WATER SOURCE FOR A CONSTANT FLOW OF WATER TO SANITIZE SCOOPS. MUST INSTALL A BACKFLOW DEVICE AT UTILITY SINK IN REAR STORAGE AREA.

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