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ABSINTHE CAFE

1954 W NORTH AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

ABSINTHE CAFE has been inspected 10 times by Chicago Department of Public Health since December 2, 2010. The most recent inspection, on November 13, 2019, found no infractions.

4 of 10 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, Pests and Cleaning and sanitizing.

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 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 May 24, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 May 24, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on December 2, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 21 times across 6 separate inspections, most recently on May 24, 2017. 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 5 times across 4 separate inspections, most recently on March 5, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE 2-COMPARTMENT SINK BEING USED TO WASH DISHES WITH THE LEFT COMPARTMENT EMPTY AND THE RIGHT COMPARTMENT FILLED UP WITH SOAP AND WATER; EMPLOYEE WAS WASHING POTS AND PANS WITHOUT SANITIZING. 2-COMPARTMENT OR PREP SINK IS TO BE USED TO FOR FOOD PREP (I.E. WASHING FRUITS AND VEGETABLES) AND THAWING FOODS ONLY. 2-COMPARTMENT SINK SHALL NOT BE USED TO WASH ANY DISHES OR UTENSILS. MUST USE THE 3-COMPARMTENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE OR THE LOW TEMPERATURE DISHMACHINE IN THE BASEMENT TO PROPERLY WASH DISHES AND UTENSILS AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE ONLY EXPOSED HAND SINK LOCATED IN THE KITCHEN PREP AREA WAS DISCONNECTED/BROKEN WITH NO RUNNING WATER AT TIME OF INSPECTION. THE HANDWASHING SINK MUST BE ACCESSIBLE WITH HOT & COLD RUNNING WATER UNDER CITY PRESSURE, SOAP & PAPER TOWELS, AND EASILY ACCESSIBLE. 48 HOUR NOTICE GIVEN TO REPAIR SINK IN THE KITCHEN PREP AREA; KITCHEN STAFF MUST USE THE LEFT SIDE OF THE 2-COMPARTMENT SINK IN THE PREP AREA UNTIL THE EXPOSED HAND SINK IS REPAIRED. SOAP AND PAPER TOWELS WERE PROVIDED AT THE LEFT SIDE OF THE 2-COMPARTMENT SINK UPON MY REQUEST. WHEN I RETURNED ON 5/25/17 TO FINISH THE REPORT, THE EXPOSED HAND SINK HAD BEEN REPAIRED WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE-CORRECTED DURING INSPECTION. CRITCAL VIOLATION 7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED GREASE DROPLETS HANGING OFF OF THE EXTERIOR SURFACE OF THE RECEPTACLE AND POOLING ON TOP OF THE LID. ALL GREASE MUST BE MAINTAINED INSIDE OF THE GREASE RECEPTACLE AT ALL TIMES. WHEN I RETURNED TO FINISH THE REPORT ON 5/25/17 THE GREASE RECEPTACLE HAD BEEN DETAIL CLEANED AND SANITIZED-CORRECTED DURING INSPECTION. SERIOUS VIOLATION 7-38-020
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION SUMMARY REPORT WAS NOT POSTED FOR CUSTOMERS TO VIEW AT TIME OF INSPECTION. INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING USED AS A LINER INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO USE NON-ABSORBENT MATERIALS ONLY TO ALLOW ROUTINE CLEANING AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ICE LIDS/COVERS FOR CONSUMABLE ICE BINS BEHIND THE BAR TO PROPERLY PROTECT ICE IN BETWEEN USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTED FOOD STORAGE SHELVES ON THE BOTTOM SHELVES OF THE COLD-HOLDING REFRIGERATION UNITS IN THE KITCHEN. INSTRUCTED TO EITHER REPLACE THE RUSTED FOOD STORAGE SHELVES OR RESURFACE THEM AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE IN THE BASEMENT TO REMOVE DISCOLORATION BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER IN THE BASEMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
  3. Complaint

    0 infractions

  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BAR GUNS AT BAR AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN FRONT BAR IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. CEILING ABOVE COOKING AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  5. Canvass

    0 infractions

  6. Complaint

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK IN BASEMENT. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE IN BASEMENT. SEAL RAW WOOD SURFACES IN WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN FURNACE ROOM. RE-SEAL/PAINT FLOORS IN BASEMENT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN BASEMENT PREP/STORAGE AREA. REPLACE LIGHT BULBS IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK UNDER 3-COMPARTMENT SINK IN REAR EAST BAR. REPAIR LEAKING FAUCET AND DRAINPIPE ON 2-COMPARTMENT SINK IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT AND ARTICLES IN BASEMENT TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE ICE SCOOP HANDLE UP OR SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.
  7. Complaint

    0 infractions

  8. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior ice machine panel not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and in corners not cleaned. Instructed to detail clean daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet at 2 comp sink and exposed handsink drainline in basement leaking. Instructed to repair leak at both sinks.
  9. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARD AT EXPOSED HANDSINK IN BASEMENT DISHROOM IS NEEDED,REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT THE BASEMENT DISHROOM/FOOD PREP ARE NOT SMOOTH,EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BACKFLOW PREVENTION DEVICE AT COFFEE EXPRESSO MACHINE AT FRONT SERVICE AREA NOT INSTALLED.
  10. Canvass

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND PLUMBERS PUTTY INSIDE THE 3 COMP SINK DIVIDERS IN BASEMENT DISHROOM,MUST BE REPAIRED APPLY A LIGHT WELD TO SMOOTH,EASILY CLENABLE SURFACE.
    • 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.SPLASHGUARD AT EXPOSED HANDSINK IN BASEMENT DISHROOM IS NEEDED,REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING SHELVING,FAN COVERS INSIDE WALK-IN-COOLER,ICE MACHINE,TOPS/BOTTOMS OF FOOD PREP TABLES,EXTERIOR SURFACES OF DISHMACHINE,BAR GUN,HOUSING ATTACHED.
    • 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.FLOORS THROUGHOUT THE BASEMENT DISHROOM/FOOD PREP ARE NOT SMOOTH,EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.BACKFLOW PREVENTION DEVICE AT ICE MACHINE,COFFEE EXPRESSO MACHINE NOT INSTALLED.

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