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ABYSSINIA RESTAURANT & FOOD MARKET

5842 N BROADWAY, CHICAGO, IL 60660 · Restaurant

Inspection summary

ABYSSINIA RESTAURANT & FOOD MARKET has been inspected 5 times by Chicago Department of Public Health since February 25, 2011. The most recent inspection, on August 19, 2014, found no infractions.

1 of 5 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: Pests, Food temperature control and Chemicals and toxic substances.

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.

  • 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 across 2 separate inspections, most recently on December 3, 2013. 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 2 times across 2 separate inspections, most recently on August 21, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 24, 2013. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • 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 6 times across 4 separate inspections, most recently on December 3, 2013. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 3 times across 2 separate inspections, most recently on August 21, 2012. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 30 FLYING INSECTS AT THE REAR FOOD STORAGE AREA AND FRONT PREP AREA (BAR) ON WALLS, CEILING AND BAGS OF ONIONS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WATER LEAKING FROM PIPE UNDERNEATH 3 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO CLEAN FANS INSIDE REACH IN COOLER AT THE REAR FOOD PREP AREA.
  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
      • NOTED OVER 30 FLYING INSECTS AT THE REAR FOOD STORAGE AREA AND FRONT PREP AREA (BAR) ON WALLS, CEILING AND BAGS OF ONIONS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • NOTED STORAGE SHELVES AT THE REAR KITCHEN CABINET WITH ASSORTED BRANDS OF TOXIC ITEMS (BLEACH, MR. CLEAN,LYSOL ETC) STORED ABOVE FOOD PRODUCTS BAGS OF FLOUR. INSTRUCTED TO PROVIDE DESIGNATED AREA TO STORE ALL CHEMICALS AWAY FROM FOOD ITEMS.MANAGER IMMEDIATELY HAD EMPLOYEES START REMOVING ITEMS FROM SHELVES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED WATER LEAKING FROM PIPE UNDERNEATH 3 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO CLEAN FANS INSIDE REACH IN COOLER AT THE REAR FOOD PREP AREA.
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADDITIONAL STOPPERS (X2) AT POT WASH 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREAS AND INSIDE PREP COOLERS DOOR RUBBER GASKETS/COOLER DOOR HINDGES. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR IN PREP AREAS AND STORAGE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG CORNERS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE CEILING LIGHT COVER ABOVE REAR PREP AREA CUTTING TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MENS WASHROOM HANDWASH BOWL FAUCET LOOSE. MUST TIGHTEN/REPAIR SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.
  5. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN STORAGE ROOM AT REAR,CLAEN AND REPAIR PAINT PEELING ON FLOOR IN HALL TO THE ALLEY.
    • 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMTER INSIDE ALL COOLERS.

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