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AWIL MOHAMED ERIC

6319 N RIDGE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

AWIL MOHAMED ERIC has been inspected 5 times by Chicago Department of Public Health since February 11, 2016. The most recent inspection, on November 14, 2017, found no infractions.

2 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: Food temperature control, Handwashing and staff hygiene and Pests.

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 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 February 16, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times on February 16, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 February 11, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 separate inspections, most recently on February 16, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on February 16, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  3. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND COOKED RICE STORED INSIDE TWO DOOR REACH-IN COOLER AT TEMP OF 49F(OWNER STATED FOOD WAS COOKED ON 2-15-17).FOUND RAW MARINATING CHICKEN AT TEMP OF 49.5F,STORED INSIDE THE TWO DOOR REACH-IN COOLER.FOUND COOKED CHICKEN AT TEMP OF 46.7F STORED AT PREP COOLER.BOTH UNITS MAINTAINS AIR TEMP OF 37.9F TO 38F COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED BY THE OWNER.POUNDS 8,VALUE 20 CRITICAL VIOLATION:7-38-030
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED THE COOK COOKING FOOD AND CONTINUOUSLY RE-ADJUSTING HER VEIL FROM HEAD,WITHOUT HAND WASHING AND WITH BARE HANDS HANDLING READY TO EAT FOOD(CREPES AND OTHER FOODS).ALSO WHEN WASHED HER HANDS SHE WIPED ON HER DRESS. OBSERVED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK WHICH WAS PARTIALLY SET UP. MUST WASH HANDS AT EXPOSED HAND SINK.ALSO HAND WASHING PRIOR TO WEAR GLOVES.NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION:7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PREP AREA NOR TO STAFF/CUSTOMERS WASHROOM.ALSO EXPOSED HAND SINK IS CLOGGED,UNABLE TO WASH HANDS.DRAIN PIPES UNDER THE SAID SINK IS ALSO LEAKING. NO OTHER EXPOSED HAND SINK ON SITE.WASHROOM FAR FROM PREP AREA.INSTRUCTED TO REPAIR CAUSE OF THE SINK CRITICAL VIOLATION:7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF CITY SANITATION CERTIFICATE POSTED ON SITE NOR ENROLLMENT TO SANITATION CLASS.POTENTIALLY HAZARDOUS FOOD ARE PREPARED,STORED AND SERVED TO CUSTOMERS.A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED STORED AND SERVED. INSTRUCTED TO OBTAIN SAID CERTIFICATE. SERIOUS VIOLATION:7-38-012(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • WATER PITCHERS WITH WATER INSIDE STORED ON TOP SELF SERVE TABLE IN DINING AREA, ARE NOT COVERED,INSTRUCTED TO COVER OR PROVIDE PITCHERS WITH LIDS TO PROTECTED FOOD FROM ANY ELEMENTS. SELF SERVE UTENSILS ON TOP THE SERVING TABLE IN DINING AREA NOT PROPERLY STORED,MUST INVERT THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GRIMES AND BROKEN ALUMINUM FOIL ON SHELVES,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE DEBRIS INSIDE THE UNUSED DEEP FRYER. ALSO DETAIL CLEANING SHELVES UNDER THE PREP AREA. EXCESS BLOOD SPILLAGE AND ICE INSIDE THE TWO DOOR REACH-IN FREEZER.HOOD AND FILTERS WITH EXCESS GREASE WHICH IS DANGLING FROM UNIT,INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EMPLOYEE USING PLASTIC SHEET ON STOPPERS FOR THE TREE COMPARTMENT SINK.INSTRUCTED MUST PROVIDE A WORKING STOPPERS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE VENT COVERS THROUGHOUT WITH A DUST BUILD-UP NEED TO CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE.
  4. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.
  5. License

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO PEST CONTROL LOG AT PREMISES. SERIOUS VIOLATION. NO CITATION ISSUED. 7-38-020. BUSINESS CURRENTLY CLOSED. MUST PROVIDE PEST CONTROL LOG.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO METAL STEM THERMOMETERS AT PREMISES. MUST PROVIDE.

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