Skip to content
Loading map…

LALIBELA RESTAURANT

5633-5635 N ASHLAND AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

LALIBELA RESTAURANT has been inspected 14 times by Chicago Department of Public Health since July 2, 2010. The most recent inspection, on November 15, 2018, found no infractions.

5 of 14 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 2 times across 2 separate inspections, most recently on November 14, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 20, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 14, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 June 22, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 20 times across 8 separate inspections, most recently on June 28, 2017. 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACED WHITE WALL TILES UNDER AND AROUND THE EXPOSED HAND SINK IN THE KITCHEN NOT COMPLETELY SEALED.MUST SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  3. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF MICE DROPPINGS ON PREMISES:7 DROPPINGS UNDER SHELF AT BAR AREA,6 DROPPINGS BEHIND AND UNDER THE TWO DOOR REACH-IN COOLER(EAST) BY THE REAR DOOR,20 DROPPINGS THROUGHOUT FOOD STORAGE UNDER AND ON TOP THE SHELVES,ON BOXES,AND PLASTIC CONTAINER BY THE FLOUR.NO GNAWED FOOD.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN AREA MENTIONED.UNABLE TO CHECK FURNACE AREA BY THE WASHROOMS TOO MANY ITEMS ON FLOOR.NEED TO ELEVATE 6"OFF THE FLOOR ITEMS SERIOUS VIOLATION:7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON PIPE BEHIND THE GREASE TRAP.INTERIOR OF UNUSED OVEN WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR AROUND GREASE TRAP UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACED WHITE WALL TILES UNDER AND AROUND THE EXPOSED HAND SINK IN THE KITCHEN NOT COMPLETELY SEALED.MUST SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. BEHIND HEAVY EQUIPMENT.
  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BUILD UP INSIDE PRODUCE REACH IN COOLER. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP.
  7. Canvass

    0 infractions

  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESSIVE ICE/FORST BUILD UP AT THE ICE BOX FREEZER LOCATED IN THE DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN EXTENSION ARM BASE AT THE 3-COMP SINK IN THE KITCHEN TO PREVENT SMALL LEAK.
  9. Complaint Re-Inspection

    0 infractions

  10. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND COOKED POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE THREE DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE: CABBAGE AND OTHER VEGETABLE,AT TEMP OF 45.5F; SQUASH IN SAUCE AT TEMP OF 50.5F; AND COOKED ONIONS WITH CHILI PEPPER STORED ON TOP THE PREP TABLE AT TEMP OF 77.1F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED NOR COOLING PROCESS LOG. FOOD DISCARDED AND DENATURED. POUNDS 10, VALUE$ 250. COOLER IN QUESTION MAINTAIN AIR TEMP OF 40.1F. CRITICAL VIOLATION: 7-38-005(A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • WHEN FAUCET IS TURNED ON AT THREE COMPARTMENT SINK BEHIND THE BAR,WATER OVERFLOWS ONTO FLOOR FROM FLOOR DRAIN.INSTRUCTED TO REPAIR. SERIOUS VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLER,INSTRUCTED TO REPLACE. REAR EXIT DOOR NOT MAINTAINED, DRY SPLATTERED FOOD ON DOOR SURFACE,NEED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE AND GREASY PANS INSIDE THE 6 BURNER STOVE, INSTRUCTED TO CLEAN AND MAINTAIN. DUST BUILD-UP ON VENT COVER ON CEILING IN DINING AREA,INSTRUCTED TO CLEAN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS LEGUMES UNDER THE SHELVES INSIDE THE STORAGE AREA,INSTRUCTED TO CLEAN AND PROVIDE A RAISED SHELVES 6" OFF THE FLOOR FOR GOOD HOUSE KEEPING. REMOVE DEBRIS AND EXTRA MATERIAL FROM BEHIND AND SIDE OF TWO DOOR COOLER,SOUTH-EAST WALL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES UNDER THE EXPOSED HAND SINK IN KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN AND MISSING STOPPERS FOR BOTH THREE COMPARTMENT SINKS INSTRUCTED TO PROVIDE.
  11. Complaint

    0 infractions

  12. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PRODUCE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 64.7 F, NO POTENTIALLY HAZARDOUS FOODS HELD INSIDE COOLER AT THIS TIME, ONLY WHOLE PEPPERS, CARROTS AND BEETS INSIDE COOLER. NO CITATION ISSUED. COOLER IS TAGGED BY CDPH AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD/RAW WOOD SHELVES BEHIND FRONT COUNTER. MUST SEAL RAW WOOD/WOOD SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP COOLER DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR IN KITCHEN AND STORAGE ROOM. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS IN KITCHEN AND STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DUST BUILD UP INSIDE PREP AREA LIGHT COVERS. MUST CLEAN AND MAINTAIN COVERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT COUNTER EXPOSED HANDWASH BOWL DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
  13. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERT. FOOD MGR. PRESENT ON FACILITY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS BEAN,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE CERT FOOD MGR.AVAILABLE AT ALL TIMES WHEN FOODS ARE BEING PREP & SERVED.
    • 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 (PLATES,BOWLS,POTS,& PANS.) ON SHELVES AND COUNTERS THROUGHOUT FACILITY INCLUDING SINGLE SERVICE ARTICLES,AND SILVER WARES.
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN BY DRAIN BOARD USED FOR CLEAN UTENSILS AND FOOD STORAGE.
    • 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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON STOVE,INSIDE AND ON OUTER WALLS,EXPOSE HAND WASH SINK IN THE FRONT BAR AREA,OUTER WALL OF 2DOOR REACH IN COOLER BY REAR EXT DOOR IN KITCHEN,AND WALLS OF REAR EXIT DOOR WITH FOOD SPLASHES.
    • 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 ALONG WALLS IN KITCHEN BY REAR EIXT DOOR AT WHEELED SHELF AREA,AND AT FRONT BAR AREA UNDER 3COMP. SINK. MUST SEAL OPENING ON FLOOR BY WINDOW N.W CORNER MISSING FLOOR BRACKETS. ALSO ELEVATE PRODUCTS 6" OFF THE FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE AND OR REMOVE UNNECESSARY CLUTTER AT FRONT SERVING AREA,AND IN DRY STORAGE ROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE STAFF HANDLING FOOD WITHOUT HAIR RESTRAINT TO HAVE ONE ON WHILE HANDLING FOOD.
  14. Canvass

    5 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning.
    • 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 under heavy equipment, cooking equipment not clean need cleaning, floors in storage room not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls ceiling in kitchen prep area not clean need cleaning, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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 kitchen prep area, dining area not clean need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 canopy had excess grease build up needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep area need cleaning.

Nearby inspected facilities

Own this business? Add a badge to your website