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RED SEA ETHIOPIAN ERITRIAN RESTAURANT INC

1225-1227 W DEVON AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

RED SEA ETHIOPIAN ERITRIAN RESTAURANT INC has been inspected 4 times by Chicago Department of Public Health since September 25, 2013. The most recent inspection, on March 23, 2015, found no infractions.

2 of 4 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.

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 March 25, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 5 times across 2 separate inspections, most recently on March 25, 2014. 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 3 times across 2 separate inspections, most recently on March 25, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISHES IN THE LOW TEMP DISHMACHINE WITH POOLING WATER IN THE KITCHEN GLASSES INDICATING THEY WERE RECENTLY WASHED; THE LOW TEMPERATURE DISH MACHINE WAS TAGGED YEARS AGO UNDER THE PREVIOUS FACILITY HABIBI RESTAURANT AND CUISINE. UNABLE TO FIND THE EXACT DATE THE MACHINE WAS TAGGED DUE TO THE CONDITION OF THE OLD TAG. STAFF MEMBER SAID "MACHINE IS ONLY USED FOR HOT WATER". MANAGEMENT INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES. ONCE PROPERLY SANITIZING MUST FAX A LETTER TO 312-746-4240 OR EMAIL TO [email protected]. UNIT REMAINS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. MUST PROPERLY SET UP THE 3-COMPARTMENT SINK FOR PROPER WASH, RINSE, AND SANITIZING. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE REACH-IN FREEZER IN THE REAR PREP TO REMOVE BLOOD STAINED ICE ACCUMULATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE INTERIOR LIGHT BULBS FOR THE 3 DOOR REACH-IN COOLER.
  3. License

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD STORAGE SHELVES AROUND REAR FOOD PREP AREA.-----------MUST REPAINT OR REPLACE METAL PANEL AND RACKS WITH RUST BUILD-UP INSIDE 3 DOOR REACH-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF 3 DOOR REACH-IN COOLER, INTERIOR SURFACES OF OF ICE MACHINE BEHIND UPPER PANEL, INTERIOR SURFACES OF ALL CHEST FREEZERS WITH FOOD DEBRIS, STORAGE SHELVES AND INTERIOR AND EXTERIOR SURFACES OF MOPSINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP AREA.-------MUST SEAL GAP/OPENING BETWEEN FLOORS AND WALLS UNDERNEATH EXPOSED HAND SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE LADIES WASHROOM AND CEILING VENT COVER ABOVE REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED ABOVE 3 COMPARTMENT SINK OR PROVIDE SHATTERPROOF LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR OR REPLACE LOOSE FAUCET NECK AT EXPOSED HAND SINK IN REAR PREP AND HAND SINK INSIDE MEN'S WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
  4. License

    0 infractions

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