Skip to content
Loading map…

ATHENAEUM CENTER FOR THOUGHT & CULTURE

2936 N SOUTHPORT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

ATHENAEUM CENTER FOR THOUGHT & CULTURE has been inspected 8 times by Chicago Department of Public Health since July 6, 2021. The most recent inspection, on October 14, 2022, found no infractions.

6 of 8 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 2 separate inspections, most recently on September 30, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 5 times on October 21, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 21, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 October 21, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 6 times across 2 separate inspections, most recently on September 30, 2022. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

8 inspections

  1. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    5 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING A HIGH-TEMPERATURE WAREWASHER WITH GAUGE READING 171F; HOWEVER, NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION #7-38-005. NO CITATION WAS ISSUED TODAY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO 3 COMPARTMENT SINK OR DISHWASHING MACHINE AT THE COFFEE PREP STATION. INSTRUCTED TO INSTALL A 3-COMPARTMENT SINK WITH DRAIN BOARDS OR A DISHWASHING MACHINE TO WASH AND SANITIZE EQUIPMENT PROPERLY. PRIORITY FOUNDATION. VIOLATION #7-38-025. NO CITATION WAS ISSUED TODAY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED HIGH-TEMPERATURE DISHWASHING MACHINE AT THE BAR NOT PROPERLY SANITIZING. THE TEMPERATURE OF THE HOT WATER WAS 171F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED WITH A FINAL RINSE OF 180F OR ABOVE. NO CITATION WAS ISSUED TODAY
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NOTED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 85.1F/84.2.3F/85.5F, ONE COMPARTMENT SINK 84.6F, BATHROOM HAND WASHES SINKS 82.5F/84.1F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3-COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). N O CITATION ISSUED TODAY.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GREASE CONTAINERS OVERLOADED AND PREVENTING PROPER LID CLOSURE. ALSO NOTED IS A MISSING LID IN ONE OF THE GARBAGE DUMPSTERS. INSTRUCTED TO PROVIDE A LID, CLEAN, AND MAINTAIN THE GARBAGE DUMPSTERS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). NO CITATION WAS ISSUED TODAY.
  4. License

    0 infractions

  5. License

    0 infractions

  6. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIAHREA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SINKS ARE LOCATED IN THE FOOD PREP AREA OR AT THE THREE-COMPARTMENT SINK AT THE BAR. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER IN BOTH THE MEN AND LADY'S 2ND FLOOR WASHROOM WASHBOWLS. WATER TEMPERATURE WAS NOTED AT 72.1 IN THE LADIES AND 68.3F IN THE MEN. MUST PROVIDE HOT WATER AT ALL WASHROOM WASHBOWLS WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED HOT WATER AT THE EMPLOYEE WASHROOM WASHBOWL TOO HOT. TEMPERATURE NOTED AT 121.5F HOT WATER MUST BE A MAXIMUM OF 120F. INSTRUCTED TO PROVIDE A FIXING FAUCET THAT RUNS HOT AND COLD WATER BETWEEN 100F AND 120F. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST REMOVE THE SOAP AND PAPER TOWEL DISPENSERS LOCATED AT BOTH THE THREE COMPARTMENT SINKS IN THE BAR AND PREP.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO CHLORINE OR QUATERNARY CHEMICAL SANITIZER ON SITE. MUST PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE TO MONITOR ANY DAIRY PRODUCTS USED FOR COFFEE MAKING.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK AND ALL REQUIRED LOG DOCUMENTATION ON THE PREMISES FOR REVIEW. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO DRAIN BOARD IS AVAILABLE FOR THE PREP THREE COMPARTMENT SINK. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE OR QUATERNARY TEST STRIPS ON SITE. MUST PROVIDE FOR WHICH SANITIZER IS TO BE USED. PRIORITY FOUNDATION VIOLATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INOPERABLE FAUCETS AT BOTH THE FAR-RIGHT WASHBOWLS IN BOTH THE MEN AND LADIES ' 2ND FLOOR WASHROOMS. INSTRUCTED TO REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.----LEAK AT THE NOZZLE OF THE BAR THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NOTED NO GREASE TRAPS LOCATED AT BOTH THE THREE COMPARTMENT SINKS. MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO OUTSIDE WASTE RECEPTACLE WAS PROVIDED FOR THE ABOVE LICENSEE. MUST PROVIDE AN OUTSIDE WASTE RECEPTACLE OR DOCUMENTATION FROM THE ADJACENT CHURCH STATING THE FACILITY HAS APPROVAL FOR USAGE OF THEIR COMMERCIAL WASTE CONTAINERS. PRIORITY FOUNDATION VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPANDING SPRAY FOAM SEALANT USED TO SEAL OPENINGS IN THE WALL NEXT THE THE PREP THREE-COMPARTMENT SINK. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
  7. License

    0 infractions

  8. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website