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ATOMIX CAFE

1957 W CHICAGO AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

ATOMIX CAFE has been inspected 12 times by Chicago Department of Public Health since March 31, 2011. The most recent inspection, on August 4, 2022, found no infractions.

3 of 12 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: Handwashing and staff hygiene, Food source, labelling and allergens 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.

  • 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 7 times across 5 separate inspections, most recently on July 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on October 27, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 20, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 16, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY.INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTE TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS WHILE SERVING AND PREPING FOOD IN FRONT PREP AREA. MUST WEAR HAIR RESTRAINTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTER DEVICE NOT LOCATED AT THE ESPRESSO COFFEE MACHINE AND ICE MACHINE. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE PROVIDED IN BOTH WASHROOMS MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN REAR STORAGE AREA AND MUST MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY ACCUMULATION OF DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGERS WITHOUT THE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD SERVICE MANGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  4. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE REACH IN PREP COOLERS AND CLEAN THE DRY STORAGE SHEVLING AND COUNTER TOP IN THE FRONT TO REMOVE SPILLS AND/OR DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS THROUGH TO REMOVE SPILLS AND/OR DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THE 1st FAUCET FIXTURE WITH A LEAK. MUST REPAIR AND MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A RIPPED GASKET AROUND THE 2-DOOR DAIRY AND TEA COOLER BEHIND THE FRONT COUNTER TO PROVIDE A TIGHT FITTING SEAL AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY RAGS AND TOWELS ON THE FLOOR UNDER THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE TOWELS AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES PREPARING FOOD AND DRINKS IN THE PREP AREA MUST WEAR A PROPER HAIR RESTRAINT TO CONFINE HAIR AT ALL TIMES.
  6. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BLACK SUBSTANCE ON RUBBER GASKET OF THE WHITE REACH IN FREEZER INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PARTIAL OF COVING IS MISSED UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LENTIL SOUP BEEN COOKED ON TWO BURNER UNIT AT REAR AREA.INSTRUCTED TO PROVIDED VENTILATION/ HOOD(COMMERCIAL),OR REMOVE UNIT.ALSO NO VENTILATION PROVIDED AT BOTH WASHROOMS.MUST PROVIDE.
  7. Canvass

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE TAKING FOOD ORDERS AND PAYMENT AND TOUCHING HIS FACE AND WITHOUT HAND WASHING HANDLING READY TO EAT FOOD FROM SCOOPING ICE FROM ICE BIN TO SLICE BAGELS. ALSO NO HAND WASHING PRIOR TO GLOVE HANDS.OBSERVED EMPLOYEE COMING OUT FROM WASHROOM ENTERING PREP AREA AND WITHOUT WASHING HANDS STARTED TO TOUCH FOOD CONTAINER WITH FOOD INSIDE(TEA).MUST WASH HANDS EVERY POSSIBLE CONTAMINATION AND PRIOR TO GLOVE HANDS.MANAGER CORRECTED PROBLEM. CRITICAL VIOLATION:7-38-010(A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK IN POOR REPAIR.WATER IS BACKING UP AT COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENT OR FAUCET IS TURNED ON NEED TO REPAIR CAUSE.SERIUOS VIOLATION:7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BLACK SUBSTANCE ON RUBBER GASKET OF THE WHITE REACH IN FREEZER INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PARTIAL OF COVING IS MISSED UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LENTIL SOUP BEEN COOKED ON TWO BURNER UNIT AT REAR AREA.INSTRUCTED TO PROVIDED VENTILATION/ HOOD(COMMERCIAL),OR REMOVE UNIT.ALSO NO VENTILATION PROVIDED AT BOTH WASHROOMS.MUST PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE WITHOUT HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE A FORM OF HAIR RESTRAINT
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET ON REACH IN FREEZER IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. LARGE CAN OPENER IN NEED OF OPENING TO REMOVE ALL BUULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT BASEMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL STANDING WATER IN BASEMENT MUST BE REMOVED. FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND DUST BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. LEAK AT WATER HEATER IN BASEMENT MUST BE CORRECTED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  9. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PREPARED FOOD IN PREP COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTILATION FANS IN WASHROOMS(DUST BUILDUP).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN ALL COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • PROVIDE CLEAR SEPARATION OF CUSTOMERS AND FOOD PREP AREA.
  10. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED RED, BROWN, AND BLACK SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE DRIPPING ONTO ICE. INSTRUCTED MANAGER TO DISCARD ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005A CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PREPARED FOOD IN PREP COOLERS AND BULK CONTAINERS IN STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ICE CONTAINER LID, WATER DISPENSER DRIP TRAY, SHELVES UNDER FRONT COUNTER, BOTTOM OF COOLERS AND FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN PREP AREA BEHIND REACH-IN COOLER, TOASTERS, SINKS, ETC. CLEAN WALL VENT AND CEILING FAN IN REAR PREP AREA,VENTILATION FAN IN WASHROOMS(DUST BUILDUP).
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THEMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DISCARD SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • PROVIDE CLEAR SEPARATION OF CUSTOMERS AND FOOD PREP AREA.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UPPER INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WALL VENT IN PREP AREA NOT CLEAN.MUST CLEAN/MAINTAIN.ALSO HOT WATER HANDLE LEAKY IN SOUTH/LEFT WASHROOM.MUST REPAIR.
  12. License

    0 infractions

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