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AWAKE CAFE

1357 W CHICAGO AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

AWAKE CAFE has been inspected 4 times by Chicago Department of Public Health since May 12, 2014. The most recent inspection, on October 23, 2017, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

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 3 times on December 9, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on December 9, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 10 times across 4 separate inspections, most recently on October 23, 2017. 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 4 times across 4 separate inspections, most recently on October 23, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE PINK BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN THE FLOORS UNDER THE DRY STORAGE RACKS IN THE BASEMENT TO REMOVE ONION SKIN AND OTHER FOOD DEBRIS BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ON TOP OF THE WALL THAT LEADS INTO THE DISH WASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP INSIDE THE REACH IN FREEZER WITH THE GLASS DOOR IN THE BASEMENT. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE THE DIRT/DUST BUILD UP FROM THE FAN COVER INSIDE THE 2 DOOR REFRIGERATOR IN THE FRONT PREP AREA AND CLEAN THE INTERIOR OF ALL COOLER/FREEZERS. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOORS IN THE CORNERS AND ALONG THE WALLBASE IN THE BASEMENT AND 1ST FL. PREP AREAS. MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS AND BEHIND THE HEAVY EQUIPMENT.
  3. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLER AT IMPROPER TEMPERATURE OF 57.3 DEGREES. COOLER HAS BEEN TAGGED HELD FOR INSPECTION AT THIS TIME OF INSPECTION. COOLER MAY NOT BE USED UNTIL REINSPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE DURING STORAGE. 3LBS CREAM OF CHICKEN SOUP $67.00 56 DEGREES , 2LBS CREAM OF POTATO/KALE SOUP $45.00 57.4 DEGREES, 1LB TUNA $5.00 55.8 DEGREES, 1 GUACAMOLE $4.00, 1 LB HUMMUS $9.00, 5LBS FETA CHEESE $6.00 56.8 DEGREES, 5 LBS PARMESAN CHEESE $26.00, 2 LBS SALAMI $5.00 ETC... ALL FOOD ITEMS HAVE BEEN DISCARDED AND DENATURED AT THIS TIME OF INSPECTION. TOTAL VALUE 20 POUNDS $170.00 CRITICAL VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPACKAGED FOOD ITEMS MUST HAVE PROPER LABELING. MUST INCLUDE NAME AND ADDRESS OF RESTAURANT. CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. 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 IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT IN BASEMENT AND 1ST FLOOR AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  4. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT ACCUMULATION ON ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL COVING ALONG WALLBASE WHERE WALL MEETS FLOOR THROUGHOUT BASEMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW DEVICE ON UTILITY SINK WHERE HOSE WAS CONNECTED. INSTRUCTED TO INSTALL AND MAINTAIN.

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