Skip to content
Loading map…

AWAKE CAFE

736 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

AWAKE CAFE has been inspected 4 times by Chicago Department of Public Health since March 1, 2011. The most recent inspection, on August 18, 2014, 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, Protecting food from contamination and Pests.

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 on March 1, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 1, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 March 1, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 March 1, 2011. 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 March 1, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES NEAR TO 3-COMPARTMENT SINK AND NEXT TO PREP DISPLAY COOLER IN KITCHEN AREA. MUST REPAIR OR REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED CORNED BEEF AT TEMP OF 54.3F;PROSCIUTTO AT TEMP OF 45.7F; TURKEY AT TEMP OF 47.1F, FOOD WAS STORED IN REACH-IN COOLER, WHICH WAS AT TEMP OF 41F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 18, VALUE $144. CRITICAL VIOLATION: 7-38-005(A) H000071124-17
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH PINK AND BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE,ALSO BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE. CRITICAL VIOLATION:7-38-005(A) HOOOO71124-17.FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZE(FAX #312-746-4240).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED GARBAGE OVERFLOWING,UNABLE TO CLOSE LIDS;ALSO LIDS ARE BROKEN AND BENDED.INSTRUCTED TO REPLACE.LIDS MUST BE CLOSED AT ALL TIMES. SERIOUS VIOLATION:7-38-020 HOOOO71125-18
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,SEWAGE WASTE WATER BACKING UP,AT COMPARTMENT SINK,AND SLOWLY DRAINING.INSTRUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 HOOOO71125-18
    • 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. REPLACE OR REPAIR RUBBER GASKET IN REACH-IN COOLER,NEXT TO EXPOSED HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER FOR COOLERS, FREEZERS AND STEM THERMOMETER TO CHECK FOOD TEMPERATURE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. NEED TO REMOVE PERSONAL ITEMS FROM PREP AND SERVING AREA.PROVIDE A SEPARATE ROOM FOR IT.

Nearby inspected facilities

Own this business? Add a badge to your website