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AWAKE WITH PEARL INC

11 W 26TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

AWAKE WITH PEARL INC has been inspected 4 times by Chicago Department of Public Health since September 22, 2010. The most recent inspection, on October 23, 2013, found no infractions.

1 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, Food source, labelling and allergens and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on July 18, 2013. 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 2 times across 2 separate inspections, most recently on May 4, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 18, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 22, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 7 times across 2 separate inspections, most recently on July 18, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND 3 REACH IN COOLERS IN POOR REPAIR. AIR TEMPERATURE 48.9 DEGREES FOR COOLER #1 AND OTHER 2 UNITS NOT IN OPERATION. NO REFRIGERATORS AVAILABLE FOR STORAGE OF POTENTIALLY HAZARDSOUS FOODS. COOLER BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIUOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCT AT IMPROPER TEMPERATURE...EGGS, HAM, BACON, CHEESE, LIQUID EGGS. 47.2 - 52.3 DEGREES. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $200.00 50LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 3 COMPARTMENT SINK BACKING UP WHEN THE WATER IS ON. NOT DRAINING. UNABLE TO PROPERLY SET UP SINK TO WASH, RINSE AND SANITIZE ALL MULTI USE UTENSILS. DRAIN LINE/PIPE AT 3 COMPARTMENT SINK NOT PROPERLY INSTALLED USING RUBBER TUBING AS DRAIN LINE. INSTRUCTED TO REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND A BUS TUB OF ICE NOT COVERED BEING STORED UNDER A SOAP DISPENSOR AND AN OPEN BOTTLE OF RUBBING ALCOHOL. ICE HAS BEEN DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A)CITATION ISSUED FOOD NOT PROTECTED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PERSON ON SITE WITH A CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. EGGS, HAM, POTATOES ETC... INSTUCTED MANAGER ON SITE TO HAVE SANITATION CERTIFICATE AND PERSON ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND EMPLOYEE/CUSTOMER WASHROOM WITH NO HOT WATER AT THE WASHBOWLS. INSTRUCTED TO PROVIDE HOT WATER AT ALL TIMES. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. NO HOT WATER IN CUSTOMER BATHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. ALL EQUIPMENT IN NEED OF CLEANING AND MAINTAINING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND SMOKE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTIALTION NEEDED ABOVE FRYER, FLAT TOP GRILL AND STOVE TOP. MUST INSTALL AND MAINTAIN.
  3. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND NO LABELS FOR PASTA SALADS INSIDE COOLERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETERS INSIDE REACH IN COOLERS.
  4. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL READY TO EAT SLICED FRUIT IN FRUIT CUPS, DESSERT PORTIONS, MUFFINS ETC AT FRONT DISPLAY COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST CHEST FREEZER TO REMOVE ICE BUILDUP. REMOVE POP CRATES AND REPLACE WITH SHELVING/RACKS FOR STOCK ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DRAINS AT THREE COMPARTMENT SINK AND INTERIOR PANEL OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE BLACK BUILDUP AT WALLS AROUND UTILITY SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND TWO SMALL COUNTER TOP DEEP FRYERS AND GRILL WITH NO VENTILATION. INSTRUCTED TO PROVIDE SAME. INSTRUCTED TO REMOVE BURNERS CONNECTED TO PROPANE TANK FROM PREMISES. REFERRAL TO VENTILATION DEPARTMENT REGARDING VENTILATION OVER SAID EQUIPMENT. REPAIR LEAKS AT COLD WATER HANDLE AT THREE COMPARTMENT 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 METAL STEM THERMOMETER TO CHECK INTERNAL PRODUCT TEMPERATURE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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