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CAFE ALIF

2245 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

CAFE ALIF has been inspected 8 times by Chicago Department of Public Health since March 10, 2021. The most recent inspection, on December 2, 2024, found no infractions.

1 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, 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.

  • 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 5 times across 4 separate inspections, most recently on August 9, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 separate inspections, most recently on August 9, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 August 9, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on May 30, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 30, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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. Canvass

    0 infractions

  2. Complaint Re-Inspection

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  3. Complaint

    11 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • WE OBSERVED COOKED AND RAW FOOD AT IMPROPER TEMPERATURE:COOKED MEAT WITH RICE INSIDE A POT AT TEMP OF 46.4F ;SOUP AT TEMP OF 46.7F; TWO CONTAINERS OF COOKED BEEF AT TEMP OF 45.9F TO 46.6F; THREE CONTAINERS OF CHOPPED RAW BEEF AT TEMP OF 45.7F TO 46.9F. COOKED PASTA AT TEMP OF 45.7F.CHOPPED HAM, BOILED EGGS AND DICED COOKED POTATOES AT TEMP OF 45.7F TO 46.4F. COOKED SAMSI(FILLED WITH BEEF) AT TEMP OF 45.1F. 1 CASE OF FRESH EGGS AT TEMP OF 46F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. NO TIME AND TEMPERATURE PROVIDED. ALL MENTIONED FOOD WAS STORED INSIDE THE WALK-IN COOLER. FOOD DISCARDED AND DENATURED. POUND 75, VALUE 289. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK-IN COOLER MAINTAINS AIR OF 45.8F TO 46.7F.TCS FOOD WERE STORED INSIDE THE UNIT.TECHNICIAN ON SITE NOT ABLE TO REPAIR DUE TO CONDENSER UNIT PIPES ARE FROZEN WITH EXCESS ICE BUILD-UP. TAGGED UNIT "HELD FOR INSPECTION". DO NOT USE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY FOOD STORED INSIDE PLASTIC CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED USED WIPING CLOTHS ON TOP THE CUTTING BOARDS.MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF WHITE CHEST FREEZER.REPLACE BROKEN LINER OF THE SAID FREEZER.SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT FAUCET OF MOP SINK. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DRAIN PIPES UNDER THE THREE COMPARTMENT SINK ARE CORRORDED WITH EXCESS MINERAL, AND SLIME SUBSTANCE UNABLE TO CLEAN. CLEAN, REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WE OBSERVED WALL BROKEN AND WITH HOLES IN DIFFERENT PARTS OF THE KITCHEN: HANDWASHING SINK BY THE PREP COOLER. REPAIR ISSUE WITH A SMOOTH AND CLEANABLE SURFACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  4. Canvass Re-Inspection

    6 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED USED WIPING CLOTHS ON TOP THE CUTTING BOARDS.MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF WHITE CHEST FREEZER.REPLACE BROKEN LINER OF THE SAID FREEZER.SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT FAUCET OF MOP SINK. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DRAIN PIPES UNDER THE THREE COMPARTMENT SINK CORROTED WITH EXCESS MINERAL, SLIME SUBSTANCE UNABLE TO CLEAN.CLEAN,REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WE OBSERVED WALL BROKEN AND WITH HOLES IN DIFFERNT PART OF THE KITCHEN: HANDWASHING SINK BY THE PREP COOLER,.REPAIR ISSUE WITH A SMOOTH AND CLEANABLE SURFACE
  5. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED PAPER TOWELS DISPENSER AT FRONT PREP AREA STORED ABOVE CUTTING BOARD OF PREP COOLER. INSTRUCTED TO RELOCATE PAPER TOWELS ABOVE HANDWASHING SINK.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • WE OBSERVED TCS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE: TWO COVERED POTS OF BROTH FROM COOKED LAMB AT TEMP OF 45.6F AND 46.5F. ALSO WE OBSERVED COOKED HOME MADE PASTA AT TEMP OF 61F.NO TIME AND TEMPERATURE LOG PROVIDED.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 20 VALUE 20. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD WITH COMMON NAME IN STORAGE AND ALL COOLERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • WE OBSERVED 3 ADULT ROACHS INSIDE THE TWO DOOR REACH-IN COOLER BETWEEN RUBBER GASKET AND HINGE OF THE DOOR.INSTRUCTED TO REMOVE CLEAN,SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION: 7-38-020(A),CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED USED WIPING CLOTHS ON TOP THE CUTTING BOARDS.MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF WHITE CHEST FREEZER.REPLACE BROKEN LINER OF THE SAID FREEZER.SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESS GREASE AT INTERIOR AND EXTERIOR OF OVEN AND UNDER BURNERS BY THE WALL.CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT FAUCET OF MOP SINK. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DRAIN PIPES UNDER THE THREE COMPARTMENT SINK CORROTED WITH EXCESS MINERAL, SLIME SUBSTANCE UNABLE TO CLEAN.CLEA,REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WE OBSERVED WALL BROKEN AND WITH HOLES IN DIFFERNT PART OF THE KITCHEN: HANDWASHING SINK BY THE PREP COOLER,BEHIND THREE COMPARTMENT SINKETC.REPAIR ISSUE WITH A SMOOTH AND CLEANABLE SURFACE
  6. Complaint

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE WITH SPILL KIT.PRIORITY FOUNDATION.CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING.MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGERS WITH NO ALLERGEN TRAINING.MUST PROVIDE.
  7. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITH NO LABELS LOCATED IN THE KITCHEN PREPARATION AREA UNDERNEATH PREP TABLE. INSTRUCTED TO PROVIDE LABELS WITH FOOD NAME ON ALL BULK FOOD CONTAINERS . MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE FOOD ITEMS IN WALK-IN COOLER AND FREEZER LOCATED IN REAR PREP AREA. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS TO STORE FOOD ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON THE BOTTOM OF DOORS IN BOTH PREP COOLERS LOCATED IN THE KITCHEN PREPARATION AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS ON PREP TABLES COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SOILED INTERIOR IN ALL COOLERS AND FREEZER CHESTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL NON-FOOD CONTACT SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY FLOORS THROUGHOUT KITCHEN PREPARATION AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  8. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN DOOR HANDLE FOR FREEZER IN REAR. MUST REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED BATHROOM DOORS ARE NOT SELF CLOSING. MUST INSTALL TIGHT FITTED SELF CLOSING DEVICE ON BATHROOM DOORS.

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