Athena Restaurant

• resultPass w/ Conditions
• critical violations3
• last inspectedApril 5, 2017
• address212 S Halsted St, Chicago 60661

Is Athena Restaurant clean?

Athena Restaurant is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 5, 2017. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Athena Restaurant?

These are the violations recorded at the most recent inspection on April 5, 2017, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • Facility unable to maintain proper temperature at salad prep cooler. Internal air temperature @ 67.3F. Must keep all refrigeration units at 40F or less at all times. Operator corrected during inspection. Internal air temperature @ 37.4F. Critical violation 7-38-005.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • Found the following potentially hazardous foods at improper temperatures in the salad prep cooler: 1/2lb of hummus @ 64.5F; 1/2lb of sliced tomatoes @ 66.9F; 1/2lb of feta cheese @ 64.6F; 1 lb of taramosalata @ 62.4F; and 1/2lb of saracino cheese @ 67.3. Instructed all potentially hazardous foods must be held @ 40F or less, or 140F or above at all times. Operator voluntarily discarded denatured foods during inspection, totally in value at $100. Critical violation 7-38-005(a).
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • Observed poor hygienic practices in kitchen area. Observed 3 food handlers using bare hands to handle ready to eat foods(using bare hands to cut bread for customer consumption). Observed 3 food handlers not washing hands before putting gloves on. Instructed no bare hand contact with ready to eat foods, and must wash hands before putting on gloves, or in between glove changes. Management provided gloves for food handlers and instructed to properly wash hands before putting gloves on during inspection. Critical violation 7-38-010(a).
• ⚠️* Inspection Report Summary Displayed And Visible To All Customers • Observed previous insepection report summary, dated 5/4/16, improperly posted on inside of cabinet at host desk. Instructed inspection summary report must be posted in plain view of customers at all times. Violation corrected during inspection(Operator given inspection report summary and instructed to post in plain view). Serious 7-42-010(B).
  * Inspection Report Summary Displayed And Visible To All Customers • Observed previous insepection report summary, dated 5/4/16, improperly posted on inside of cabinet at host desk. Instructed inspection summary report must be posted in plain view of customers at all times. Violation corrected during inspection(Operator given inspection report summary and instructed to post in plain view). Serious 7-42-010(B).
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • Observed raw wood walls and shelving in upstairs dry storage area. Must paint or seal all porous surfaces to make all surfaces smooth and easily cleanable. Must maintain same.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • Observed raw wood walls and shelving in upstairs dry storage area. Must paint or seal all porous surfaces to make all surfaces smooth and easily cleanable. Must maintain same.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • Found excessive syrup like build up on floor under soda bag in the box area. Must remove, clean and sanitize area. Must maintain same.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • Found excessive syrup like build up on floor under soda bag in the box area. Must remove, clean and sanitize area. Must maintain same.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • Observed lines from gun holders emptying to the floor of the bar. Must provide longer line to drain from gun holders. Must maintain same.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • Observed several coolers without thermometers inside. Must provide thermometers in a conspicuous spot in all refrigeration units. Must maintain same.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • Observed several coolers without thermometers inside. Must provide thermometers in a conspicuous spot in all refrigeration units. Must maintain same.

When was Athena Restaurant last inspected?

Athena Restaurant has 15 inspections on record going back to July 27, 2010. The 12 most recent are shown below.

Athena Restaurant vs Near West Side

Near West Side runs 72% clean across 2,033 tracked restaurants — 1,463 clean, 406 mid, 151 cooked.

Against the 2,033 spots Cooked tracks in Near West Side, this one comes out cleaner than 8% of them.

Other spots in Near West Side

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• ✓! Fontano Foods
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• ✓ Jaks Tap
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• ✓ Bacino's On Clinton
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• ✓ La Sirena Clandestina
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See every restaurant inspection in Near West Side →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 5, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.