Cooked?✓!
Atino's Pizza
January 19, 2010 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings10
- critical findings1
Failed findings
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD (GYRO OR MEAT ROLL) ON A BROILER SPIT AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE. NOTED AN INTERNAL TEMPERATURE OF 51.3F AND EXTERNAL SURFACE TEMP. OF 85.9F INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW, AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE. THE BROILER ELEMENTS MUST BE TURNED ON WHENEVER THE PRODUCT IS PRESENT. MANAGER DISCARDED THE SAID FOOD PRODUCT. TOTAL AMOUNT $25.00 TOTAL WEIGHT OF 10 LBS. CRITICAL CITATION ISSUED.
-
hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGEMENT, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS (EG PIZZA, ITALIAN BEEF, CHICKEN ETC) ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED.
-
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. NOTED SINGLE SERVICE FOOD CONTAINER NOT PROPERLY STORED. INSTRUCTED TO STORE INVERTED (UPSIDE DOWN) TO PREVENT CONTAMINATION.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED PEELING PAINT INSIDE SODA DISPLAY COOLER. INSTRUCTED TO REMOVE. ---- MUST REPAIR BROKEN RUBBER GASKET AROUND REACH IN COOLER DOORS. ---- NOTED TIN CANS USED IN HOT HOLDING UNIT FOR CHEESE AND ITALIAN BEEF JUICE. INSTRUCTED TO PROPERLY USE FOOD GRADE CONTAINER.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, COOKING EQUIPMENT, STORAGE RACKS/SHELVES, MOP SINK, PREP CABINET WITH HEAVY DRIED FOOD DEBRIS ON SEAMS, HOOD AND FILTERS WITH DUST AND GREASE ACCUMULATION.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS THROUGHOUT PREMISES (PREP/KITCHEN AND DINING AREA) WITH HEAVY DUST AND DRIED FOOD/GREASE DEBRIS ACCUMULATION ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT (FRYER,GRILL, STOVE), UNDER STORAGE SHELVES, COUNTER SHELVES BEHIND FRONT COUNTER SERVICE, DISH WASHING AREA, AND WASHROOM FLOORS. ---- MUST RESEAL UNSEALED FLOOR BASEBOARD IN PREP AREA AND BY DINING AREA.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. NOTED DRIED FOOD AND GREASE SPILLS ON WALLS THROUGHOUT PREP/COOKING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPLACE MISSING HOT FAUCET HANDLE AT 3 COMPARTMENT SINK. (NOTED PLIER ATTACHED IN PLACE OF HANDLE). ---- MUST REPAIR LEAKY DRAIN PIPE UNDER 1ST COMPARTMENT (LEFT SIDE) OF THE 3 COMPARTMENT SINK.
-
Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: 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. MUST PROVIDE ACCURATE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS ALSO MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD.
-
grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES/ CLUTTER STORED ON PREMISES. (FRONT AND REAR AREA) TO PREVENT RODENT AND INSECT HARBORAGE.
Browse this restaurant's inspections
More restaurants in Hermosa
About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.