Atolito Catering Inc is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on May 23, 2014. Inspectors wrote up 1 critical violation β the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid π¬.
What did inspectors find at Atolito Catering Inc?
These are the violations recorded at the most recent inspection on May 23, 2014, in plain English, with the city's own wording underneath.
π€sick-employee policy not followedcritical
Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service β’ POTENTIALLY HAZARDOUS FOOD IMPRPOPER TEMPERATURE. GUACAMOLI AT TEMP OF 47.1F; SHREEDED CHEESE AT TEMP OF 49F; BOTH FOOD WAS STORED INSIDE THE DISPLAY COOLER, FRONT PREP AREA. FOUND TORTILLAS ROLLED UP, FILLED WITH COOKED MIXED VEGETABLE AND CHICKEN STORED INSIDE THE WALK-IN COOLER WITH DATE ON CONTAINER OF 5-22-14.F.BOTH UNITS MAINTAINED AIR TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER,POUNDS 14,VALUE 70 CRITICAL VIOLATION:7-38-005(A)
β οΈFood And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained β’ SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ONE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained β’ SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ONE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
πͺ³pests in the house
Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained β’ OBSERVED WATER LEAKING FROM PIPE ON CEILING IN BASEMENT AREA ,NON FOOD AREA.INSTRUCTED TO REPAIR CAUSE.
π§»grimy wiping cloths
Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored β’ UNUSED EQUIPMENT STORED OUTSIDE AREA BY THE REAR DOOR,INSTRUCTED TO REMOVE.
When was Atolito Catering Inc last inspected?
Atolito Catering Inc has 4 inspections on record going back to February 16, 2012.
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 β 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 βpriorityβ 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 β this listing's most recent inspection is dated May 23, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.