Ato Kitchens

• official resultScore 28
• score28 pts
• inspection typePre-permit (Operational) / Initial Inspection
• failed findings5
• critical findings4

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Failed findings

• 🌡️food-temperature slipcritical
  Official wording: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
  code 02CCriticalstatus: Critical
• 📋no certified food supervisor on dutycritical
  Official wording: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  code 04ACriticalstatus: Critical
• 🐛pest / contamination issuecritical
  Official wording: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
  code 04JCriticalstatus: Critical
• 🍽️food left out / unprotectedcritical
  Official wording: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
  code 06CCriticalstatus: Critical
• 🛠️surfaces / setup not up to code
  Official wording: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  code 10Fstatus: Not Critical

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About this record

This record comes from NYC Department of Health and Mental Hygiene (DOHMH). Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: NYC Open Data.