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ATOLITO CATERING INC

4429 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

ATOLITO CATERING INC has been inspected 4 times by Chicago Department of Public Health since February 16, 2012. The most recent inspection, on May 11, 2015, found no infractions.

1 of 4 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: Food temperature control.

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.

  • 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 once on May 23, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 3 separate inspections, most recently on May 23, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 26, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND ONE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAKING FROM PIPE ON CEILING IN BASEMENT AREA ,NON FOOD AREA.INSTRUCTED TO REPAIR CAUSE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED EQUIPMENT STORED OUTSIDE AREA BY THE REAR DOOR,INSTRUCTED TO REMOVE.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARD/EXTERIOR OF SINKS AND OBSERVED WALK IN COOLER FAN COVERS WITH DUST BUILD UP/PREP COOLER CONDENSERS WITH DUST BUILD UP. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE FLOOR DRAIN AT COOKLINE. MUST CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK AND WATER STAINED/MISSING CEILING TILES ABOVE PREP AREA. MUST REPLACE ALL DAMAGED/MISSING CEILING TILES AND CLEAN WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPRAYER COLD WATER HANDLE STRIPPED. MUST REPAIR/REPLACE DAMAGED WATER HANDLE.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON EXTERIOR OF REACH IN COOLERS, FOOD DEBRIS INSIDE PREP AREA COOLERS RUBBER DOOR GASKETS AND THICK DUST BUILD UP ON WALK IN COOLER FAN COVERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. 1-COMPARTMENT SINK HOT WATER HANDLE/PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. HOT WATER TANK ROOM CLUTTERED. MUST PROVIDE ADDITIONAL SHELVES AND ELEVATE ALL ITEMS OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.

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