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ATX BODEGA

2301-2303 W FOSTER AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

ATX BODEGA has been inspected 7 times by Chicago Department of Public Health since September 18, 2020. The most recent inspection, on April 10, 2023, found no infractions.

2 of 7 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, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on October 3, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on October 3, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 3, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 3, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 16, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) MUST PROVIDE A WORKING THERMOMETER INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 FOUND DRY GOODS NOT LABELED IN BULK CONTAINERINS IN PREP AREA. INSTRUCTED TO LABEL ANY FOOD ITEM NOT IN ORIGINAL CONTAINER AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 FOUND FOOD STORAGE BOXES STORED ON FLOOR IN HALLWAY. INSTRUCTED TO STORE PROPERLY, ELEVATED AT LEAST 6" OFF THE FLOOR AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 4-901.12 FOUND SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED TO STORE WET CLOTHS IN SANITIZER SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 FOUND ICE SCOOP INSIDE LARGE ICE MACHINE WITH HANDLE TOUCHING ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO STORE PROPERLY AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 FOUND CUTTING BOARD NEXT TO HOT HOLDING UNIT WITH DEEP GROOVES. INSTRUCTED TO REFINISH OR REPLACE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 SLOW DRAINING FLOOR DRAIN UNDER 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 FOUND HOLES IN WALL BEHIND PREP COOLER IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 FOUND FOOD DEBRIS UNDER COFFEE STATION AND REACH IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH INCOMPLETE PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
  3. Canvass

    11 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A WORKING THERMOMETER INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND DRY GOODS NOT LABELED IN BULK CONTAINERINS IN PREP AREA. INSTRUCTED TO LABEL ANY FOOD ITEM NOT IN ORIGINAL CONTAINER AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND FOOD STORAGE BOXES STORED ON FLOOR IN HALLWAY. INSTRUCTED TO STORE PROPERLY, ELEVATED AT LEAST 6" OFF THE FLOOR AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED TO STORE WET CLOTHS IN SANITIZER SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND ICE SCOOP INSIDE LARGE ICE MACHINE WITH HANDLE TOUCHING ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO STORE PROPERLY AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND STORED PANS IN DISH AREA NOT INVERTED. MUST INVERT DURING STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND CUTTING BOARD NEXT TO HOT HOLDING UNIT WITH DEEP GROOVES. INSTRUCTED TO REFINISH OR REPLACE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SLOW DRAINING FLOOR DRAIN UNDER 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FOOD DEBRIS UNDER COFFEE STATION AND REACH IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND HOLES IN WALL BEHIND PREP COOLER IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Complaint

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A WORKING THERMOMETER FOR THE HOT HOLDING UNIT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE EXPOSED HAND WASHING SINK AT THE END OF THE PREP LINE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
  5. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP SUPPLIES ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
  6. License

    1 infraction

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE GARBAGE RECEPTACLES AT ALL HANDWASHING SINKS AND AS NEEDED IN THE FOOD PREP AREAS.
  7. License

    0 infractions

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