JAN 13
2011
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ATLAS CAFE, INC..
BEAT. 41/100
3028 W ARMITAGE AVE · LOGAN SQUARE, CHICAGO
Last inspected January 13, 2011 · passed
Failed 3 of 6 inspections. 5 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
6
3 passed · 3 failed
VIOLATIONS
36
includes 5 critical
RECORDS COVER
7 MONTHS
since Jun 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPLACE BROKEN FLOOR TILES IN KITCHEN AREAS.
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.MUST INSTALL A BACKFLOW PREVENTION DEVICE FOR COFFEE DISPENSING UNIT.
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.ALL STORED ITEMS MUST BE PROPERLY STORED 6" OFF FLOOR FOR EASIER CLEANING THROUGHOUT THE PREMISES.
JAN 52011FAILED7 violations1 CRITICALDETAILS
JAN 5
2011
FAILED
7 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND OVER 30 RODENT RAT DROPPINGS IN REAR HOT WATER/FURNACE CLOSET AREA.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,Clean and degrease the equipment and surfaces in detail.REMOVE ALL CLUTTER THROGHOUT THE REAR PORCH AREA,SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES,REPLACE REAR DOOR WEATHERSTRIP IS BROKEN DURING THIS INSPECTION,PEST CONTROL CO SERVICE NOW RECCOMENDED.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON DUTY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF SOUP IN HOT HOLDING,CHICKEN,BEEF,BEANS,ETC. WERE BEING PREPARED AND SERVED TO PUBLIC.OBSERVED CUSTOMERS DINING DURING THIS INSPECTION.
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.ALL KITCHEN COOKING EQUIPMENTS STOVES,OVENS,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES AND ATTACHED EQUIPMENTS,HOOD/FILTERS,CUTTING BOARDS,SHELVINGS,AREAS BEHIND FRONT COUNTER ETC ALL SAID REQUIRE A DETAIL CLEANING.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING,REPLACE BROKEN FLOOR TILES IN KITCHEN AREAS.
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.MUST INSTALL A BACKFLOW PREVENTION DEVICE FOR COFFEE DISPENSING UNIT BEHIND FRONT COUNTER AND REPAIR WATER LEAKING AT PIPE BENEATH 3 COMP SINK.
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.MUST CLEAN,ORGANIZE REAR DRY STORAGE AREAS,REMOVE ALL CLUTTER DUE TO POTENTIAL PEST HARBORAGE,ALL STORED ITEMS MUST BE PROPERLY STORED 6" OFF FLOOR FOR EASIER CLEANING.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.
OCT 52010PASSED2 violationsDETAILS
OCT 5
2010
PASSED
2 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN FLOORS AT NORTH EAST CORNER OF COUCH AND AT SOUTH WEST END CORNER IN DINING,AND UNDER EXPOSE HAND WASH SINK AT FRONT PREP/SERVING AREA WITH DEBRIS ,AND FLOORS IN KITCHEN AT FRONT OF STORAGE SHELVES,AND UNDER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR COLD WATER KNOB ON EXPOSE HAND WASH SINK AT FRONT PREP AREA.
SEP 242010FAILED6 violations1 CRITICALDETAILS
SEP 24
2010
FAILED
6 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMISES DURING INSPECTION.OBSERVED FIFTEEN(15)HOUSEFLIES IN THE DINING AREA,AND TEN(10)FRUIT FLIES AT REAR STORAGE AREAS CITATION ISSUED 7-38 020 SERIOUS.INSTRUCTED TO GET RID OF FLIES BY KEEPING FRONT DOOR CLOSED OR PROVIDING SCREEN ON THE DOOR IF IT MUST BE KEPT OPEN.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,BEEF,BEANS,ETC. WERE BEING PREPARED AND SERVED TO PUBLIC. OWNER HAS BEEN WARNED BEFORE,CITATION ISSUED 7-38-012 SERIOUS.INSTRUCTED TO HAVE SOME MORE STAFF ENROLLED IN SANITATION CLASS IN ORDER TO MAKE ONE AVAILABLE WHEN ABOVE FOODS ARE HANDLED AND SERVED.
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. INSTRUCTED TO CLEAN STORAGE SHELVES AND COUNTERS IN KITCHEN WITH DEBRIS,AND MOP SINK.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS AT NORTH EAST CORNER OF COUCH AND AT SOUTH WEST END CORNER IN DINING,AND UNDER EXPOSE HAND WASH SINK AT FRONT PREP/SERVING AREA WITH DEBRIS ,AND FLOORS IN KITCHEN AT FRONT OF STORAGE SHELVES,AND UNDER.
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. INSTRUCTED TO REPAIR COLD WATER KNOB ON EXPOSE HAND WASH SINK AT FRONT PREP AREA.
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. INSTRUCTED TO REMOVE EXCESSIVE CLUTTER IN KITCHEN BY MOP SINK AND HOT WATER TANK AREAS.
JUN 152010PASSED6 violationsDETAILS
JUN 15
2010
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP COOLER SIDE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN MOP SINK,EXPOSE SINKS IN KITCHEN AND FRONT PREP AREA,CLEAN INSIDE BOTTOM OF REACH IN COOLERS IN KITCHEN,INTERIOR OVEN & DEEP FRYER NEEDS CLEANING, ALSO EXTERIOR OF COOLERS,PREP TABLE IN KITCHEN, AND MEAT SLICING EQUIPMENT ON PREP TABLE NEEDS CLEAING INSTRUCTED TO CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER CONTER AT FRONT PREP AREA AND SEAL UP OPENING ON FLOORS IN FURNACE ROOM AND AT REAR STORAGE AREA BY REAR EXIT
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN FOOD STAINS ON WALL BY HOOD.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR SLOW DRAINING ON BOTH EXPOSE HAND WASH SINKS IN KITCHEN AND FRONT PREPS,AND LEAKING ON 3COMP.SINK FAUCET.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES UNDER FRONT COUNTER AND AT REAR STORAGE AREA BY REAR EXIT.
show all 6 inspections →
JUN 72010FAILED12 violations3 CRITICALDETAILS
JUN 7
2010
FAILED
12 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH IN COOLER IN KITCHEN AT IMPROPER TEMPERATURE BETWEEN 50.0F TO 52.4F DURING INSPECTION. CITATION ISSUED 7-38-005a CRITICAL INSTRUCTED TO HAVE COOLERS CHECKED DAILY AND MAINTAIN TEMPERATURES AT 40F OR BELOW.CDI MANAGER HAD TECHNICIAN ARRIVE ON FACILITY WHILE STILL HERE.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZADOUS FOODS KEPT IN THE ABOVE MENTIONED COOLER (EGGS,RICE,BEANS WITH CORN SALAD,FLAN(CUSTARD PUDDING)AT IMPROPER TEMPERATURES RANGING BETWEEN 49.6F TO 91.6F. CITATION ISSUED 7-38-005a CRITICAL INSTRUCTED MANAGER TO DISCARD SAID FOODS WHICH HAVE BEEN STORED IN THE COOLER FOR OVER 2-3DAYS,AND TO MAINTAIN SUCH FOODS AT PROPER TEMPS.OF 40F OR BELOW AT ALL TIMES.ABOUT 15PDS. OF ABOVE FOODS WERE DISCARDED AT TOTAL COST $75.00.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF RODENT ACTIVITY NOTED ON PREMISES AT THE TIME OF INSPECTION OBSERVED ABOUT 15-25 RAT DROPPINGS IN THE FURNACE ROOM FLOORS,AND AT CORNER FLOORS IN REAR STORAGE AREA BY REAR EXIT . REAR EXIT DOOR NOT RODENT PROOFED,ABOUT 2 1/2" - 3 1/2" GAP EXITS ON SAID DOOR.CITATION ISSUED 7-38-020 SERIOUS. INSTRUCTED TO CLEAN RODENT DROPPINGS AND SANITIZE ALL AFFECTED AREAS. WILL BE BACK FOR RE-INSPECTION ON 06-14-10.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT ON PREMISES DURING INSPECTION WHEN POTENYIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE,STEAK,ETC.WERE BEING PREPARED AND SERVED TO PUBLIC,CITATION ISSUED 7-38-012 SERIOUS. CITY OF CHICAGO CERTIFICATE IS DISPLAYED ON FACILITY,INSTRUCTED TO HAVE CERT. FOOD MANAGER PRESENT WHILE ABOVE FOODS ARE PREP OR SERVED AT ALL TIMES.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled contai MUST PROVIDE DATE ON PREPARED FOODS IN COOLERS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. MUST INVERT CLEAN UTENSILS AND SINGLE SERVICE ITEMS ON SHELVES.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP COOLER SIDE.
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. CLEAN MOP SINK,EXPOSE SINKS IN KITCHEN AND FRONT PREP AREA,CLEAN INSIDE BOTTOM OF REACH IN COOLERS IN KITCHEN,INTERIOR OVEN & DEEP FRYER NEEDS CLEANING, ALSO EXTERIOR OF COOLERS,PREP TABLE IN KITCHEN, AND MEAT SLICING EQUIPMENT ON PREP TABLE NEEDS CLEAING INSTRUCTED TO CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER CONTER AT FRONT PREP AREA AND SEAL UP OPENING ON FLOORS IN FURNACE ROOM AND AT REAR STORAGE AREA BY REAR EXIT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. CLEAN FOOD STAINS ON WALL BY HOOD
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. REPAIR SLOW DRAINING ON BOTH EXPOSE HAND WASH SINKS IN KITCHEN AND FRONT PREPS,AND LEAKING ON 3COMP.SINK FAUCET.
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. MUST REMOVE UNNECESSARY ARTICLES UNDER FRONT COUNTER AND AT REAR STORAGE AREA BY REAR EXIT
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →