Atolito Catering Inc

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 ...

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

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

UNUSED EQUIPMENT STORED OUTSIDE AREA BY THE REAR DOOR,INSTRUCTED TO REMOVE.

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.

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.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SPRAYER COLD WATER HANDLE STRIPPED. MUST REPAIR/REPLACE DAMAGED WATER HANDLE.

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 ...

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...

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 ADDIT...