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Business Info

Restaurant: Atlas Cafe, Inc.
Address: 3028 W Armitage Ave, Chicago, IL 60647
Type: Restaurant
Total inspections: 8
Last inspection: Aug 16, 2012

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Violation descriptions and comments

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.
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.
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.
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.
All food not stored in the original container shall be stored in properly labeled contai MUST PROVIDE DATE ON PREPARED FOODS IN COOLERS.
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.
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.
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.
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.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN FOOD STAINS ON WALL BY HOOD
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.
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

VIOLATION CORRECTED
VIOLATION CORRECTED
VIOLATION CORRECTED.
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.
VIOLATION CORRECTED.
PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP COOLER SIDE.
MUST INVERT CLEAN UTENSILS AND SINGLE SERVICE ITEMS ON SHELVES.
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
CLEAN FOOD STAINS ON WALL BY HOOD.
REPAIR SLOW DRAINING ON BOTH EXPOSE HAND WASH SINKS IN KITCHEN AND FRONT PREPS,AND LEAKING ON 3COMP.SINK FAUCET.
MUST REMOVE UNNECESSARY ARTICLES UNDER FRONT COUNTER AND AT REAR STORAGE AREA BY REAR EXIT.

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.
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.
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.
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: 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.
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.

VIOLATION OF 09-24-10 CORRECTED AND ABATED NO HOUSEFLIES OR FRUITFLIES NOTED ON PREMISES AT THIS TIME.
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.
VIOLATION CORRECTED CERT.FOOD ON PREMISES.
INSTRUCTED TO REPAIR COLD WATER KNOB ON EXPOSE HAND WASH SINK AT FRONT PREP AREA.
VIOLATION CORRECTED.
VIOLATION CORRECTED.

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.
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.
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: 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.
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.
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.
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.

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.
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.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.
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: 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.
All employees shall be required to use effective hair restraints to confine hair.ABATED.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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