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ANNA SUSHI CORPORATION

401 E ILLINOIS ST, CHICAGO, IL 60611 · Restaurant

6 inspections

  1. Canvass

    0 infraction

  2. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (SUSHI) IS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
  3. Canvass

    1 infraction

    • 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. HEAVY DUST BUILD UP ON WALL VENT COVER ABOVE PREP TABLE, INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE DUSTY DRY STORAGE SHELVES AT THE NORTHEAST CORNER OF PREP AREA MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND GREASE TRAPS IN DISHROOM AREA & ALONG WALLBASES OF THE FRONT DRY STORAGE AREA MUST BE FREE OF FOOD DEBRIS/DIRT/DUST BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS & FLOORS ALONG WALLS/UNDER DRY STORAGE SHELVES OR PREP TABLES MUST BE KEPT CLEAN & FREE FROM DEBRIS/DIRT ACCUMULATION. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCETS AT 3-COMP SINK IN REAR DISHROOM MUST BE FIXED, DUE TO WATER LEAK. (WRAPPED TOWELS MUST BE REMOVED). 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK CRATES/UNNECESSARY ARTICLES UNDER/AROUND STORAGE SHELVES AT NORTH CORNER OF SUSHI AREA MUST BE REMOVED, TO PREVENT PEST HARBORAGE. 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.
  6. Canvass

    1 infraction

    • 34. 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 AROUND AREA IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.