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ANATOLIA KITCHEN & BAKERY, INC.

3151 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

ANATOLIA KITCHEN & BAKERY, INC. has been inspected 5 times by Chicago Department of Public Health since November 9, 2017. The most recent inspection, on February 14, 2020, found no infractions.

1 of 5 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 2 separate inspections, most recently on November 7, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on October 31, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 November 13, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on November 13, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on November 7, 2019. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THREE COMPARTMENT SINK MIDDLE AND WEST COMPARTMENT WAS WELDED WITH EXCESS MATERIAL FORMING UNEVEN SURFACE AND RUST.UNABLE TO CLEAN.INSTRUCTED TO RE-SEAL SAID AREA WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLER CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE.
  3. Canvass

    10 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND TCS FOOD COOKED YELLOW RICE INSIDE THE HOT HOLDING UNIT AT TEMP OF 48.7F TO 50F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED,POUND OVER 2LB,NO VALUE. PRIORITY VIOLATION CITATION:7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM FOOD THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTH ON TOP THE PREP TABLE. MUST PROVIDE A BUCKET WITH WATER AND SANITIZE SOLUTION AND STORE WIPING CLOTH INSIDE SAID BUCKET
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • KNIVES STORED BETWEEN PREP COOLER AND TABLE MUST BE STORED AT KNIFE RACK OR STORED IN A SANITARY WAY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THREE COMPARTMENT SINK MIDDLE AND WEST COMPARTMENT WAS WELDED WITH EXCESS MATERIAL FORMING UNEVEN SURFACE AND RUST.UNABLE TO CLEAN.INSTRUCTED TO RE-SEAL SAID AREA WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN RUBBER GASKET INSIDE THE DOOR OF REACH-IN COOLER,INSTRUCTED TO REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR AND INTERIOR OF COOKING EQUIPMENT WITH EXCESS GRIME,CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZER USED FOR PREP TABLE.CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESS CLUTTER THROUGHOUT THE PREMISES,REAR/PREP/STORAGE AREA ALSO AT FRONT COUNTER.RE-ORGANIZE AND REMOVE WHAT IS NOT NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLER CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE.
  4. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND PREPARED FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE(LAMB). PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND LARGE GAS OVEN WITH NO HOOD ABOVE AT KITCHEN. MUST PROVIDE EXHAUST HOOD ABOVE OR REMOVE OVEN.
  5. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT STORE FOOD ITEMS OR EQUIPMENT ON FLOOR IN PREP AREA. MUST STORE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

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