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ANCIEN

1558 E 53RD ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

ANCIEN has been inspected 5 times by Chicago Department of Public Health since February 3, 2016. The most recent inspection, on June 19, 2019, found no infractions.

2 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: Food temperature control, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 3 separate inspections, most recently on May 8, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 30, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 3, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 3 separate inspections, most recently on May 8, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on April 30, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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. Complaint Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed dark groves in heavily soiled/stained cutting board on reach in prep cooler. Must replace or resurface to prevent contamination. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed pipes directly above 3 compartment and 1 compartment sinks in prep area. Must completely encase all pipes when in prep area. Must maintain same. Observed excessive dust accumulation on ventilation cover in restroom. Must detail clean and maintain same. Observed wrench used as a handle on hot water handle on 3 compartment sink. Observed no cold water handle on 3 compartment sink. Must provide hot and cold water handles for 3 compartment sink. (hot and cold water available). Must maintains same. Observed hot water handle not working in 1 compartment sink. Must repair and maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must place a thermometer inside all refrigeration, in a conspicuous spot. Must maintain same.
  3. Complaint

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed reach in prep cooler at improper (ambient air) temperature of 63.7F. Instructed all refrigeration must be held @ 40F or less at all times. Cooler has been tagged and held for inspection and may not be used until repaired. Critical violation 7-38-005(a).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed the following potentially hazardous foods at improper temperatures in the reach in prep cooler: uncooked eggs @ 53.1F; deli meat (ham) @ 52.9F; assorted cheeses @ 51.1F - 51.8F; salmon @ 52.3F; and hummus @ 51.4F. Instructed all potentially hazardous foods must be held at 40F or less or 140F or more at all times. Operator voluntarily discarded 10 lbs of denatured foods during inspection. Operator estimates cost to be approximately $20. Critical violation 7-38-005(a).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Observed approximately 20 live ants on floor of prep area. Observed approximately 75 mouse droppings on floors throughout prep area, along walls and under equipment; and on floor in rear storage area near restroom. Instructed to remove all ants and mouse droppings. Instructed to clean and sanitize affected areas. Instructed to contact pest control for service. Must eliminate pest issue. Serious citation 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no city of Chicago certified food manager on site while potentially hazardous foods are being prepped (chicken, lattes with milk, etc.) Observed no city of Chicago food sanitation manager certificate posted in facility. Instructed must have original certificate posted in plain view at all times. Serious violation 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed dark groves in heavily soiled/stained cutting board on reach in prep cooler. Must replace or resurface to prevent contamination. Must maintain same.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease (black, thick) build up on grill press. Must detail clean and sanitize. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed excessive dirt and food debris under all equipment in front prep and rear storage area. Must detail clean and sanitize floors. Observed items stored throughout facility. Must elevate all items at least 6 inches above the floors to allow for proper cleaning. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed pipes directly above 3 compartment and 1 compartment sinks in prep area. Must completely encase all pipes when in prep area. Must maintain same. Observed excessive dust accumulation on ventilation cover in restroom. Must detail clean and maintain same. Observed wrench used as a handle on hot water handle on 3 compartment sink. Observed no cold water handle on 3 compartment sink. Must provide hot and cold water handles for 3 compartment sink. (hot and cold water available). Must maintains same. Observed hot water handle not working in 1 compartment sink. Must repair and maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must place a thermometer inside all refrigeration, in a conspicuous spot. Must maintain same.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide proof of food handler training for all food handling employees. Must maintain records on site.
  4. License Re-Inspection

    0 infractions

  5. License

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROPERLY REGISTERING AT THE LOW TEMPERATURE DISH MACHINE. MUST PROVIDE.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED PIPES RUNNING ABOVE THE THREE COMPARTMENT SINK, ONE COMPARTMENT SINK AND THE HAND SINK IN THE PREP AREA. MUST PROPERLY ENCASE PIPES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN THE GREASE TRAP AT THE THREE COMPARTMENT SINK AND ELIMINATE FOUL ODORS.

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