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ANI

3056 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

ANI has been inspected 10 times by Chicago Department of Public Health since July 22, 2010. The most recent inspection, on September 19, 2019, found no infractions.

5 of 10 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 source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 23, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on July 22, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on July 22, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 11 times across 4 separate inspections, most recently on November 7, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on April 23, 2012. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 11-7-17 INSPECTION# 2104216. VIOLATION 38. MUST INSTALL BACKFLOW PREVENTION DEVICE ON HOT WATER MACHINE IN PREP AREA THAT IS VISIBLE/ACCESSIBLE FOR INSPECTION. SERIOUS VIOLATION. 7-42-090.
  4. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL GAP IN WALL BETWEEN EMPLOYEE RESTROOM VANITY AND WALL, WHERE INSULATION AND DRYWALL IS EXPOSED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACKFLOW PREVENTION DEVICE ON HOT WATER MACHINE IN PREP AREA THAT IS VISIBLE/ACCESSIBLE FOR INSPECTION. OBSERVED DRAIN LINES FROM BAR MIXING TRAYS ROUTED INTO HAND SINK AND PREP SINK AT BAR. MUST REROUTE DRAIN MIXING TRAYS TO FLOOR DRAIN OR PLUMBING UNDER SINK. OBSERVED DEHYDRATOR AND SLICER IN UPSTAIRS DRY STORAGE ROOM. MUST INSTALL A HANDSINK, WITH HOT AND COLD WATER UNDER CITY PRESSURE IN THE 2ND FLOOR PREP ROOM, OR RELOCATE FOOD PROCESSING EQUIPMENT TO THE MAIN FOOD PREP AREA THAT IS SERVED BY AN EXISTING HANDSINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL MOPS INVERTED OR AT LEAST 6 INCHES OFF THE FLOOR AFTER USE.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONSUMER ADVISORY NOT POSTED VISIBLE TO CUSTOMERS. MUST POST VISIBLE. ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE WASHROOM DOOR MUST HAVE SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPING UNDER SERVER STATION ONE COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR WITH METAL SEAL.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE IN POOR REPAIR INTERIOR BASE OF CABINET INSIDE THE STAFF WASHROOM.SURFACE MUST BE SMOOTH AND CLEANABLE. ADDITIONAL THRESHOLD IS NEEDED AT REAR DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR OF ICE MACHINE(CUBES)MINERAL BUILD-UP.
    • 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. CLEAN FLOOR BEIND BAR AREA(SOUTH-WEST AND NORTH WEST CORNER).DEBRIS AND BROKEN GLASSES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD IS NEEDED AT LIGHT ABOVE THE DINING TABLE IN PREP AREA.
    • 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. ADDITIONAL DISCHARGE WATER PIPE FROM AIR CONDITION IS NEEDED OUTSIDE(WEST CORNER), OBSERVED STANDING WATER.
  9. License Re-Inspection

    0 infractions

  10. License-Task Force

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST TURN ON ALL COOLERS AND MAINTAIN THEM BELOW 40F.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • HIGH TEMPERATURE DISHMACHINE IS NOT YET INSTALLED. INSTALL AND MAINTAIN WITH A SANITIZING RINSE ABOVE 180F.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASHGUARD IN BETWEEN THE 1 COMPARTMENT PREP SINK AND THE PREP TABLE.
    • 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. OBSERVED CONSTRUCTION DUST AND DEBRIS THROUGHOUT. MUST CLEAN THE FLOOR THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE HOLE IN THE CEILING DRYWALL IN THE DRY STORAGE ROOM. MUST INSTALL BASEBOARD ALONG THE WALLS IN THE ELECTRICAL ROOM AND HALLWAY TO THE REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER SPLASHING ONTO THE FLOOR AROUND THE FLOOR DRAINS UNDER THE 1 COMPARTMENT SINK IN THE SERVICE AREA AND UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA. MUST PROVIDE A FUNNEL AROUND THE DRAINS SO THAT WATER DOES NOT SPLASH ONTO THE FLOOR AND DRAINS PROPERLY. OBSERVED DRAIN LINE WATER LEAK AT THE MIDDLE COMPARTMENT OF THE PREP AREA 3 COMPARTMENT SINK. MUST REPAIR SOURCE OF LEAK. MOP SINK NOT INSTALLED. MUST INSTALL MOP SINK WITH A SPLASHGUARD TO PREVENT WATER FROM SPLASHING ONTO THE FLOOR.
    • 41. 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. OBSERVED EXCESSIVE GARBAGE WASTE AND CONSTRUCTION EQUIPMENT OUTSIDE THE PREMISES IN THE OUTDOOR GARBAGE AREA. MUST MAINTAIN THIS AREA CLEAN.

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