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ANN SATHER RESTAURANT

5207 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

ANN SATHER RESTAURANT has been inspected 5 times by Chicago Department of Public Health since December 10, 2010. The most recent inspection, on October 1, 2014, 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: Pests, Food temperature control and Food source, labelling and allergens.

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.

  • 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 March 9, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 December 10, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 December 10, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 September 3, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 September 3, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TIN FOIL TO COVER SHELF IN PREP AREA (BY 2-COMPARTMENT SINK). INSTRUCTED MANAGER TO REMOVE TIN FOIL, SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS/STANDING WATER INSIDE STAND UP REACH IN COOLER BEHIND FRONT COUNTER, DUST BUILD UP ON FAN COVER INSIDE PRODUCE WALK IN COOLER AND FOOD DEBRIS ON SHELVES IN PREP AREA. MUST CLEAN AND MAITNAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR UNDER ICE MACHINE. MUST CLEAN FLOOR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB END CAPS MISSING ABOVE 2-COMPARTMENT SINK ALSO OBSERVED LIGHT BULBS NOT WORKING AT BASEMENT PREP ABOVE OVEN. MUST PROVIDE END CAPS AND WORKING LIGHT BULBS AT SAID LOCATIONS.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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. OBSERVED OVER 30 MICE DROPPINGS ON FLOOR AT 1ST FLOOR PREP AND AT BASEMENT ALONG WALLS/CORNERS BY CHEMICALS. INSTRUCTED MANAGER TO REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (03/16/12).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST/FOOD DEBRIS ON ALL SHELVES/FRONT COUNTER AND EXTERIOR OF ALL SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT THROUGHOUT PREP AREAS, DISHWASH AREA, FRONT SERVICE LINE AND BASEMENT.
    • 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. 2ND FLOOR PREP AREA 3-COMPARTMENT SINK LEFT SIDE FAUCET LEAKING AT BASE. MUST REPAIR SINK.
  5. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND A WHITE PLASTIC CONTAINER FILLED WITH TURKEY JUICE AND SMALL PIECES OF TURKEY IN IT, AT TEMP OF 45.6F TO 46.7F.LABEL WITH PRODUCT SHOWED 12-9-10.FOOD WAS STORED IN WALK-IN COOLER IN BASEMENT PREP AREA.FOOD DISCARDED AND DENATURED:POUNDS 5, VALUE 35. CRITICAL VIOLATION:7-38-005(A) HOOOO70721-10
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND EXPOSED HAND SINK IN MAIN PREP AREA(1ST FLOOR) NOT MAINTAINED.HOT WATER VALVE SHUT OFF FROM UNDER THE SINK,NO HOT WATER PROVIDED AT EXPOSED SINK. OBSERVED THE COOK WASHING HANDS IN THE THREE COMPARTMENT SINK. ANOTHER MANAGER FIX THE PROBLEM,A WASHER WAS REPLACED AT HOT WATER HANDLE.EXPOSED HAND SINK IS REPAIRED.INSTRUCTED TO WASH HAND IN EXPOSED HAND SINK,AND KEEP SINK IN WORK CONDITION AT ALL TIMES, FOR PROPER HAND WASHING. CRITICAL VIALOTION:7-38-030 HOOOO70721-10
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABELED AND DATED ALL PREP FOOD(COLD & HOT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN WIRE RACKS IN BASEMENT AREA(FOOD DEBRIS),ALSO REMOVE ALUMINUM FOIL USED FOR LINER ON SHELVES,IN MAIN PREP AREA. CLEAN INTERIOR OF MICROWAVE,AT SECOND FLOOR,ENCRUSTED FOOD.
    • 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. SEAL HOLES ON WALLS IN REAR STAIRCASE,CORNER OF NORTH-WEST AND CORNER OF SOUTH-EAST
    • 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. PROVIDE LIGHT SHIELD AND END CAPS AT LIGHT IN 1ST AND BASEMENT PREP AREA.

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