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ANN SATHER'S CAFE ON SOUTHPORT

3416 N SOUTHPORT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

ANN SATHER'S CAFE ON SOUTHPORT has been inspected 3 times by Chicago Department of Public Health since September 2, 2010. The most recent inspection, on November 30, 2012, found no infractions.

1 of 3 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 and Pests.

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 2 times on September 2, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 2, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 times across 2 separate inspections, most recently on September 10, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on September 10, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 10, 2010. For example: PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #284996 ON 9/2/10 NOT CORRECTED: 18/01-OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE REAR STORAGE AREA. SMITHEREEN PEST CONTROL TECHNICIAN IS ONSITE TO MINIMIZE THE FRUIT FLY ACTIVITY. CRITICAL VIOLATION 7-42-090.
    • 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. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF OVEN AND BROILER.
    • 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. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER THE STOVE. OBSERVED LOOSE FLOOR TILES IN THE CUSTOMER RESTROOM. MUST RESURFACE AND REPLACE FLOOR TILES.
  3. Canvass

    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. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS STORED IN THE REACH-IN COOLER AT 59F. OBSERVED HOLLANDAISE SAUCE STORED ON THE COUNTER AT 102F. OBSERVED THE FOLLOWING FOODS IN THE STEAM TABLE: SAUSAGE GRAVY AT 111F, SAUSAGE AT 102F, BROWN GRAVY AT 130F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. IMPROPER SANITIZING RINSE CONCENTRATION AT THE LOW TEMPERATURE DISHMACHINE (0PPM CHLORINE). DISHMACHINE WAS NOT IN USE AT TIME OF INSPECTION. MANAGEMENT CALLED ECOLAB, AND A TECHNICIAN WAS ONSITE DURING THE INSPECTION. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN MACHINE AT 100 PPM CHLORINE. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.
    • 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 LIVE FRUIT FLIES IN THE REAR STORAGE AREA. OBSERVED APPROX. 15 LIVE FRUIT FLIES ON THE CEILING AND WALLS OF THE REAR STORAGE AREA. ADDITIONAL PEST SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF OVEN AND BROILER, INTERIOR DOORS OF PREP COOLER.
    • 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. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER THE STOVE.
    • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA. OBSERVED AN OPENING IN THE WALL UNDER THE 3 COMPARTMENT SINK. MUST REPAIR AND SEAL THE OPENING. REPAIR THE CEILING ABOVE THE EXPOSED HAND SINK.

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