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ANNA'S ASIAN GRILL & SUSHI BAR

1804-1806 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

ANNA'S ASIAN GRILL & SUSHI BAR has been inspected 9 times by Chicago Department of Public Health since June 28, 2013. The most recent inspection, on July 12, 2017, found no infractions.

1 of 9 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 6 times across 6 separate inspections, most recently on November 29, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on November 29, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 1, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 19 times across 8 separate inspections, most recently on November 29, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 across 2 separate inspections, most recently on August 13, 2015. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL READY TO EAT FOOD ITEMS INSIDE PREP COOLERS IN FOOD PREPARION AREA. MUST LABLE BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT INSIDE PANELS OF ICE MACHINE. MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD-UP INSIDE DEEP FRYER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALLS BEHIND MOP SINK LOCATED IN REAR AREA. MUST CLEAN AND MAINTAIN. OBSERVED ACCUMULATED DUST ON CEILING VENTILATION FANS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING TERMOMETER NEEDED AT THE 2-DOOR TALL PREP COOLER. MUST PROVIDE AND MAINTAIN.
  3. Canvass Re-Inspection

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 03/01/16 REPORT#133 OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN. 38 OBSERVED EXPOSED HAND WAHSHING SINK AT THE FRONT FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL READY TO EAT FOOD ITEMS INSIDE PREP COOLERS IN FOOD PREPARION AREA. MUST LABLE BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT INSIDE PANELS OF ICE MACHINE. MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD-UP INSIDE DEEP FRYER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALLS BEHIND MOP SINK LOCATED IN REAR AREA. MUST CLEAN AND MAINTAIN. OBSERVED ACCUMULATED DUST ON CEILING VENTILATION FANS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED REAR EXPOSED HAND WASHING SINK IN REAR FOOD PREP AREA. DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING TERMOMETER NEEDED AT THE 2-DOOR TALL PREP COOLER. MUST PROVIDE AND MAINTAIN
  4. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 03/01/16 REPORT#133 OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN. 38 OBSERVED EXPOSED HAND WAHSHING SINK AT THE FRONT FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL READY TO EAT FOOD ITEMS INSIDE PREP COOLERS IN FOOD PREPARION AREA. MUST LABLE BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT INSIDE PANELS OF ICE MACHINE. MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD-UP INSIDE DEEP FRYER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALLS BEHIND MOP SINK LOCATED IN REAR AREA. MUST CLEAN AND MAINTAIN. OBSERVED ACCUMULATED DUST ON CEILING VENTILATION FANS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED REAR EXPOSED HAND WASHING SINK IN REAR FOOD PREP AREA. DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING TERMOMETER NEEDED AT THE 2-DOOR TALL PREP COOLER. MUST PROVIDE AND MAINTAIN.
  5. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES INSIDE FRONT SUSHI COOLER.OBSERVED SUSHI RICE AT 65.9F. MANAGER UNABLE TO PROVIDE SUSHI RICE PH TEST RESULTS.INSTRUCTED MANAGER THAT SUSHI RICE MUST BE HELD AT 40.OF OR BELOW OR MUST BE LAB TESTED WITH RESULTS ON PREMISES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED SUSHI RICE APPROXIMATELY 5LBS VALUE OF $50.00. CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND WAHSHING SINK AT THE FRONT FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. OBSERVED LEAKY FAUCET BASE AT THE REAR 3-COMPARTMENT SINK. MUST REAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE AT THE KITCHEN FOOD PREP AREA PREPING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN KITCHEN PREP AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  6. Recent Inspection

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • SEE REPORT DATED ON 08/06/15
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • SEE REPORT DATED ON 08/06/15
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SUSHI PREP AREA 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKING ALSO COOKLINE PREP AREA FAR RIGHT SIDE EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
  7. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED SUSHI RICE HELD IN ROOM TEMPERATURE AT 84.7 F, MANAGER UNABLE TO SHOW SUSHI RICE PH TEST RESULTS. INSTRUCTED MANAGER SUSHI RICE MUST BE HELD AT 40 OR BELOW OR MUST BE LAB TESTED WITH RESULTS ON PREMISES. SUSHI RICE VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (RICE, FISH, ETC.) ARE PREPARED AND SERVED. INSTRUCTED MANAGER MUST HAVE A CERTIFIED CITY OF CHICAGO FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ALL COOLERS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AREAS AND DISHWASH AREA ALSO OBSERVED FOOD BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR ALONG WALLS/CORNERS THROUGHOUT ALSO MUST CLEAN INTERIOR OF ALL FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SUSHI PREP AREA 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKING ALSO COOKLINE PREP AREA FAR RIGHT SIDE EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINKS.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT CLEAN PLATES AND BOWLS DURING STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR NON-CONTACT SURFACES OF THE ICE MACHINE SOILED WITH BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER THROUGHOUT PREMISES MAKING IT DIFFICULT TO MOVE AROUND AND OPEN REFRIGERATOR/FREEZER DOORS. INSTRUCTED TO REMOVE CLUTTER TO PREVENT HARBORAGE AREAS AND PROVIDE CLEAR PATHWAYS FOR EMPLOYEES.
  9. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE BASEBOARDS ON WALL BOTTOM IN KITCHEN AND PREP AREA. MUST PROVIDE SMOOTH AND EASY CLEANABLE WALLS IN REAR FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REAR EXPOSED HANDWASH SINK IN KITCHEN FOOD PREP AREA IS SLOW DRANING. MUST REPAIR.

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