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ANNA'S FOOD

1303 S KEDZIE AVE, CHICAGO, IL 60623 · Grocery Store

Inspection summary

ANNA'S FOOD has been inspected 6 times by Chicago Department of Public Health since January 27, 2010. The most recent inspection, on September 13, 2013, found no infractions.

3 of 6 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 and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on February 17, 2011. 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 2 times on February 10, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 13 times across 3 separate inspections, most recently on February 17, 2011. 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 February 17, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 February 10, 2011. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint Re-Inspection

    9 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 #547225 2/10/11 #18 NOT CORRECTED.STILL FINDING EVIDENCE OF NUMEROUS RODENT DROPPING SCATTERED IN VARIOUS AREAS SUCH AS SCATTERED ON SHELVING UNITS,ON FLOOR UNDER DISPLAY SHELVES,AND SEVERAL OPEN BOXES OF RODENTICIDE UNDER DISPLAY SHELVES THROUGHOUT AND FRONT DOOR NOT TIGHT FITTING AT THIS TIME.MUST REMOVE DROPPINGS & RODENTICIDE,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/17/11.
    • 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.VIOLATION NOT CORRECTED.
    • 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.MUST REPAIR OR REPLACE MISSING GLASS IN REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZER, DISPLAY SHELVES, CABINETS UNDER EXPOSED SINK AND WASHROOM BOWL, BOTTOM PANEL OF PREP TABLE, MICROWAVE OVEN, AND COUNTERS AT FRONT SERVING AREAS,3- COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR WALK IN COOLER AND WASHROOM FLOORS, REPLACE BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES. ALSO MUST REPLACE BROKEN THRESHOLD UNDER FRONT DOOR TO PREVENT PEST ENTRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALLS THRU-OUT PREP AREA AND STORAGE ROOM, SEAL OPENINGS ON WALLS AND CEILINGS IN PREP AREA, WASHROOM AND STORAGE ROOM. MUST REPLACE OR REPAIR STAINED & DAMAGED CEILING TILES,SEAL ALL OPENINGS AROUND PIPES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Inspector Comments: 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. MUST SEAL GREASE TRAP UNDER 3PART SINK AND PROVIDE PROPER DRAINING FOR AIR UNIT PIPES. MUST PROVIDE VENTILATION IN TOILET ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector Comments: 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. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  4. Short Form Complaint

    9 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.OBSERVED 3- DOOR REACH IN GLASS COOLER AT 45.0F WITH MILK STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.
    • 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.OBSERVED IMPROPER TEMPERATURE OF MILK IN 3- DOOR GLASS REACH IN COOLER AT IMPROPER TEMPERATURE RANGING FROM 44.2F-48.2F WITH DATE RANGING FROM 2/15-2/25.A HELD FOR INSPECTION PLACED ON MILK CRATE WITH 4-1/2 GALLONS,9-QUARTS,14-1/2 PINTS.INSTRUCTED MANAGER TO RETURN TO MILK COMPANY ONCE THE LATEST DATE ON MILK HAS EXPIRED,THEN FAX LETTER TO (312)746-4240 FOR TAG REMOVAL.APPX.8GALLONS $40.
    • 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 EVIDENCE OF 25 RODENT DROPPINGS ON FLOOR & SHELVING UNITS,ALSO FRONT DOOR NOT TIGHT FITTING ALONG BOTTOM.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE DELI LUNCHEON MEATS ARE BEING PREPARED & SERVED AT THIS TIME OF INSPECTION.MUST POST CERTIFIED FOOD MANAGERS CERTIFICATE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZER, DISPLAY SHELVES, CABINETS UNDER EXPOSED SINK AND WASHROOM BOWL, BOTTOM PANEL OF PREP TABLE, MICROWAVE OVEN, AND COUNTERS AT FRONT SERVING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR WALK IN COOLER AND WASHROOM FLOORS, REPLACE BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES. ALSO MUST REPLACE BROKEN THRESHOLD UNDER FRONT DOOR TO PREVENT PEST ENTRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALLS THRU-OUT PREP AREA AND STORAGE ROOM, SEAL OPENINGS ON WALLS AND CEILINGS IN PREP AREA, WASHROOM AND STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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. MUST SEAL GREASE TRAP UNDER 3PART SINK AND PROVIDE PROPER DRAINING FOR AIR UNIT PIPES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  5. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. NO ENROLLEMENT LETTER OR CITY CERTIFICATE AVAILABLE AT TIME OF INSPECTION. MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. PREMISES SLICING AND SERVING DELI MEATS AND CHEESES. CITATION ISSUED 7-38-012 SERIOUS.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. CITATION ISSUED 7-42-010B, SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZER, DISPLAY SHELVES, CABINETS UNDER EXPOSED SINK AND WASHROOM BOWL, BOTTOM PANEL OF PREP TABLE, MICROWAVE OVEN, AND COUNTERS AT FRONT SERVING AREAS.
    • 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 REPAIR WALK IN COOLER AND WASHROOM FLOORS, REPLACE BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES. ALSO MUST REPLACE BROKEN THRESHOLD UNDER FRONT DOOR TO PREVENT PEST ENTRY.
    • 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. MUST REPAIR WALLS THRU-OUT PREP AREA AND STORAGE ROOM, SEAL OPENINGS ON WALLS AND CEILINGS IN PREP AREA, WASHROOM AND STORAGE ROOM.
    • 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. MUST SEAL GREASE TRAP UNDER 3PART SINK AND PROVIDE PROPER DRAINING FOR AIR UNINT PIPES.
    • 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. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  6. Short Form Complaint

    0 infractions

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