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AUNTIE ANNE'S PRETZELS

225 S CANAL ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

AUNTIE ANNE'S PRETZELS has been inspected 9 times by Chicago Department of Public Health since December 2, 2016. The most recent inspection, on December 5, 2024, found no infractions.

5 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 Pests.

The last 3 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 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 4 times across 2 separate inspections, most recently on December 6, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 July 14, 2022. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 July 14, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 December 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on December 6, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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. License Re-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. License

    2 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND THAWED HOTDOGS STORED IN REACH IN COOLER LABELED 3/19. INSTRUCTED MANAGER TO DISCARD READY TO EAT FOOD WITHIN 7 DAY. ALSO NOTED READY TO EAT FOOD HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED TO PROVIDE DISCARD DATE FOR ALL READY TO EAT TIME/TEMPERATURE CONTOL FOR SAFETY ITEMS HELF DOR OVER 24 HOURS. PRIORITY VIOLATION. HOT DOGS DISCARDED AT TIME OF INSPECTION. 15 LBS OF HOTS DISCARDED AT TIME OF INSPECTION AT $50
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOGBOOK ON SITE. ALSO NOTED NO PEST CONTROL LICENSE NUMBER. INSTRUCTED TO PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED PEST CONTROL OPERATOR. PRIORITY FOUNDATION. 7-38-020(C).
  5. Non-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE-SODA MACHINE AND COFFEE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST ACCUMULATION ON CEILING ABOVE REACH IN COOLER
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES COOLERS BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS MAINTAINING 60.0F, 46.0F. COOLERS MUST MAINTAIN 40.0F OR BELOW.INSTRUCTED NOT TO STORE ANY POTENTIALLY HAZARDOUS FOODS INSIDE COOLERS UNTIL REINSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD CREAM CHEESE INSIDE POP COOLER MAINTAINED AT IMPROPER COLD TEMPERATURE OF 62.0F. ALSO APPROX 2-LBS OF CREAM CHEESE AT 47.6F, APPROX 100LBS OF HOT DOGS INSIDE COOLER RANGINGING FROM 44.0F TO 53.0F INSIDE REAR COOLER. INSTRUCTED MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER-CDI AT COST APPROX $400.00. CRITICAL VIOLATION 7-38-005A
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS BEHIND HOT WATER TANK. INSTRUCTED TO CLEAN/MAINTAIN.
  9. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CRACKED DAMAGED SHIELD ON LIGHT FIXTURE IN DISH WASHING AREA. MUST REPLACE. ALSO LIGHT SHIELDA NOT CLEAN IN SAME AREA.MUST CLEAN/MAINTAIN

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