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AUNTIE ANNIE'S PRETZELS

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

AUNTIE ANNIE'S PRETZELS has been inspected 10 times by Chicago Department of Public Health since July 6, 2010. The most recent inspection, on May 25, 2022, found no infractions.

2 of 10 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 2 times across 2 separate inspections, most recently on November 30, 2016. 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 September 22, 2014. 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 September 22, 2014. 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 13 times across 7 separate inspections, most recently on November 30, 2016. 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 3 times across 3 separate inspections, most recently on August 25, 2017. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observe dirt build up on baseboard along back wall of front prep area. Must clean and sanitize. Must maintain same.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide proof of food handler training for all employees. Must maintain same.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE. NOTED APPROX. 25 DROPPINGS ALONG THE BASEBOARD OF THE WALL TO THE RIGHT OF THE COOLER IN THE BASEMENT STORAGE ROOM. INSTRUCTED TO ELMINATE RODENT ACTIVITY, CLEAN AFFECTED AREAS AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS VIOLATION: 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BROWNISH LIQUID POOLING IN THE CABINET UNDER THE SODA FOUNTAIN. INSTRUCTED TO CLEAN THE CABINET AND REPAIR ANY LEAKS.
  5. Canvass

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • UNABLE TO GAIN ACCESS TO THE EMPLOYEE WASHROOMS ON SITE. THE MAIN WASHROOMS ON THE FIRST FLOOR ARE UNDER CONSTRUCTION AND ARE UNAVAILABLE FOR USE AT THIS TIME. UPON INSPECTION, THE ESTABLISHMENT DID NOT HAVE KEYS TO ACCESS THE ALTERNATIVE EMPLOYEE WASHROOMS LOCATED IN THE BASEMENT. MUST PROVIDE ACCESS TO EMPLOYEE WASHROOM FACILITIES AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE A SANITARY CONTAINER AT THE FRONT ICE BIN PROPERLY TO STORE ICE SCOOPS.
  6. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. PEPPERONI AT 73.7F, CHEESE AT 73.2F AND HOT DOGS AT 59.1F ALL IN STORAGE CONTAINERS ON TOP OF THE COUNTER IN THE PREP AREA. ALSO NOTED HOT DOGS AT 130.1F AND HOT DOG BITES AT 126.8F FOUND INSIDE THE HOT HOLDING UNIT. ALL DISCARDED. MANAGEMENT STATES ESTIMATED TOTAL POUNDS TO BE 17 AND TOTAL COST $100.00. CRITICAL CITATION ISSUED 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE ABOVE MENTIONED POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. SERIOUS CITATION ISSUED.7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING/TORN CAULKING AROUND EXPOSED HAND SINK. MUST REPLACE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING/DAMAGED WALL BASE BOARD AT BAG IN BOX SODA DISPENSING SYSTEM. MUST REPLACE/REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DIRTY NOZZLE ON THE EXPOSED HAND SINK WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN UNDER COUNTERS IN FRONT SERVING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM CEILIG VENTS WHERE NEEDED.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAIR/REPLACE GASKET AT COOLER IN REAR. MUCT CLEAN DOUGH MIXER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT FRONT SERVICE AREA TO REMOVE FOOD DEBRI AND AT REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE EXCESS DUST FROM HOOD EXHAUST VENTS AT FRONT PREP AREA AND REAR PREP AREA.
  9. Canvass Re-Inspection

    1 infraction

    • 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. Observed a hole inside the microwave floor, must fix.
  10. Canvass

    5 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. Found over 35-mice droppings in basement storage room, (at corner behind the right door & at the southwest corner of this room). Also noted the big gap between the 2-doors of this room, with at least 1/2 inch gap. Instructed to seal outer openings or existing holes, clean/sanitize the area & contact P.C.O.
    • 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. Observed a hole inside the microwave floor, must fix.
    • 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. Floors under shelves in storage room must be kept clean & uncluttred.
    • 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. Leaky pipe under 3-comp (middle comp), must be fixed.
    • 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. Any clutter/ unused equipment in basement storage room must be removed or better organized to prevent pest harborage.

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