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LADY ANN'S

6652 S LANGLEY AVE, CHICAGO, IL 60637 · Restaurant

Inspection summary

LADY ANN'S has been inspected 3 times by Chicago Department of Public Health since February 9, 2021. The most recent inspection, on March 9, 2022, 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: Handwashing and staff hygiene, 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.

  • 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 February 9, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 February 9, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 February 9, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 9, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 8 times across 2 separate inspections, most recently on February 22, 2021. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBLILTY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO DRAIN STOPPERS PROVIDED FOR THE THREE COMP SINK TO PROPERLY SET UP TO WASH RINSE AND SANITIZE; MUST PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  3. License

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE WAS NOT ON PREMISES DURING INSPECTION AS REQUIRED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • A XEROX COPY OF THE FOOD SERVICE MANAGERS CERTIFICATE WAS PRESENTED; INSTRUCTED THAT THE ORIGINAL COPY MUST BE PRESENTED AND THAT PERSON MUST BE ON PREMISES DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBLILTY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR MEASURING TEMPERATURES OF HOT AND COLD FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK PROVIDED FROM A LICENSED PEST CONTROL COMPANY WITH NECESSARY DOCUMENTS INSIDE; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO DRAIN STOPPERS PROVIDED FOR THE THREE COMP SINK TO PROPERLY SET UP TO WASH RINSE AND SANITIZE; MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS FOR THE THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING DISHES AND UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND LOW HOT AND COLD RUNNING WATER PRESSURE AT THE FRONT EXPOSED HAND SINK; MUST INCREASE THE HOT AND COLD RUNNING WATER PRESSURE. PRIORITY VIOLATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACK FLOW PREVENTION DEVICE AT UTILITY SINK AS REQUIRED; MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE VENTILATION FAN IN THE WASHROOM IS NOT WORKING; MUST REPAIR VENTILATION FAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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