Ann Sather's Cafe

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERARTURES. OBSERVED FRENCH TOAST BATTER AT 51F, PANCAKE BATTER AT 52F, EGGS BETWEEN 50-57F, SHREDDED CHEESE AT 50F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH APPROX. $100. CRITICAL VIOLATION 7-38-005A.
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL THE BULK FOOD STORAGE CONTAINERS.
  code 30
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE OVEN AND PROOFER UNITS.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREAS AND REAR HALLWAY.
  code 34

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.