Annapurna Fast Food

• resultPass w/ Conditions
• critical violations3
• last inspectedFebruary 20, 2019
• address2608 W Devon Ave, Chicago 60659

Is Annapurna Fast Food clean?

Annapurna Fast Food is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 20, 2019. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Annapurna Fast Food?

These are the violations recorded at the most recent inspection on February 20, 2019, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
• 🚿water/temperature at the sink offcritical
  No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed • OBSERVED EMPLOYEE PREPARING COOKED READY TO EAT FOOD BREAD(BHATURA IN INDIAN)NOT WEARING GLOVES. INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST WEAR GLOVES WHILE PREPARING READY TO EAT FOOD. MANAGER ASKED THE EMPLOYEE TO WASH HANDS AND STARTED WEARING GLOVES DURING INSPECTION. PRIORITY 7-38-010-CITATION ISSUED.
• 🧊food not cooled down right
  Proper Date Marking And Disposition • ALL READY TO EAT TCS FOOD INSIDE THE WALK IN COOLER AND REACH IN COOLER MUST BE LABELED AND DATED PROPERLY. PRIORITY FOUNDATION 7-38-005 NO CITATION CITATION
• 🌡️thermometers missing
  Thermometers Provided & Accurate • BROKEN THERMOMETER INSIDE THE ONE DOOR REACH IN COOLER IN THE KITCHEN. MUST REPLACE WITH NEW WORKING THERMOMETER,
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • OBSERVED DRY BULK FOOD CONTAINER WITH OUT LABEL. INSTRUCTED TO LABELED WITH COMMON NAME.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • ALL WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
• ⚠️In-Use Utensils: Properly Stored • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER HANDLED UP TO PREVENT POSSIBLE CONTAMINATION.
  In-Use Utensils: Properly Stored • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER HANDLED UP TO PREVENT POSSIBLE CONTAMINATION.
• ⚠️Gloves Used Properly • INSTRUCTED TO WEAR GLOVES WHEN HANDLING,PREPARING READY TO EAT FOOD.(OBSERVED ONE OF THE EMPLOYEE NOT WEARING GLOVES PREAPRING READY TO EAT FOOD,CITATION WAS ISSUED.)
  Gloves Used Properly • INSTRUCTED TO WEAR GLOVES WHEN HANDLING,PREPARING READY TO EAT FOOD.(OBSERVED ONE OF THE EMPLOYEE NOT WEARING GLOVES PREAPRING READY TO EAT FOOD,CITATION WAS ISSUED.)
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • INSTRUCTED TO REPLACE GROCERY BAG (BEING USED TO STORE FROZEN FOOD)WITH FOOD GRADE STORAGE BAG.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • CAULK WORN OUT AROUND 3 COMPT SINK AND ONE COMPT SINK. MUST RE CAULK AND MAINTAIN.
• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • BACKFLOW PREVENTION DEVICE NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICED AND MAINTAINED.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • HOLES BETWEEN THE WALLS AND FLOOR INSIDE THE WOMEN'S WASHROOM AND UNDER THE WASHBOWL SINK.ALSO INSIDE THE MEN'S WASHROOM. INSTRUCTED TO SEALED AND REPAIR AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • BURNED OUT LIGHT BULBS IN THE PREP AREA. MUST REPLACE AND MAINTAIN.
  Adequate Ventilation & Lighting; Designated Areas Used • BURNED OUT LIGHT BULBS IN THE PREP AREA. MUST REPLACE AND MAINTAIN.
• ⚠️All Food Employees Have Food Handler Training • ALL FOOD HANDLERS CERTIFICATES ARE EXPIRED. INSTRUCTED TO RE TAKE THE FOOD HANDLERS TRAINING.
  All Food Employees Have Food Handler Training • ALL FOOD HANDLERS CERTIFICATES ARE EXPIRED. INSTRUCTED TO RE TAKE THE FOOD HANDLERS TRAINING.
• 🥜allergen training missing
  Allergen Training As Required • ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.

When was Annapurna Fast Food last inspected?

Annapurna Fast Food has 22 inspections on record going back to January 25, 2010. The 12 most recent are shown below.

Annapurna Fast Food vs West Ridge

West Ridge runs 58% clean across 966 tracked restaurants — 557 clean, 174 mid, 233 cooked.

Against the 966 spots Cooked tracks in West Ridge, this one comes out cleaner than 24% of them.

Other spots in West Ridge

• ✓ Piccolo
  clean · November 17, 2022
• ? Paul & Davids Grocery
  cooked · June 30, 2017
• ? Pakwan Restaurant
  cooked · February 24, 2017
• ✓ Borders Books, Movies, Music, Cafe
  clean · December 8, 2010
• ? Royal Sweets
  cooked · October 15, 2013
• ✓ Campeche Cuisine
  clean · December 12, 2011

See every restaurant inspection in West Ridge →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated February 20, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.