Ann's Bakery

June 11, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings15
critical findings2

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Failed findings

no certified food manager on dutycritical

Official wording: Person In Charge Present, Demonstrates Knowledge, And Performs Duties
Inspector note: PIC DOESN'T HAVE A CERTFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-012)(COS)
code 1Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,SALMON,ETC).MANAGER ARRIVED ON SITE AT 10:27 A.M.MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)(COS)
code 2Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS, SUCH AS 3.5 LBS. CABBAGE ROLL-86.0F.5.9LBS. SALMON-106.2F.5LBS. CHICKEN MEAT BALLS-120.9F.5.7 LBS. PIEROGI-107.5F.5LBS. PORK CUTLETS-97.3F. 9.3LBS.-MUSHROOM GRAVY-129.6F.5.9LBS.PORK MEAT BALLS-96.8F.9.5LBS. FISH-109.4F.5LBS. VEGETABLES-121.3F.6.9LBS.CHICKEN-124.5F.7LBS. POTATO PANCAKES-106.0F.INSIDE OF HOT HOLDING UNIT. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0°F OR ABOVE. APPX.69LBS.$453.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 7.2LBS. CAVIAR-45.7F-46.9F.34LBS. SOUR CREAM-44.8F-45.0F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 41.2LBS. $400.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION )(COS)
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED IMPROPER TEMPERATURES OF HOT HOLDING UNIT AT 113.7F AND COLD HOLDING UNIT AT 50.9F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS. MUST HAVE COLD HOLDING UNITS AT 41.0°F OR BELOW. ONCE REPAIRED: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-3005)(CONSOLIDATED VIOLATION)(COS)
code 33
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL FOOD STORAGE CONATINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,CONTAINERS,BULK,SQUEEZE BOTTLES,SPRAYERS,ETC) • MUST LABEL REPACKAGED BAKERY GOODS ON DISPLAY FOR SALE WITH PROPER INFORMATION GIVEN AND MAINTAIN.
code 37
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: OBSERVED A GAP IN CENTER ALONG TOP & BOTTOM OF FRONT DOUBLE DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT INSECT ENTRY. • OBSERVED EVIDENCE OF APPX. 40 OR MORE LIVE SMALL FLIES FLITTING AROUND, RESTING ON UPPER WALLS AND CEILINGS THROUGHOUT ALL PREP AREAS, DISH WASHING AREA, SALES FLOOR AT ONIONS.ALSO, EVIDENCE OF APPX. 10 OR MORE LIVE LARGE FLIES FLYING AROUND IN PREP AND REAR STORAGE AREAS.AS WELL AS APPX. 100 OR MORE RAT DROPPINGS ON FLOOR UNDER FRONT CASHIER CONVEYOR, UNDER 1 & 3 DOOR REACH IN COOLER IN MAIN KITCHEN, IN BETWEEN CLUTTER IN WALL OF FURNANCE ROOM, REAR STORAGE AREA UNDER SHELVING UNITS AS WELL AS BASEMENT UNDER SHELVING UNITS, BEHIND CHEST FREEZERS, CHEMICAL STORAGE ROOM.1- LIVE ROACH CRAWLING ON EXTERIOR OF BAIT STATION UNDER BAKERY PREP TABLE. A DEAD MOUSE ON THE FLOOR IN THE REAR STORAGE AREA NEXT TO THE CHEST FREEZER. MUST REMOVE DEAD MOUSE, RAT DROPPINGS, CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/11/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED) • OBSERVED AN INSECT ZAPPER STORED ON PREP COUNTER IN DELI AREA MUST REMOVE AND MAINTAIN PROPERLY.
code 38
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS MUST ELEVATE AND MAINTAIN.
code 39
Personal Cleanliness

Inspector note: OBSERVED PERSONAL ITEMS STORED ON LOWER SHELVING UNITS OF PREP TABLES AND ON TOP OF COOLERS THROUGHOUT PREP AREAS MUST REMOVE AND STORE PROPERLY.
code 40
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: OBSERVED KNIVES STORED IN BETWEEN WALLS AND PIPES IN REAR BAKERY PREP AREA MUST REMOVE AND STORE PROPERLY.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MAIN KITCHEN 1- DOOR REACH IN COOLER & BAKERY 2- DOOR REACH IN COOLER. • MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT ALL PREP , STORAGE AREAS,WALK IN COOLERS AND FREEZERS AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE FOIL LINED ON SHELVING UNITS THROUGHOUT PREP AREAS TO BE SMOOTH AND EASILY CLEANABLE. • OBSERVED PLASTIC GROCERY BAGS BEING USED FOR FOOD STORAGE IN BASEMENT CHEST FREEZERS MUST PROVIDE FOOD GRADE BAGS.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN FOOD DEBRIS AND GREASE FROM PREP TABLES, FRYER CABINETS,FLOOR MIXERS,REACH IN COOLERS AND FREEZERS.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE IN BASEMENT TO BE SEEN FOR SERVICING MUST PROVIDE AND MAINTAIN.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST CLEAN DUST AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER DISPLAY SHELVES ON SALES FLOOR ,PREP AREAS AND STORAGE AREAS. • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT ALL STORAGE AREAS,BASEMENT,FURNANCE ROOM AND WHERE NEEDED.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST PLACE 1- EYE STOVE UNDER VENTILATION HOOD IN MAIN KITCHEN.
code 56

What changed since the previous inspection?

Compared with Pass on September 6, 2024: 15 findings appeared for the first time.

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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.