Auntie Anne's Pretzels (T1-C17)

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings6
• critical findings0

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Failed findings

• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHEN POTENTIALLY HAZARDOUS FOODS IS BEING PREPARED/COOKED AND SERVED,WORKERS PREPARING COOKING SERVING PRETZEL DOG-HOTDOG,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED MUST HAVE CERTIFIED FOOD MANAGER ALL THE TIME WHEN PREPARING POTENTIALLY HAZARDOUS FOODS; AT END OF INSPECTION ,1 STAFF CERTIFICATE NOT POSTED WAS TAKEN OUT FROM THE SAFE AND NAME IS DIFFERENT FROM THE I.D.-ESCOBAR,WHILE CERTIFICATE SHOWS IRCOBAR(INVALID )
  code 21
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. EXTERIOR SODA MACHINE UNCLEAN,WATER HEATER AREA UNCLEAN,OFFICE EQUIPMENT UNCLEAN MUST CLEAN AND MAINTAIN
  code 32
• ⚠️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. FLOORS AT THE REAR SIDE,UNDER COOKING OVEN,UNDER PREP AREA,NEAR GREASE TRAP UNCLEAN,MUST CLEAN AND MAINTAIN
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. WALLS IN COOKING OVEN AREA ,CEILING ABOVE PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN
  code 35
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IN 1 PREP COOLER MUST BE PROVIDED ,40F OR BELOW
  code 40
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. DIRTY APRON MUST BE STORED IN A COVERED CONTAINER
  code 43

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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.