Food Safety Report: Ann's Bakery, 2152-2158 W Chicago Ave, Chicago, Il, USA.

Chicago, 60622 Illinois, United States

Report date: Jun 11, 2025
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: pic doesn't have a certfied food managers certificate. Must provide and maintain. (priroity foundation 7-38-012)(cos)

2. City of chicago food service sanitation certificate
- comments: 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)

21. Proper hot holding temperatures
- comments: 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)

22. Proper cold holding temperatures
- comments: 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)

33. Proper cooling methods used; adequate equipment for temperature control
- comments: 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)

37. Food properly labeled; original container
- comments: must label food storage conatiners when food is not in original package (shakers,containers,bulk,squeeze bottles,sprayers,etc)

37. Food properly labeled; original container
- comments: must label repackaged bakery goods on display for sale with proper information given and maintain.

38. Insects, rodents, & animals not present
- comments: observed a gap in center along top & bottom of front double door. Must make door tight fitting to prevent insect entry.

38. Insects, rodents, & animals not present
- comments: observed an insect zapper stored on prep counter in deli area must remove and maintain properly.

38. Insects, rodents, & animals not present
- comments: 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)

39. Contamination prevented during food preparation, storage & display
- comments: observed food stored on floor in walk in coolers and freezers must elevate and maintain.

40. Personal cleanliness
- comments: observed personal items stored on lower shelving units of prep tables and on top of coolers throughout prep areas must remove and store properly.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed knives stored in between walls and pipes in rear bakery prep area must remove and store properly.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace worn door gaskets on main kitchen 1- door reach in cooler & bakery 2- door reach in cooler.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 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.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed plastic grocery bags being used for food storage in basement chest freezers must provide food grade bags.

49. Non-food/food contact surfaces clean
- comments: must clean food debris and grease from prep tables, fryer cabinets,floor mixers,reach in coolers and freezers.

51. Plumbing installed; proper backflow devices
- comments: observed no backflow device on ice machine in basement to be seen for servicing must provide and maintain.

55. Physical facilities installed, maintained & clean
- comments: must clean dust and food debris build up from floor under display shelves on sales floor ,prep areas and storage areas.

55. Physical facilities installed, maintained & clean
- comments: must elevate,remove and organize articles off of floor and away from walls throughout all storage areas,basement,furnance room and where needed.

56. Adequate ventilation & lighting; designated areas used
- comments: must place 1- eye stove under ventilation hood in main kitchen.

Source: chicago.gov