PASS W/ CONDITIONS
Risk 1 (High)
ANNA PURANA FAST FOOD Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 2, 2021
Short Form Complaint
License #2718296
2
Total Violations
2
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on July 2, 2021. The inspection type was "Short Form Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED SAMOSAS STUFFED WITH GREEN PEAS AND POTATOES AT IMPROPER HOT HOLDING TEMPERATURE AT 120.7F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER HOT HOLDING TEMPERATURE. KADI SOUP FOUND AT 127.3F, STUFFED POTATOES PATIS FOUND AT 96.1F AND KACHORR STUFFED WITH GREEN PEAS FOUND AT 126.9F. PROPER HOT HOLDING TEMPERATURE FOR TCS FOOD ITEMS MUST BE AT 135.0F OR ABOVE. MANAGER DISCARDED AND DENATURED FOOD. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $90.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED SAMOSAS STUFFED WITH GREEN PEAS AND POTATOES AT IMPROPER HOT HOLDING TEMPERATURE AT 120.7F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER HOT HOLDING TEMPERATURE. KADI SOUP FOUND AT 127.3F, STUFFED POTATOES PATIS FOUND AT 96.1F AND KACHORR STUFFED WITH GREEN PEAS FOUND AT 126.9F. PROPER HOT HOLDING TEMPERATURE FOR TCS FOOD ITEMS MUST BE AT 135.0F OR ABOVE. MANAGER DISCARDED AND DENATURED FOOD. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $90.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection