FEB 23
2017
PASS · 0 violations
ANTICA PIZZERIA.
Chicago Health Dept
5663-5665 N CLARK ST · EDGEWATER, CHICAGO
Last inspected 2017.
10 inspections on record since 2010 · Last inspected Feb 2017.
Last inspected Feb 2017. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
10
VIOLATIONS
35
total on record
LAST INSPECTED
FEB 2017
INSPECTION HISTORY
JAN 23
2017
PASS W/ CONDITIONS 8 violations 3 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND TWO DOOR REACH-IN COOLER AT AIR TEMP OF 46F TO 48F POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE SAID UNIT: COOKED SASAUGE,FRESH EGGS,GROUND BEEF. COOLER MUST MAINTAIN AIR TEMP OF 40F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GROUND SAUSAGE AT TEMP OF 46.9F TO 47; GROUND BEEF IN SAUCE AT TEMP OF 46.8F;7 DOZEN OF FRESH EGGS AT TEMP OF 46F TO 47; VEGETABLE PUREE SOUP AT TEMP OF 49.3F.FOOD WERE COOKED ON 1-21-17.CLEANED CALAMARI IN WATER AT TEMP OF 46.7F; CHOPPED LETTUCE AT TEMP OF 48.2F; MARINARA SAUCE IN PLASTIC CONTAINER AT TEMP OF 49.2F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED BY THE EMPLOYEE. POUNDS 32 ,VALUE 83 CRITICAL VIOLATION:7-38-005(A)
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO SANITIZER SOLUTION PROVIDED AT LOW TEMP DISH MACHINE, PRESENTLY 0ppm. SANITIZER CONCENTRATION MUST BE 100ppm. INSTRUCTED TO USE THREE COMPARTMENT SINK:WSH,RINSE AND SANITIZE,100ppm. DISH MACHINE PRESENTLY NOT IN USE.CRITICAL VIOLATION:7-38-030
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND DRY FOOD AT MEAT SLICER IN PIZZA AREA,INSTRUCTED TO CLEAN AND MAINTAIN.DISH RACK INSIDE THE SCRAPE SINK WITH A BLACK SUBSTANCE ,INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN RUBBER GASKET AT INTERIOR DOORS OF PIZZA DISPLAY/PREP COOLER,INSTRUCTED TO REPAIR/ REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT SURFACE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
GRIMES ON WALL TILES UNDER THE DISH MACHINE,INSTRUCTED TO CLEANAND MAINTAIN
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MISSING LIGHT BULB UNDER THE HOOD,INSTRUCTED TO REPLACE
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MISSING STOPPERS AT THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE. BROKEN FAUCET AT THREE COMPARTMENT SINK(FAUCETT IS REPAIRED WITH RUBBER BANDS),REPAIR CAUSE AT SAID FAUCET.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
STEM THERMOMETER IS NEEDED TO BE ABLE TO CHECK FOOD TEMPERATURE.
JUN 1
2016
PASS 3 violations
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN UNDER COOKING EQUIPMENT. MUST CLEAN AND SANITIZE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND EXHAUST HOOD NOT CLEAN. MUST CLEAN.
AUG 24
2015
PASS 3 violations
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NO STOPPERS AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED GREASE BUILD UP ON VENTILATION HOOD/HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD/HOOD FILTERS.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
DEC 10
2014
PASS 2 violations
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOUND MULTI USE UTENSILS NOT WRAPPED INSIDE NAPKINS AT DINING AREAS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND LOOSE BRICK TOP CEILING OF BRICK OVEN. MUST REPAIR.
show all 10 inspections →
JUL 17
2014
PASS 3 violations
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN UNDER FIREPLACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
FOUND OUTSIDE HALLWAY AREAS NOT CLEAN. BY FIREWOOD.
JUL 18
2013
PASS 4 violations
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE OF PREPARATION. INSTRUCTED TO LABEL ALL FOOD ITEMS DURING STORAGE. CONSUMER ADVISORY REGARDING CONSUMPTION OF UNDERCOOKED ANIMAL FOODS NOT POSTED. PROVIDED COPY TO POST.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
NOTED SERVING UTENSILS (PLATES, CUPS, BOWLS ETC)NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS TO PREVENT DUST ACCUMULATION OR CONTAMINATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED ACCUMULATION OF FOOD DEBRIS INSIDE BOTTOM SHELVING OF UPRIGHT FREEZER BY KITCHEN ENTRANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED LEAKAGE AT BACK FLOW PREVENTION DEVICE AT THE MOP SINK, NOTED NO BACK FLOW PREVENTION DEVICE AT THE ESPRESSO MACHINE AT THE FRONT SERVING BAR. INSTRUCTED TO REPLACE THE BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND INSTALL ONE AT THE ESPRESSO MACHINE. ALSO INSTRUCTED TO CLEAN FANS INSIDE UPRIGHT REFRIGERATION UNIT BY THE DISH MACHINE.
APR 19
2012
PASS 1 violation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPAIR BROKEN MESH FOR THE REAR SCREEN DOOR. PRESENTLY MAIN DOOR IS CLOSED
AUG 3
2011
PASS 6 violations
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT OR COVER WITH PLASTIC OR FOIL CLEAN MULTI USE UTENSILS AND SINGLE SERVICE ARTICLES INCPLUDING POTS,PANS MIXER BOWL, MEAT SLICER,ETC ON SHELVES AND ON COUNTERS THROUGHOUT FACILITY AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON COILS IN DEEP FRYER,INSIDE OVEN ON STOVE,MICROWAVE OVEN INTERIOR AND EXTERIOR,STORAGE SHELVES AND COUTER TOPS, 3COMP.SINK AND MOP SINK.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DOUGH MIX AND AT MOP SINK ROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR CONSTANT DRIPPING HOT WATER KNOB ON 3COMP.SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. INSTRUCTED TO THERMOMETER INSIDE ALL COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE CLUTTER IN HOT WATER TANK ROOM.
APR 19
2010
PASS 5 violations
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, coolers, not clean need detailed cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under cooking equipment, heavy equipment not clean need detailed cleaning(corners), floors under 3 compartment sink,storage shelving not clean need detailed cleaning.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls, ceiling in prep areas need cleaning(detailed).
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep area not clean need cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust vents(ventilation)in prep areas, bathrooms not clean need cleaning.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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