Canvass
Oct 7, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 7, 2025 · Original Source
Restaurant · Chicago, IL
Anor
1450 W Webster Ave
Last inspected Oct 7, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass Re-Inspection
Jul 19, 2024
Pass w/ Conditions
8 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE SPLASH GUARD ON THE RIGHT SIDE OF EXPOSED HAND WASHING SINK AND PREP TABLE IN FRONT KITCHEN PREP AREA.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT FACILITY MUST BE ELEVATED FROM THE FLOORS INCLUDING FOOD ITEMS IN KITCHEN FOOD PREP AREA
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PERSON INCHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE. WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS RIBEYE SREAK, SHASHLIK CHICKEN. LULA KEBABA SHASHLIK LAMB ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES TCS FOODS AREA BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR PREP COOLERS IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE TIN FOIL OR CARDBOARD INSIDE COOLERS, MUST BE SMOOTH CLEANABLE SURFACES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED EXCESSIVE AMOUNT OF CLIUTTER INSIDE UNUSED WALK-IN COOLERS AND REAR STORAGE AREA IN BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
EMPLOYEES MUST NOT STORE PERSONAL BELONGINS IN FOOD PREP AREA OR FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jul 19, 2024 · Original Source
Canvass
Jul 10, 2024
Fail
20 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE AND DIRT BUILD UP IN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS RIBEYE SREAK, SHASHLIK CHICKEN. LULA KEBABA SHASHLIK LAMB ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES TCS FOODS AREA BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWELS WAS PROVIDED AT THE EXPOSED HAND WASHING SINK IN FRONT BAR AREA AND EXPOSED HAND WASHING SINK IN PREP/DISHWASHING AREA LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATIOM. 7-38-030(C) CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS ON PREMISES. OBSERVED A CONTAINER OF COOKED FRIED RICE STORED AT ROOM TEMPERATURES AT 101.0F, A CONTAINER OF COOKED BEEF ON BOTTOM OF FRONT PREP TABLE IN KITCHEN FOOD PREPARATION AREA AT 90.3F ALSO OBSERVED A DOZEN OF EGGS STORED ON FLOOR INSIDE UNUSED WALK-IN COOLER AT 80.6F MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 50LBS FOOD VALUE $250. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR PREP COOLERS IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD STORAGE CONTAINERS NOT PROPERLY LABELED. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE SPLASH GUARD ON THE RIGHT SIDE OF EXPOSED HAND WASHING SINK AND PREP TABLE IN FRONT KITCHEN PREP AREA.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED EMPLOYEES IN KITCHEN FOOD PREP AREA NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND COOKING EQUIPMENT IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
NOTED SOILED LINENS BEING STORED HANGING OVER THE FRONT PREP HAND WASHING SINK. MUST PROPERLY STORE SOILED LINENS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT FACILITY MUST BE ELEVATED FROM THE FLOORS INCLUDING FOOD ITEMS IN KITCHEN FOOD PREP AREA.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MISSING SINK STOPPERS FOR THE DISHWASHING 3-COMPARTMENT SINK LOCATED IN THE BASEMENT PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE 3 ADEQUATE WORKING STOPPERS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHEMICAL TEST STRIPS AVAILABLE ON PREMISES TO MEASURE THE CONCENTRATION OF SANITIZER AT THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHLORINE TEST KIT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO SELF CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR LOCATED IN THE BASEMENT. INSTRUCTED TO INSTALL A SELF CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED EXCESSIVE AMOUNT OF CLIUTTER INSIDE UNUSED WALK-IN COOLERS AND REAR STORAGE AREA IN BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENTS IN THE EMPLOYEE AND CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE PROOF OF TRAINING FOR ALLEMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jul 10, 2024 · Original Source