KHAN BBQ RESTAURANT Fails Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. GREASE ALONG THE RIM OF THE CONTAINER AND THE LID WITH DRIED AND FRESH GREASE. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT 388501 DATED 08/11/10. #32- FOOD CONTACT SURFACES OF COOLER SHELVING THAT HAD RUST PEELING PAINT SHALL BE REPAIR/REPLACED.#33- FOOD CONTACT SURFACES OF COOKING EQUIPMENT,COOLER SHELVING,STORAGE SHELVING, NEED DETAILED CLEANING.#38-EXHAUST CANOPY HAD EXCESS GREASE BUILD UP,NEEDS DETAILED CLEANING,EXHAUST VENTS(VENTILATION IN KITCHEN AREA,COOLERS AND BATHROOMS NOT CLEAN,NEED DETAILED CLEANING.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled container. MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER, PREP COOLER AND WALK IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING WORN OUT AROUND THE SPLASH GUARD OF THE 3 COMPT SINK, AND THE EXPOSED HAND SINK IN THE FRONT AREA. MUST RE CAULK AND MAINTAIN. REMOVE THE DIRT AND RUST FROM THE GREASE TRAP BOX UNDER THE 3 COMPT SINK.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN IN DETAIL ALL THE PAPER TOWEL HOLDER AND MAINTAINED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN IN DETAIL THE WALLS BEHIND THE COOKING EQUIPMENT(GRILL, STOVE)IN THE FRONT COOKING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN IN DETAIL THE WALLS BEHIND THE COOKING EQUIPMENT(GRILL, STOVE)IN THE FRONT COOKING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.