KHAN BBQ RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CREAMY SPINACH STARTED INSIDE THE TWO DOOR REFRIGERATION AT TEMP OF 55.0F; COOKED WHITE RICE AT TEMP OF 47.8F STORED AT SAME UNIT. RAW CHICKEN STORED ON TOP ONE COMPARTMENT SINK IN DISH ROOM AT TEMP OF 49.6F TO 50F;COOKED CHICKEN AT TEMP OF 48.7F AND 49.6F; CHICK PEAS AT TEMP OF 46.7F TO 47.8F; COOKED POTATOES AT TEMP OF 46.8F AND COOKED CHICKEN MIXED WITH RICE AT TEMP OF 49.6F, PRODUCTS MENTIONED WERE STORED INSIDE THE WALK-IN COOLER. NO PROOF OF TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. MANAGER STATED THAT FOOD MENTIONED WAS COOKED YESTERDAY 9-9-12. BOTH COOLERS MAINTAIN PROPER TEMPERATURE 40 AND BELOW. FOOD DISCARDED AND DENATURED: POUNDS 85;VALUE 310. CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-3-2012,REPORT 659854. #30-FOUND ALL FOODS STORED IN CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER ARE MISSING LABEL. INSTRUCTED MANAGER TO PROVIDE LABEL/NAME OF THE PRODUCT. #32-MUST RE CAULK AROUND THE EXPOSED HAND SINK, ONE COMPT(COMPARTMENT ) SINK, AND 3 COMPT SINK IN THE DISHWASHING AREA. CAULKING WORN OUT WITH BLACK SLIMY MOLD SUBSTANCE. MUST REMOVE OR REPLACE EXTRA LARGE POTS AND PANS THAT DOES NOT FIT INSIDE THE 3 COMPT(COMPARTMENT) SINK TO SANITIZE. MUST REPLACE WITH SMALLER ONES OR INSTALL A BIGGER 3 COMPT SINK TO SUBMERGE THE DISHES,POTS AND PANS TO SANITIZE. #35- HOOD AND FILTER AND LIGHT SHIELD BY THE HOOD WITH MINIMAL DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING TILES IN THE GUTTER/SEWAGE ROOM, PRAYER ROOM AND APRONS ROOM IN THE BASEMENT. MUST REPLACE TILES. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION:7-42-40

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: VIOLATION UPGRADED TO SERIOUS VIOLATION #29.

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: VIOLATION UP GRADE TO A SERIOUS VIOLATION#29

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE IN POOR REPAIR AND EXTREMELY STAINED CUTTING BOARDS FROM PREP AREA.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE CLEAN POT LIDS STORED AT LAST METAL SHELF, TOO CLOSE TO FLOORREMOVE LIDS OR THE LAST SHELF MUST BE RAISED 6" OFF THE FLOOR.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO PROVIDE A SELF DRAIN CONTAINER TO STORE ICE THAT IS USED FOR HUMAN CONSUMPTION

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE FOOD STAINS AT SOUTH WALL BEHIND THE PREP TABLE BY THE TWO DOOR REFRIGERATION.

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: VIOLATION UPGRADED TO A SERIOUS VIOLATION #29

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NEED TO CLEAN DUST BUILD-UP AND OTHER DEBRIS FROM INSIDE THE LIGHT SHIELD THROUGHOUT THE PREMISES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE SLOPPED FAUCET AT THE THREE COMPARTMENT SINKS IN DISH ROOM. PROVIDE UN THREAD FAUCET IN ALL SINKS.PROVIDE A BACK FLOW PREVENTION DEVICE OR UN THREAD FAUCET FOR THE MOP SINK IN BASEMENT AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE OR KEEP CLEAN UNUSED EQUIPMENTS AT STORAGE AREA, IN BASEMENT AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA, INCLUDED CERTIFIED FOOD HANDLERS/ MANAGERS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA, INCLUDED CERTIFIED FOOD HANDLERS/ MANAGERS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.