KHAN BBQ RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 20LBS OF GROUND BEEF VALUED AT $25 AT 57.1F. LOCATED INSIDE OF SODA UNIT. GROUND BEEF WAS VOLUNTARILY DISCARDED AND DESTROYED.OBSERVED CHICKEN 43.9F ABOUT 15LBS VALUED AT $20. CRITICAL VIOLATION 7-38-005

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 SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: UPON REINSPECTION OVER 100 COCKROACHES WERE FOUND ON DINING TABLE, FLOORS, COOKING EQUIPMENT, WALLS, AND IN BASEMENT. COCKROACHES RANGED IN ALL LIFE FORMS FROM BABIES TO ADULTS.FOUND 20-30 UNDER PREP TABLE IN THE MAIN KITCHEN,STORAGE AREA 5-10 ROACHES ON SHELFS,5-10 IN GRILL AREA,FOUND LIVE ROACHES BETWEEN THE BASE BOARD IN THE MAIN KITCHEN,SIDE OF COOKING EQUIPMENT,2ND PREP AREA ROACHES 10-20 UNDER AND AROUND THE STOVES ON THE HOOD OF THE KITCHEN,DINNING AREA 5-10, FOUND MORE THAN 100 PLUS THRU OUT THE PREMISES.SERIOUS VIOLATION WAS UPGRADED TO CRITICAL VIOLATION. MUST ELIMINATE ALL COCKROACH ACTIVITY. CRITICAL VIOLATION 7-42-090 NOTE:EXTERMINATOR ON SITE STATED HE HAS TO TRY TO ELIMATE AT NIGHT AND NEED TO RE CHECK

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED DATES AND LABELS NEEDED ON ALL PREPARRED FOOD OUT OF ORIGINAL CONTAINER. IN STORGE AREA,REACH COOLER,WALK IN COOLER ECT.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE SERVICE UTENSILS NEED TO BE STORED WITH FACING WITH HANDLES FACING OUT. ALL PLATES ON TABLES NEED TO BE STORED INVERTED.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS WITH DARK GROVES. REPLACE ALL WORN CUTTING BORDS AND MAINTAIN.OBSERVED SPLASH GUARD NEEDED IN BASEMENT IN BETWEEN MOP SINK AND EXPOSED HAND SINK. INSTALL AND MAINTAIN. REMOVE ALL RUST FRON DRYING RACKS IN DISHWASHING AREA. MAINTAIN

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: OBSERVED THE FOLLOWING AREAS UNCLEAN WITH GREASE ACCUMULATION LIGHT SHEILDS AND SPRINKLER SYSTEM.OBSERVED VENTS WITH GREASE ACCUMULATION. CLEAN ALL VENTS AND HOODS. DEGREASE AND MAINTAIN. OBSERVED FAN COVERS IN REACH IN REFRIGERATORS IN MAIN KITHCEN WITH HEAVY DIRT ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED INTERIOR OF MICROWAVE UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN. OBSERVED FREE STANDING BURNERS UNCELAN WITH STORAGE SHELVES UNDERNEATH CONTAINING EXCESSIVE GREASE AND FOOD DEBRIS. ALL FREE STANDING BURNERS, STOVES AND OVENS NEED TO BE CLEANED IN DETAIL AND MAINTAINED. OBSERVED RACKS IN WALK IN COOLERS UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN. OBSERVED FLOORS IN BASEMENT UNCLEAN WITH WATER ACCUMULATION. CLEAN AND MAINTAIN FLOORS AND MAINTAIN IN A CLEAN DRY CONDITION. OBSERVED DRYING RACKS IN DISHWASHING AREAS UNCLEAN. CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BROKEN FLOOR TILES AT TOP OF BASEMENT STAIRS. REPAIR AND MAINTAIN. OBSERVED FLOOR UNCLEAN IN CORNERS AND ALONG WALLS NEAR EXPOSED HAND SINK AND IN FRONT COOKING AREA BEHIND ALL COOKING EQUIPMENT IN REAR COOKING AREA UNDER AND BEHIND ALL COKING EQUIPMENT. OBSERVED FLOORS UNCLEAN UNDER AND BEHIND ALL REFRIGERATION UNITS. CLEAN INDETAIL ALL FLOORS. OBSERVED CARPET WITH SOFA UNCLEAN AND SOILED. CARPET MUST BE DEEP CLEANED OR REPLACED. CLEAN IN DETAIL ALL FLOOR DRAINS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS IN HALLWAY CONTAINING EXPOSED HAND SINK UNCLEAN. CLEAN/REPAINT WALLS. OBSERVED BASEBOARDS MISSING ACROSS FROM EXPOSED HAND SINK. REPAIR AND MAINTAIN. OBSERVED CEILING TILE ABOVE SUMP PUMP MISSING INSTALL AND MAINTAIN. OBSERVED SOILED CEILING TILES IN REAR HALLWAY NEAR WASHROOMS. REPLACE AND MAINTAIN.NOTED SEEPING IN THE STORAGE AREA NOTED WATER UNDER THE PREP TABLE.WALLS OPEN HOLE NEED TO BE SEALED UNDER AND AROUND THE COOKING AREA 1ST AND 2ND KITHCEN.

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: OBSERVED LIGHT BURNT OUT IN FRONT COOKING AREA AND 1 LIGHT SHEILD MISSING. REPLACE LIGHTS AND INSTALL SHEILD.

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: OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON MOP SINK IN BASE MENT. INSTALL AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON MOP SINK IN BASE MENT. INSTALL AND MAINTAIN.

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.