KHAN BBQ RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE USING BARE HANDS WITH NO GLOVES OR TONGS FROM THE SERVING BOWL TO SERVE SALAD (LETTUCE,CUCUMBER) TO CUSTOMERS AND NOT WASHING HANDS. INSTRUCTED TO ALWAYS WEAR GLOVES OR USE TONGS OR SERVING SPOONS TO PICK UP READY TO EAT FOODS. CRITICAL VIOLATION #7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED ASSORTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE THE REFRIGERATION UNITS. INSTRUCTED TO STORE AL FOOD ITEMS INSIDE AN APPROVED FOOD GRADE CONTAINER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS THROUGH OUT ESPECIALLY UNDERNEATH AND BEHIND COOKING EQUIPMENT. MUST ALSO CLEAN FLOOR DRAINS AT THE DISH WASHING AREA.

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: NOTED LEAKING AND MISSING TILE AT THE FRONT BY THE HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT THE ONE COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED NO THERMOMETER INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE A STEM WORKING THERMOMETER INSIDE THE WALK IN COOLER FOR TEMPERATURE MONITORING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED NO THERMOMETER INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE A STEM WORKING THERMOMETER INSIDE THE WALK IN COOLER FOR TEMPERATURE MONITORING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.