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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. CHICKEN AND RICE BIRYANI FOUND IN A COVERED POT ON AN UNLIT STOVE TOP AT IMPROPER TEMPERATURES RANGING BETWEEN 132.1F TO 136.4F. COOKED CHICKEN ALSO IN A COVERED POT ON AN UNLIT STOVE TOP AT 113.7F. APPROXIMATELY 10 LBS DISCARDED WITH AN ESTIMATED VALUE OF $100.00. REVIEWED PROPER COOLING METHODS AND ADEQUATE HOT HOLDING TEMPERATURES. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED ON THE TOP SHELVING INSIDE THE WALK-IN COOLER DIRECTLY OVER COOKED OKRA AND OTHER ASSORTED PREPARED FOODS. REVIEWED PROPER STORAGE OF RAW AND PREPARED FOODS. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM #2064275 ON 6-14-17 NOT CORRECTED. #43- NOTED DIRTY WASH CLOTHS SCATTERED ON PREP TABLE THROUGH OUT THE KITCHEN AND PREP AREAS. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. MANAGEMENT PROVIDE SANITIZING CONTAINERS AT INSPECTION. SERIOUS VIOLATION 7-42-090.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: EXPOSED TABLE WARES MUST BE PROTECTED, COVERED OR WRAPPED.

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: SHELVING IN THE FOLLOWING AREAS FOUND WITH ENCRUSTED FOOD DEBRIS AND DIRT: METAL RACK SHELVING IN THE KITCHEN, METAL FLAT SHELVING UNDER PREP TABLES THROUGHOUT THE KITCHEN, INSIDE THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.

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: THE FOLLOWING EQUIPMENT FOUND DIRTY: EXTERIOR OF THE GREASE TRAP WITH EXCESSIVE GREASE AND FOOD SPLATTER. EXTERIOR ALL GARBAGE CONTAINERS IN THE KITCHEN AND DISH ROOM. MUST CLEAN AND MAINTAIN ALL.

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: FLOORS IN THE FOLLOWING NEED CLEANING: BEHIND ALL BOX FREEZERS AND DINING ROOM COOLERS WITH FOOD DEBRIS AND DIRT. FLOOR OF THE WALK-IN COOLER WITH FOOD SPILLAGE, FLOORS THROUGHOUT THE BASEMENT WITH DEAD ROACHES. MUST CLEAN AND MAINTAIN ALL.

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: WATER DAMAGED CEILING TILES THROUGHOUT THE HALLWAY TO THE ENTRANCE OF THE 1ST FLOOR WASHROOMS, THROUGHOUT BASEMENT STORAGE ROOMS AND HALLWAY. MUST REPLACE ALL. DAMAGED, PEELING WALL CAULKING AT THE KITCHEN EXPOSED HAND SINK. FOOD ENCRUSTED AND PEELING CAULKING AT THE SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND ONE COMPARTMENT PREP SINK IN THE DISH ROOM. BLACKENED AND MOLDY CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE ALL.

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: COOKS LINE ONE COMPARTMENT PREP SINK NOZZLE REPAIRED WITH ELECTRICAL TAPE. MUST REMOVE TAPE AND PROPERLY REPAIR.

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: MUST PROVIDE A METAL STEM THERMOMETER AND AN ACCURATE INTERNAL THERMOMETER INSIDE THE DINING ROOM "PEPSI" COOLER.

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: MUST PROVIDE A METAL STEM THERMOMETER AND AN ACCURATE INTERNAL THERMOMETER INSIDE THE DINING ROOM "PEPSI" COOLER.

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.