KHAN BBQ RESTAURANT Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: WE OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE LOW TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY) AND WITHOUT PROPER HAND WASHING HANDLED AND STORED CLEAN DISHES.ANOTHER EMPLOYEE WASHED HIS HANDS AT PREP SINK. MUST WASH HANDS ONLY AT HANDWASHING SINK.MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE PRIORITY FOUNDATION VIOLATION :7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER PROVIDED AT HANDWASHING SINK AT DISH ROOM. MUST PROVIDE HOT WATER AT SAID SINK,WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND 10 PLATES OF COOKED RICE STORED INSIDE THE TWO DOOR COOLER AT TEMP OF 89F. NO TIME AND TEMPERATURE LOG PROVIDED.TWO OTHER PLATES WITH COOKED RICE STORED ON PREP TABLE BY THE STOVE A TEMP OF 96F.FOOD DISCARDED AND DENATURED. PRIORITY VIOLATION:7-38-005,CONSOLITED WITH BELOW VIOLATION

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED TCS COOKED FOOD AT IMPROPER TEMPERATURE: VARIOUS KIND OF COOKED VEGGIES: CHICK PEAS,BEANS, GREENS AND MEAT. TEMPERATURE FROM 44.5F TO 48.7F. MENTIONED FOOD WERE STORED INSIDE DIFFERENT COOLER UNITS. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED BY EMPLOYEES.POUND 200.VALUE 2.000. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: WE OBSERVED PREPARED AND COOKED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED MEAT AND VEGGIE,ETC) . FOOD DISCARDED. PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND TWO DOOR REACH-IN COOLER IN REAR PREP AREA AT AIR TEMP OF 48.9F TO 51F.TCS COOKED FOOD WERE STORED INSIDE UNIT:RICE,VEGGIE,MEATS ETC. COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT HELD FOR INSPECTION" DO NOT USE" REPAIR ISSUE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOOD MUST BE LABELED WITH A COMMON NAME: SUGAR,FLOUR ETC.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR FOR SEATING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR FOR SEATING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.