SULTAN'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HAND SOAP AND NO PAPER TOWEL ON THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA. AND NO SOAP INSIDE THE EMPLOYEES WASHROOM IN THE BASEMENT. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE PAPER TOWEL AND SOAP ALL THE TIMES. MANAGER PROVIDED THE PAPER TOWEL AND SOAP DURING INSPECTION. CITATION ISSUED CRITICAL 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND CITY OF CHICAGO CERTIFICATE (COPY ONLY)POSTED ON SITE BUT IS NOT THE THE ORIGINAL CERTIFICATE. INSTRUCTED MANAGER THAT THE ORIGINAL CERTIFICATE MUST BE THE ONE POSTED,NOT THE COPY. MANAGER WENT HOME TO PICK UP HIS ORIGINAL CERTIFICATE AND HE POST IT ON SITE DURING INSPECTION. CITATION ISSUED SERIOUS 7-38-012.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK IN THE IST FLOOR AND BASEMENT DISH WASHING AREA AND MAINTAIN. MUST DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED.

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: MUST CLEAN AND ORGANIZE THE BOTTOM SHELVE OF THE PREP TABLE IN THE IST FLOOR AND BASEMENT PREP AREA 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND ORGANIZE THE BOTTOM SHELVE OF THE PREP TABLE IN THE IST FLOOR AND BASEMENT PREP AREA 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.