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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found potentially hazardous foods at improper temperature fresh falafel on a container on top of the empty box beside the deep fryer at 48.9F. Baba ganush at 51.5F, Mixed cucumber salad with yogurt at 48.8F on cold holding unit. Instructed manager that all cold foods must maintain a temperature of 40.0F or lower during display, and storage inside the cold holding unit. Citation issued critical 7-38-005(a)Cold holding unit temperature at 41.0F Manager discarded the said products worth $95.44 and 16 lbs total.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS WITH FLOUR,SUGAR, BEANS, MUST BE LABELED. ALSO ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE REACH IN COOLER MUST BE LABELED AND DATED. ALL PASTRIES PACKAGED ON SITE FOR SALE MUST BE LABELED WITH COMPANY'S NAME.ADDRESS, ZIP CODE, NAME OF THE PRODUCT, INGREDIENTS, WT NET AND ANY ADDITIVE INGREDIENTS AND ALLERGEN.

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.

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.