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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS ON A PAN SITTING ON SHELF ABOVE STEAM TABLE 4LBS.- MEAT PIES 99.4F,110.5F,110.8F,5LBS.-SPINACH PIE 69.7F,80.6F,88.1F,96.7F,3LBS.-EGG PIE 94.5F,94.8F,100.0,3.5LBS.-BABA GHOUNASH 48.1F,50.6F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE. APPX.15.5 LBS.$120. (CRITICAL 7-38-005A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER 1ST FL. PREP AREA,WORN SHELVING UNIT ABOVE STEAM TABLE.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER,PREP TABLE IN BASEMENT.MUST DEFROST CHEST FREEZER.

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 DUST FROM SHELVING UNITS IN FRONT OF STEAM TABLE,UNDER CASH REGISTER.MUST CLEAN GREASE AND FOOD DEBRI FROM WHEEL BASES OF FRYER,WALK IN COOLER SHELVING UNITS.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR IN 1ST FL. PREP AREA .MUST REPAIR OR REPLACE BROKEN FLOOR TILES UNDER COOKING EQUIPMENT ,IN PAPER STORAGE AREA IN BASEMENT AND ON STAIRCASE LEADING TO BASEMENT.MUST GROUT FLOOR IN WALK WAY LEADING TO DISH WASHING AREA ON 1ST FL.

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: MUST SEAL HOLES IN WALLS IN BASEMENT PAPER STORAGE AREA,WALL IN 1ST FL. TOILETROOM.MUST REPAIR OR REPLACE LOOSE WALL BASE BEHIND JUICE COOLER ON SALES FLOOR.

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: MUST REPLACE MISSING VENTILATION COVER IN 1ST FL. TOILETROOM .MUST PROVIDE SINK STOPPER FOR 1ST FL. 3- COMP SINK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPLACE MISSING VENTILATION COVER IN 1ST FL. TOILETROOM .MUST PROVIDE SINK STOPPER FOR 1ST FL. 3- COMP SINK.

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.