SULTAN'S MARKET Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND EXPOSED WASTE WATER PIPES IN THE BASEMENT PREP AREA ABOVE THE OVEN AND ALONG THE WALL NEXT TO A PREP TABLE THAT HAD YOGURT ON IT. INSTRUCTED FACILITY TO ENCLOSE OR SHIELD PIPES TO HELP PREVENT POSSIBLE CONTAMINATION AND TO MAINTAIN. SERIOUS CITATION ISSUED 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND COOKIES WRAPPED FOR CUSTOMER GRAB AND GO WITHOUT LABELS. INSTRUCTED FACILITY TO LABEL ANY PREPACKED TO GO ITEMS WITH FACILITY NAME, ADDRESS, MAJOR INGREDIENTS AND ALLERGENS, AND A DATE AND TO MAINTAIN.

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: FOUND FOOD ITEMS STORED IN PLASTIC SHOPPING BAGS. INSTRUCTED FACILITY TO USE FOOD GRADE ITEMS ONLY AND TO MAINTAIN.

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: FOUND DIRT BUILDUP ON INTERIOR PORTION OF 2 DOOR BASEMENT FREEZER. INSTRUCTED FACILITY TO CLEAN, SANITIZE, 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND GREASE BUILDUP ON EXHAUST FILTERS ABOVE FIRST FLOOR COOKING LINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. FOUND DUST BUILDUP ON VENT COVER ABOVE THE 3 COMPARTMENT SINK IN THE FIRST FLOOR PREP AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND THE LIGHTS ABOVE THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK MISSING END CAPS. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND THE LIGHTS ABOVE THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK MISSING END CAPS. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN.

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.