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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT THE FRONT HOT HOLDING UNIT SALAD BAR. OBSERVED LAMB AT 101.1F, CHICKEN AT 103.8F, WHITE RICE 106.2F, CURRY RICE 104.2, RICE WITH LENTILS 108.1, VEGETABLE SOUP AT 100.1F. MANAGEMENT IMMEDIATELY AND VOLUNTARY DISCARDED AND DENATURATE ALL FOOD ITEMS 25 LBS OF FOOD WORTH $180. INSTRUCTED TO MAINTAIN HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE AND ALL COLD POTENTIALY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED BULK FOOD STORAGE CONTAINERS UNLABELED IN 1ST FLOOR FRONT PREP AREA AND BAKERY FOOD PREP AREA IN BASEMENT. MUST LABEL AND 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND SMALL LEAKS AT THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK FAUCET. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLE AND 3-COMPARTMENT SINK AT FRONT PREP AREA IN THE FIRST FLOOR. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLE AND 3-COMPARTMENT SINK AT FRONT PREP AREA IN THE FIRST FLOOR. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.