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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 48.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AT THE BASEMENT PREP AREA AND INSIDE THE PREP LINE COOLER ON THE FIRST FLOOR:-HUMUS 49.9F, EGG PLANT 43.9F, JERUSALEM SALAD 49.5F, CUCUMBER MIXED WITH TOMATOES ETC 46.3F, SPINACH PIE 94.3F, BEEF PIE 980.4F, CHEESE AND EGG PIE 82.1F, FALAFEL 116.2F, TOMATOES 44.7F, JERUSALEM SALAD 45F, EGGS 46.1F, CHICKEN 44.9. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 210 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: NOTED WASTE WATER BACKING UP FROM THE FLOOR DRAINS BY THE 3 COMPARTMENT SINK AND MAIN FLOOR PREP AREA WHEN WATER IS OPENED FROM THE 3 COMPARTMENT SINK. INSTRUCTED NOT TO USE THE 3 COMPARTMENT SINK UNTIL REPAIRED.MUST USE THE DISH WASHER AND OTHER 3 COMPARTMENT SINKS AVAILABLE UNTIL SINK IS FIXED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, KABOB, RICE, SOUPS ETC) INSTRUCTED TO ALWAYS HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS STORED INSIDE GROCERY BAGS INSIDE 2 DOOR FREEZER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO STORE FOOD ITEMS INSIDE AN APPROVED FOOD GRADE CONTAINERS AND BAGS.

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: NOTED RUSTY SHELVES AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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: INSTRUCTED TO CLEAN BOTTOM SHELVE OF 2 DOOR FREEZER AT THE BASEMENT FOOD PREP AREA....NOTED KNIVES STORED BETWEEN PREP TABLES. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK WHEN NOT IN USE.

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: NOTED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREA ESPECIALLY BY THE WALK IN COOLER. ALSO NOTED WET FLOORS THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT WITH WASTE WATER AND WATER ZIPPING FROM THE WALLS AT THE BASEMENT FOOD PREP AREA.MUST ALSO CLEAN FLOORS UNDERNEATH SHELVING AT THE BASEMENT DRY STORAGE AREA.

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: NOTED FOOD SPILLS ON CEILING AT THE BASEMENT FOOD PREP AREA. INSTRUCTED 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED FOOD SPILLS ON CEILING AT THE BASEMENT FOOD PREP AREA. INSTRUCTED 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.