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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COLD HOLDING EQUIPMENT TO BE IMPROPER:- MUSTARD CHICKEN 71.2F, STUFFED GRAPE LEAVES 53F, QUINOA SALAD 44.8F,STUFFED EGG PLANT 45.7F,TABULI 48.2F, BABA GANUJ 46.7. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NOTED 3 COMPARTMENT SINK AT THE BASEMENT BAKERY PREP AREA IN POOR REPAIRS.NOTED WATER BACKING UP WITH DIRT, GREASE AND FOOD PARTICLES INTO ONE COMPARTMENT WHEN RELEASED FROM THE MIDDLE COMPARTMENT. MANAGER IMMEDIATELY CALLED FOR REPAIRS. SERIOUS VIOLATION #7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOT DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARD AT THE BASEMENT PREP AREA. INSTRUCTED TO DETAIL CLEAN 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: NOTED WATER STAINS ON WALL AT THE BAKER PREP AREA, BATHROOM CEILING IN POOR REPAIRS WITH AND CEILING AT THE HALL WAS BETWEEN WALK IN COOLER AND DRY STORAGE AREA. INSTRUCTED TO REPAIR 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 WATER STAINS ON WALL AT THE BAKER PREP AREA, BATHROOM CEILING IN POOR REPAIRS WITH AND CEILING AT THE HALL WAS BETWEEN WALK IN COOLER AND DRY STORAGE AREA. INSTRUCTED TO REPAIR 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.