SULTAN'S MARKET Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE ON DISPLAY COLD HOLDING UNIT.OBSERVED COOKED EGGS AT 48.9F, FETTA CHEESE AT 49.2F. MOZZARELLA CHEESE 50.1 ALSO OBSERVED KEFTA AT 119.1F ON FRONT HOT HOLDING UNIT. OBSERVED FOOD ITEMS STORED AT ROOM TEMPERATURE ON EAST SIDE FOOD PREP AREA ON BASEMENT SQUID AT 59.7F, ZUCCHINI 89.4F, COOKED GREEN BEANS 90.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEMS 32.69LBS OF PRODUCT WORTH $114.16. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED APPROXIMATELY 35 LIVE FRUIT FLIES ON EQUIPMENT WALL PIPES AND CEILING ON BASEMENT EAST AND WEST FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZED AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE FLYING INSECT PROBLEM. OBSERVED 1ST FLOOR REAR EXIT DOOR NOT RODENT PROOF DOOR HAS APPROXIMATELY ONE INCH OPENING ON BOTTOM DOOR, MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASHING FACILITIES NOT MAINTAINED. OBSERVED 3-COMPARTMENT SINK LOCATED ON THE EAST SIDE OF BASEMENT FOOD PREP AREA NOT MAINTAINED AT THIS TIME OF INSPECTION WHILE RUNNING AND DRAINING WATER IN THE LEFT SIDE OF 3-COMPARTMENT SINK, CLEAR WATER COMING UP FROM MIDDLE COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE WASTE WATER DISPOSAL AND FOUL ODOR. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABELED. 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: OBSERVED RUSTY FOOD STORAGE SHELVING ON BASEMENT FOOD PREP AREAS. MUST REPAINT 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREAS 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. MUST REGROUT FLOOR ON EAST AND WEST SIDE FOOD PREP AREAS AND BASEMENT.

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: OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENT INSIDE CUSTOMERZS WASHROOMS. MUST 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: OBSERVED DIRT AND DEBRIS ON CEILING LIGHT SHIELS COVERS ON BASEMENT. MUST CLEAN AND 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: OBSERVED DIRT AND DEBRIS ON CEILING LIGHT SHIELS COVERS ON BASEMENT. MUST CLEAN AND 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.