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

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 09/08/17 REPORT# 2081817 (24)DISH WASHING FACILITIES NOT MAINTAINED. STILL 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.CRITICAL VIOLATION 7-42-090. PLUMBER ON SITE 3-COMPARTMENT SINK HAS BEEN REPAIRED DURING INSPECTION.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: SEE VIOLATION #14

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 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.

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.