KHAN BBQ RESTAURANT

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. GREASE ALONG THE RIM OF THE CONTAINER AND THE LID WITH DRIED AND FRESH GREASE. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT 388501 DATED 08/11/10. #32- FOOD CONTACT SURFACES OF COOLER SHELVING THAT HAD RUST PEELING PAINT SHALL BE REPAIR/REPLACED.#33- FOOD CONTACT SURFACES OF COOKING EQUIPMENT,COOLER SHELVING,STORAGE SHELVING, NEED DETAILED CLEANING.#38-EXHAUST CANOPY HAD EXCESS GREASE BUILD UP,NEEDS DETAILED CLEANING,EXHAUST VENTS(VENTILATION IN KITCHEN AREA,COOLERS AND BATHROOMS NOT CLEAN,NEED DETAILED CLEANING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled container. MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER, PREP COOLER AND WALK IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING WORN OUT AROUND THE SPLASH GUARD OF THE 3 COMPT SINK, AND THE EXPOSED HAND SINK IN THE FRONT AREA. MUST RE CAULK AND MAINTAIN. REMOVE THE DIRT AND RUST FROM THE GREASE TRAP BOX UNDER THE 3 COMPT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN IN DETAIL ALL THE PAPER TOWEL HOLDER AND MAINTAINED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN IN DETAIL THE WALLS BEHIND THE COOKING EQUIPMENT(GRILL, STOVE)IN THE FRONT COOKING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED CEILING LIGHT SHIELD IN THE REAR COOKING AREA. MUST REPLACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of cooler shelving that had rust,peeling paint shall be repair/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.non food contact surfaces of cooking equipment, cooler shelving, storage shelving need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving need detailed cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged ceiling tiles in prep areas shall be replaced, walls in rear kitchen prep area need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas, storage areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust canopy had excess grease build up needs detailed cleaning, exhaust vents(ventilation in kitchen areas,coolers, and bathrooms not clean need detailed cleaning.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER 1/4" GAPS UNDER TWO DOORS, ONE ON CORNER OF DEVON AND WESTERN AND ONE ON DEVON. ALSO NOTE 2 LIVE COCKROACHES. INSTRUCTED MANAGER TO CONTACT PERST CONTROL COMPANY AND SEAL BOTH DOORS. SERIOUS VIOLATION 7-38-020 CITATION # 58225

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE COVER FOR CONTAINERS TRHOUGHOUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR BUBBLING/PEELING WALL LEFT OF HANDSINK IN BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. STRONG SEWER ODOR IN BASEMENT NEAR HANDSINK. MUST MAINTAIN DRAIN.