SULTAN'S MARKET

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS,(NO TIME AND TEMPERATURE LOGS PROVIDED FOR VERIFICATION )INTERNAL TEMPERATURES RANGING BETWEEN FROM 56.8'F-88.9F.COOKED SPINACH PIE 87.7F,MEAT PIE 85.6F,EGG AND CHEESE PIE 88.9F,SATE BREAD 85.9F . MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROXIMATELY 45 POUNDS.TOTAL DOLLAR VALUE $200 PER MANAGER DURING THIS INSPECTION. ADVISED MANAGER THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE 40F OR BELOW,ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE 140F OR ABOVE. CRITICAL CITATION ISSUED: 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: --OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING FALAFEL SANDWICHES,TOUCHING HATS AND DIRTY APRON AND CHANGING DIRTY GLOVES)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. MUST WASH HANDS FREQUENTLY AND AFTER EACH POSSIBLE SOURCE OF CROSS-CONTAMINATION. CRITICAL VIOLATION 7-38-010(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE ECO-LAB LOW TEMPERATURE DISHMACHINE IS IN USE DURING THHIS INSPECTION DISPENSING "0"PPM AT THIS TIME. TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 ATTENTION:A.LOPEZ FOR TAG REMOVAL.CRITICAL VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY THE DRY FOODS STORED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE/MAINTAIN ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK NEAR THE DISHMACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES, READING 47.2-85.9'F, COLD Food Items, Eggs 47.20 °F, SHRIMP 49.70 °F, Chicken 52.70 °F, SLICE TOMATOES, 48.50 °F, Hot temps, MEAT PIE WITH GROUND BEEF SHELF 83.00 °F, EGG AND CHEESE PIE 85.9'F, ALL PRODUCT DUMPED AND DENATURED, AT A COST OF ABOUT $150.00 AND 12 POUNDS, CRITICAL CITATION ISSUED: 7-38-005A

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEES NOT CHANGING GLOVES WHILE MULTI TASKING, COMING FROM OUTSIDE NOT WASHING HANDS, TOUCHING DOORS AND OTHER ITEMS, AND NOT CHANGING GLOVES OR WASHING HANDS AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED: 7-38-010 (A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESEAL RUSTY WIRE SHELVING IN REACH IN COOLERS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXTERIOR SURFACES OF ALL EQUIPMENT, BULK STORAGE CONTAINERS, DISH MACHINE, ETC.,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS NEEDS CLEANING

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN/REPAIR WALLS KITCHEN AREA BY FIRST FLOOR COOKING AREA

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR FIRST FLOOR SLOW DRAINING EXPOSED HAND SINK IN DISH AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTERED CONDITIONS FROM INSIDE ALL STORAGE CLOSETS, AND BETTER ORGANIZE BASEMENT STOCK STORAGE ROOM, MUST STORE STOCK 6 'F FROM WALL AND OFF FLOOR

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING,RINSING SOILED MULTI-USE UTENSILS,FOOD EQUIPMENTS IN THE 3 COMPARTMENT SINK FAILURE TO SANITIZE AS REQUIRED THEREFORE THE 3 COMPARTMENT SINK MUST BE SET-UP PROPERLY FOR EQUIPMENT,UTENSIL SANITATION.CRITICAL VIOLATION 7-38-030.

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.MUST REMOVE EVIDENCE OF RUST ON SHELVING INSIDE THE WALK-IN-COOLER.

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 BEHIND-UNDER-AROUND HEAVY EQUIPMENTS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING,REGROUT SECTIONS OF FLOOR TILES IN BASEMENT FOOD PREP AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOMS DOORS MUST BE SELF CLOSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OUTSIDE REAR MUST REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: violation still pending.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: violation still pending.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: violation still pending.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: violation still pending.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: violation still pending.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: violation still pending.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: violation still pending.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: violation still pending.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: violation still pending.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: violation still pending.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR FOOD- PREP COOLER KITCHEN WITH AN AIR TEMPERATURE OF 57.1F. UNIT IS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST MAINTAIN THE COOLER BELOW 40F.TAGGED HELD FOR INSPECTION MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX FOR TAG REMOVAL.. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING SAID FOODS INTERNAL TEMPERATURES RANGING FROM (55.7F-57.8F) JERUSALEM CUCUMBER/TAHINI SALAD AT,TABULI SALADS,BABA JANAG COOKED EGGPLANT . MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $200.00. CRITICAL VIOLATION 7-38-005A.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SURFACES OF ICE MACHINE.TAGGED HELD FOR INSPECTION, MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED,NOTIFY THE CDPH VIA FAX 312-746-4240 FOR TAG REMOVAL SERIOUS VIOLATION. 7-38-005 A.

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 containers.MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED.

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.REPLACE/REPAIR RUSTY SHELVINGS IN COOLERS USING A NON-TOXIC FINISH,REPAINT WOODEN DRY STORAGE SHELVINGS BEHIND FRONT KITCHEN AREAS.

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.DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENTS,DEEP FRYERS,SHELVINGS THROGHOUT,EXTERIOR OF DISHMACHINE,REMOVE MULTI-USE UTENSILS ABOVE 3 COMP SINK IN BASEMENT FOOD PREP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.DETAIL CLEAN FILTER OVER 3 COMP SINK TO REMOVE DUST ACCUMULATION,REPAIR WATER LEAKING AT PIPE AT OFFICE SPACE AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE CLUTTERED CONDITIONS FROM INSIDE THE CLOSET IN DISHROOM.

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.REGROUT SECTIONS OF KITCHEN AREAS.

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.33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN INSIDE WALL OF TRASH CONTAINER CASE IN N.E DINING. 08/25/2010 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS UNDER STAIRCASE IN BASEMENT WITH DEBRIS AND STANDING WATER.FLOOR DRAIN AT N.E DINING WITH DEBRIS NEEDS CLEANING. 11/25/2010 35 The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALL IN ELECTRICAL CLOSET AT DISH MACHINE AREA IN N.E DINING. 11/25/2010 36 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. REPAIR ELECTRICAL FIXTURES MISSING AT FRONT KITCHEN BY EXPOSE HAND SINK AND IN ELECTRICAL CLOSET. 11/25/2010 41 All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AT DISHMACHINE AREA IN N.E DINING. 10/25/2010 THE ABOVE SAID VIOLATIONS MUST BE CORRECTED BY 4/7/11.

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.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner,REGROUT SECTIONS OF KITCHEN AREAS.

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.FOUND WALLS WITH PEELING DEBRIS IN DRY STORAGE ROOMS LOCATED IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULBS OVER 3 COMP SINK AREA AT KITCHEN,LIGHT BULBS OVER BASEMENT DRY STORAGE AREAS NOT SHIELDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.FOUND VENTILATION COVERS OVER 3 COMP SINK ARE DUSTY AT KITCHEN,EXPOSED HANDSINK IN BASEMENT FOOD PREP IS SLOW DRAINING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.

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. INSTRUCTED TO CLEAN INSIDE WALL OF TRASH CONTAINER CASE IN N.E DINING.

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. INSTRUCTED TO CLEAN FLOORS UNDER STAIRCASE IN BASEMENT WITH DEBRIS AND STANDING WATER.FLOOR DRAIN AT N.E DINING WITH DEBRIS NEEDS 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. MUST SEAL OPENINGS ON WALL IN ELECTRICAL CLOSET AT DISH MACHINE AREA IN N.E DINING.

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. REPAIR ELECTRICAL FIXTURES MISSING AT FRONT KITCHEN BY EXPOSE HAND SINK AND IN ELECTRICAL CLOSET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AT DISHMACHINE AREA IN N.E DINING.

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.REMOVE CARDBOARD FROM FRONT SERVING LINE.

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.OBSERVED THE FOLLOWING NOT CLEANED AND SANITIZED CUTTING BOARDS CHICKEN MIXER.ALSO THE FOLLOWING NOT CLEAN EXTERIOR OF BULK CONTAINERS CLEAN CHAR GRILL, STOVE TOP HOT HOLDING EQUIPMENT.

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.CLEAN FLOOR BASEMENT, FRONT SERVING LINE ANS REAR DISH AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BASEMENT 3 COMPARTMENT SINK SPRAYER ONLY INSTRUCTED TO PROVIDE NOZZEL THAT REACH ALL 3 COMPARTMENTS. NEED DRAIN BOARD FRONT 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OUTSIDE MUCH CLUTTER REMOVE ITEMS NOT BEING USED, IE BOXES, PAPER ETC.