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Sultan's Market

April 9, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings3

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: --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).
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY THE DRY FOODS STORED.
code 30
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE/MAINTAIN ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREAS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK NEAR THE DISHMACHINE.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 7, 2012: 4 findings appeared for the first time. 4 findings recurred. 5 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.