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Business Info

Restaurant: Khan Bbq Restaurant
Address: 2401-2405 W Devon Ave, Chicago, IL 60659
Type: Restaurant
Total inspections: 3
Last inspection: Sep 17, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

MUST PROVIDE PALLET OR SHELVINGS FOR ALL THE BOTTLED WATER AND CANNED SODA IN THE BASEMENT STORED ON THE FLOOR. ALL FOOD CONTAINERS WITH RAW MEAT AND COOKED FOOD INSIDE THE WALK IN COOLER MUST BE ELEVATED 6' OFF THE FLOOR.
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 THE PITCHERS ON 3 COMPT SINK. THEN RINSING ALL THE PITCHERS UNDER RUNNING WATER ,WITHOUT USING SANITIZER,AND PUTTING ALL THE PITCHERS RIGHT AWAY ON THE SLOTTED SHELVING TO AIR DRY. CITATION ISSUED CRITICAL.7-38-030. INSTRUCTED MANAGER AND THE EMPLOYEE HOW TO PROPERLY WASH,RINSE AND SANITIZE THE DISHES. AND PROVIDED HAND OUT ON PROPER WASHING, RINSING AND SANITIZING THE DISHES. INSTRUCTED MANAGER TO WASH AGAIN ALL THE PITCHERS AND SANITIZE ALL OF THEM.
7-38-030 HAND WASHING FACILITIES :WITH SOAP AND SANITARY HAND DRYER AND ACCESSIBLE TO ALL PREP AREA AND EMPLOYEES. FOUND NO PAPER TOWEL ON THE MENS EMPLOYEES WASHROOM, NO SOAP AND PAPER TOWEL ON THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA, NO SOAP IN THE DISHWASHING EXPOSED HAND SINK AND NO SOAP AND PAPER TOWEL IN THE IST FLOOR PREP AREA EXPOSED HAND SINK. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE PAPER TOWEL OR HAND DRYING DEVICE AND SOAP. CITATION ISSUED CRITICAL. 7-38-030. MANAGER ASKED HIS EMPLOYEE TO PROVIDE PAPER TOWEL AND SOAP ON ALL EXPOSED HAND SINK MENTIONED ABOVE.
All food not stored in the original container shall be stored in properly labeled containers. FOUND ALL FOODS STORED IN CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER ARE MISSING LABEL. INSTRUCTED MANAGER TO PROVIDE LABEL/NAME OF THE PRODUCT.
MUST RE CAULK AROUND THE EXPOSED HAND SINK, ONE COMPT SINK, AND 3 COMPT SINK IN THE DISHWASHING AREA. CAULKING WORN OUT WITH BLACK SLIMY MOLD SUBSTANCE. MUST REMOVE OR REPLACE EXTRA LARGE POTS AND PANS THAT DOES NOT FIT INSIDE THE 3 COMPT SINK TO SANITIZE. MUST REPLACE WITH SMALLER ONES OR INSTALL A BIGGER 3 COMPT SINK TO SUBMERGE THE DISHES,POTS AND PANS TO SANITIZE.
CEILING VENT COVER INSIDE THE EMPLOYEES LADIES WASHROOM AND THE 2 DOOR COOLER FAN GUARD IN THE PREP AREA WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. HOOD AND FILTER AND LIGHT SHIELD BY THE HOOD WITH MINIMAL DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING TILES IN THE GUTHER/SEWAGE ROOM, PRAYER ROOM AND APRONS ROOM IN THE BASEMENT. MUST REPLACE TILES. CRACKED CEILING ON THE DINING ROOM HALLWAY GOING TO THE WASHROOM. MUST REPAIR AND MAINTAIN.
MUST CLEAN AND ORGANIZE ALL THE CABINETS IN THE FRONT SERVING AREA.

REMOVE OR KEEP CLEAN UNUSED EQUIPMENTS AT STORAGE AREA, IN BASEMENT AREA.
EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA, INCLUDED CERTIFIED FOOD HANDLERS/ MANAGERS.
OBSERVE A PLASTIC GLASS TO BE USED TO PICK-UP ICE TO BE SERVED TO CUSTOMERS FROM INSIDE THE ICE BAG, INSTRUCTED TO PROVIDE AN ICE SCOOP TO MINIMIZE SOURCE OF CONTAMINATION.
NEED TO PROVIDE A SELF DRAIN CONTAINER TO STORE ICE THAT IS USED FOR HUMAN CONSUMPTION
REPAIR OR REPLACE SLOPPED FAUCET AT THE THREE COMPARTMENT SINKS IN DISH ROOM. PROVIDE UN THREAD FAUCET IN ALL SINKS.PROVIDE A BACK FLOW PREVENTION DEVICE OR UN THREAD FAUCET FOR THE MOP SINK IN BASEMENT AREA.
REPLACE IN POOR REPAIR AND EXTREMELY STAINED CUTTING BOARDS FROM PREP AREA.
REMOVE FOOD STAINS AT SOUTH WALL BEHIND THE PREP TABLE BY THE TWO DOOR REFRIGERATION.
FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CREAMY SPINACH STARTED INSIDE THE TWO DOOR REFRIGERATION AT TEMP OF 55.0F; COOKED WHITE RICE AT TEMP OF 47.8F STORED AT SAME UNIT. RAW CHICKEN STORED ON TOP ONE COMPARTMENT SINK IN DISH ROOM AT TEMP OF 49.6F TO 50F;COOKED CHICKEN AT TEMP OF 48.7F AND 49.6F; CHICK PEAS AT TEMP OF 46.7F TO 47.8F; COOKED POTATOES AT TEMP OF 46.8F AND COOKED CHICKEN MIXED WITH RICE AT TEMP OF 49.6F, PRODUCTS MENTIONED WERE STORED INSIDE THE WALK-IN COOLER. NO PROOF OF TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. MANAGER STATED THAT FOOD MENTIONED WAS COOKED YESTERDAY 9-9-12. BOTH COOLERS MAINTAIN PROPER TEMPERATURE 40 AND BELOW. FOOD DISCARDED AND DENATURED: POUNDS 85;VALUE 310. CRITICAL VIOLATION:7-38-005(A)
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-3-2012,REPORT 659854. #30-FOUND ALL FOODS STORED IN CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER ARE MISSING LABEL. INSTRUCTED MANAGER TO PROVIDE LABEL/NAME OF THE PRODUCT. #32-MUST RE CAULK AROUND THE EXPOSED HAND SINK, ONE COMPT(COMPARTMENT ) SINK, AND 3 COMPT SINK IN THE DISHWASHING AREA. CAULKING WORN OUT WITH BLACK SLIMY MOLD SUBSTANCE. MUST REMOVE OR REPLACE EXTRA LARGE POTS AND PANS THAT DOES NOT FIT INSIDE THE 3 COMPT(COMPARTMENT) SINK TO SANITIZE. MUST REPLACE WITH SMALLER ONES OR INSTALL A BIGGER 3 COMPT SINK TO SUBMERGE THE DISHES,POTS AND PANS TO SANITIZE. #35- HOOD AND FILTER AND LIGHT SHIELD BY THE HOOD WITH MINIMAL DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING TILES IN THE GUTTER/SEWAGE ROOM, PRAYER ROOM AND APRONS ROOM IN THE BASEMENT. MUST REPLACE TILES. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION:7-42-40
VIOLATION UPGRADED TO SERIOUS VIOLATION #29.
VIOLATION UP GRADE TO A SERIOUS VIOLATION#29
VIOLATION UPGRADED TO A SERIOUS VIOLATION #29
REMOVE CLEAN POT LIDS STORED AT LAST METAL SHELF, TOO CLOSE TO FLOORREMOVE LIDS OR THE LAST SHELF MUST BE RAISED 6' OFF THE FLOOR.
NEED TO CLEAN DUST BUILD-UP AND OTHER DEBRIS FROM INSIDE THE LIGHT SHIELD THROUGHOUT THE PREMISES.

VIOLATION WAS CORRECTED DURING INSPECTION ON 9-10-12, REPORT #1106321

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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