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Business Info

Restaurant: Sultan's Market
Address: 2057 W North Ave, Chicago, IL 60647
Type: Restaurant
Total inspections: 11
Last inspection: Nov 7, 2012

Score
(the higher the better)
50

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Violation descriptions and 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.
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.
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.
BASEMENT 3 COMPARTMENT SINK SPRAYER ONLY INSTRUCTED TO PROVIDE NOZZEL THAT REACH ALL 3 COMPARTMENTS. NEED DRAIN BOARD FRONT 3 COMPARTMENT SINK.
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.

VIOLATION CORRECTED CARDBOARD REMOVED FROM FRONT SERVING LINE AT THIS TIME.
VIOLATION CORRECTED THE FOLLOWING CLEANED AND SANITIZED AT THIS TIME CUTTING BOARDS, CHICKEN MIXER AND THE FOLLOWING CLEAN AT THIS TIME BULT CONTAINERS CHAR GRILL, STOVE AND HOT HOLDING EQUIPMENT.
VIOLATION CORRECTED FLOOR CLEAN IN BASEMENT AND FRONT SREVING LINE AT THIS TIME.
VIOLATION CORRECTED NOZZLE PROVIDED TO SPRAYER AND DRAIN SHELF ADDED ABOVE SINK AT THIS TIME.
VIOLATION CORRECTED OUTSIDE CLUTTER REMOVED AT THIS TIME.

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.
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.
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.
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.
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.

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.
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.
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.
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.
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.
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.

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.ABATED.
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.
The walls and ceilings shall be in good repair and easily cleaned.ABATED.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.ABATED.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.ABATED.
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.ABATED.

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.
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.
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.
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.
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.
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.
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.
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.

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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.
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.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOMS DOORS MUST BE SELF CLOSING.
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.
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.

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
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)
MUST CLEAN EXTERIOR SURFACES OF ALL EQUIPMENT, BULK STORAGE CONTAINERS, DISH MACHINE, ETC.,
FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS NEEDS CLEANING
MUST RESEAL RUSTY WIRE SHELVING IN REACH IN COOLERS
MUST CLEAN/REPAIR WALLS KITCHEN AREA BY FIRST FLOOR COOKING AREA
MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
MUST REPAIR FIRST FLOOR SLOW DRAINING EXPOSED HAND SINK IN DISH AREA
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

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Takes reservations:

Yes No

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

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