ASIAN GARDEN Passes Health Inspection - Chicago Restaurant

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVE A KNIFE IMPROPERLY STORED BETWEEN PREP TABLES ON THE COOKS LINE. MUST STORE IN A PROPER KNIFE HOLDER OR ON A CLEAN SURFACE.----NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 73.6F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED EXCESSIVE GREASE AND FOOD DEBRIS ON EXTERIOR AND INTERIOR OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.----NOTED PEELING PLASTIC ON METAL EQUIPMENT AND SHELVING MUST BE REMOVED.-----MUST NOT USE PLASTIC WRAP AS GUARD FOR COMPUTER EQUIPMENT ON STORAGE SHELVING ABOVE PREP SURFACES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED EXCESSIVE GREASE AND FOOD DEBRIS ON THE FLOOR UNDER THE WOK LINE AND DEEP FRYER. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED EXCESSIVE GREASE AND FOOD DEBRIS ON THE FLOOR UNDER THE WOK LINE AND DEEP FRYER. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.