LEE'S GARDEN CHINESE FOOD Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED AN INACCESSIBLE HANDWASHING SINK AT THE REAR FOOD PREP/DISHWASHING AREA. THERE WERE PLASTIC BAGS AND BOTTLES OF HANDWASHING SOAP INSIDE THE BASIN OF THE MENTIONED SINK. INSTRUCTED TO KEEP ALL HANDWASHING SINKS CLEAR, SO THAT THEY ARE EASILY ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. EMPLOYEE REMOVED ALL ITEMS FROM THE HANDWASHING SINK. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION FOR HANDWASHING SINK IN REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. EMPLOYEE PROVIDED PAPER TOWEL AT MENTIONED HANDWASHING SINK AT THIS TIME. PRIORITY FOUNDATION 7-38-030(C), CONSOLIDATED WITH ABOVE CITATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS IN THE FRONT AND REAR PREP AREAS MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE THREE DOOR PREP COOLER CLOSEST TO THE HOT HOLDING EQUIPMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED THE DRY INGREDIENT CONTAINERS ON THE PREP TABLE ACROSS THE STOVE WITH NO LABEL. INSTRUCTED TO LABEL WITH COMMON FOOD NAME AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FLOUR AND FOOD DEBRIS ON THE SHELVES UNDER THE FOOD PREP TABLES IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SHELVES.

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: OBSERVED FLOUR AND FOOD DEBRIS ON THE SHELVES UNDER THE FOOD PREP TABLES IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SHELVES.

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.