ORANGE GARDEN RESTAURANT LLC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FRESH EGGS STORED ON SHELF NEXT TO REAR DOOR IN PREP AREA. AT TEMP OF 61.7F, 60.9F AND 60.4F.RAW SHRIMPS AT TEMP OF 52F TO 54F,COOKED DICED PORK AT TEMP OF 46.7F TO 48.9F,DUMPLING FILLED WITH MEAT AT TEMP OF 56.6F.FOOD WAS STORED IN WALK-IN COOLER.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED. POUNDS 15, VALUE 150,CRITICAL VIOLATION:7-38-005(A) HOOOO59672-13

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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 AND RINSING CUTTING BOARD AND KNIFE AT 3 COMPARTMENT SINK WITHOUT USING SANITIZING SOLUTION.CUTTING BOARD AND KNIFE WAS USED TO DICE AND SLICE RAW CHICKEN.INFORMATION GIVEN HOW TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE 100 PPM).CRITICAL VIOLATION:7-38-030 HOOOO59672-13

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MICE DROPPINGS SCATTERED THROUGHOUT THE KITCHEN AND STORAGE AREAS(DROPPINGS ON SHELFS,UNDER SHELFS,ALONG WALLS,UNDER DISH MACHINE,AND STAIRCASE)ABOUT 80 OR MORE DROPPINGS.OBSERVED A LIVE ROACH NEXT TO COOKING EQUIPMENT, IN KITCHEN.HOLES BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE WITH MICE DROPPING IN IT,ALSO UNDER THE WOK UNITS. FRONT DOOR NOT RODENT ,GAPS BETWEEN DOORS,AND BOTTOM DOOR OF THE DOORS(A HALF INCH AND A QUARTER OF INCH OF GAP).MANAGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREA,CONTACT A PEST CONTROL, AND SEAL ALL OPENINGS.SERIOUS VIOLATION:7-38-020 HOOO59673-14

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL CARDBOARDS THROUGHOUT THE PREMISES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, BUILD UP OF FOOD DEBRIS AND GREASE

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, BUILD UP OF FOOD DEBRIS AND GREASE

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.