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:3 LAYERS OF FRESH EGGS(30 EACH ON EACH LAYER) AT TEMPERATURE OF 56F TO 57.7F; COOKED CHICKEN AT TEMP OF 107F, STORED NEXT TO WOK;COOKED NOODLE AT TEMP OF 57.9F, STORED ON TOP SHELF ABOVE THREE COMPARTMENT SINK;SMALL SHRIMPS USED FOR FRIED RICE AT TEMPERATURE OF 53F TO 54.5F,STORED IN REACH IN COOLER.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED, POUNDS 40,VALUE 53.20 .CRITICAL VIOLATION:7-38-005(A) HOOOO58980-14

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WEARING FOOD GLOVES, DISCARDING FOOD WITH ONE HANDS AND WITH THE OTHER HAND PRESSED DOWN GARBAGE IN GARBAGE CONTAINER,WITHOUT REMOVING GLOVES AND WASHING HANDS, OPENED THE REACH IN COOLER AND HANDLED FOOD, TO COOK. HAND WASHING PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO58980-14

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

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 MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREP AREA,UNDER AND TOP OF SHELF, AROUND RICE CONTAINERS,UNDER THE DISH MACHINE,INSIDE OF DEEP FRYER BOTTOM PART ,OBSERVED DROPPING ON TOP THE GREASE ,ALSO UNDER THE PREP TABLES.(ABOUT 50 MICE DROPPINGS OR MORE).NEED TO SEAL TWO HOLES IN PREP AREA,CORNER (SOUTH WEST)BEHIND REACH IN COOLER,AND UNDER THE WOKS(NORTH WALL).INSTRUCTED TO REMOVE ALL MICE DROPPINGS, AND SANITIZE AREA.NEED TO ADD THRESHOLD TO REAR DOOR,WHICH HAS A 1/4" OF GAP ON BOTTOM OF THE DOOR.SERIOUS VIOLATION:7-38-020 HOOOO58981

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.CHEST FREEZER DOOR INTERIOR LINER IS NOT PRPOPERLY SEALED, INSTRUCTED TO FIX IT.NEED TO REPLACE BROKEN AND RUSTY SHELF NEXT TO PREP TABLE , AND NEXT TO RICE COOKER

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 food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF DEEP FRYER(GREASE BUILD UP).

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 food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF DEEP FRYER(GREASE BUILD UP).

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.