ORANGE GARDEN RESTAURANT LLC Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE)NOT PROCTED FROM CONTAMINATION. NOTED GREYISH AND BROWNISH SLIMMY SUBSTANCE ON THE INNER LINNING OF ICE MACINE DRIPPING ONTO THE ICE. MUST REMOVE ICE CLEAN AND SANITIZE ICE MACHINE. SERIOUS CITATION ISSUED 7-38-005(A) ICE MACHINE WAS CLEAN AND SANITIZE DURING INSPECTION.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 10/16/12, INSPECTION REPORT# 1198492 NOT CORRECTED.(32) RUSTY SHELVING AT REAR EXIT DOOR USED FOR RICE AND CLEAN DISH/PAN STORAGE. MUST CLEAN ALL, REMOVED RUST AND MAINTAIN. (33) INTERIOR AND EXTERIOR OF TALL REACH-IN COOLER DIRTY WITH FOOD DEBRIS AND ENCRUSTED FOOD IN DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.(34) FLOOR UNDER WOK LINE WITH EXCESSIVE GREASE. MUST REMOVED AND MAINTAIN CLEAN. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN FANS INSIDE COOLERS WITH EXCESSIVE DUST AND DIRT BUILD-UP. MUST CLEAN AND MAINTAIN. EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT WITH GREASE BUID-UP AND FOOD DEBRIS.MUST CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CELING LEAKING ABOVE SHELVING REAR KITCHEN AREA. MUST REPAIR AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AT TALL REACH-IN COOLER IN PREP AREA.MUST PROVIDE. DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AT TALL REACH-IN COOLER IN PREP AREA.MUST PROVIDE. DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.

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.