ORANGE GARDEN RESTAURANT LLC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE DISH WASHING AREA FOR STAFF TO WASH HANDS BETWEEN HANDLING THE CLEAN AND DIRTY DISHES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: TOP PORTION OF THE INTERIOR ICE MACHINE NEEDS CLEANING. MUST CLEAN AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 60 LBS COOKED EGG ROLLS IN THE BASEMENT WALK-IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 48.2F TO 50.7F. REVIEWED ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. ALL DISCARDED. AN ESTIMATED $600.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED VARIOUS PREPARED TCS, READY TO EAT FOODS THROUGHOUT COOLERS WITHOUT PROPER DATE LABELING WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. SUCH AS COOKED CHICKEN WITH NO LABELS, COOKED EGG ROLLS WITH A PREPARATION DATE ONLY. REVIEWED ALL TCS, PREPARED READY TO EAT FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE BASEMENT WALK-IN COOLER WITH AN INADEQUATE AMBIENT TEMPERATURE OF 50.2F WITH FOOD SUCH AS EGG ROLLS INSIDE AT 50.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE PROPERLY LABELED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.----BROKEN/CRACKED PLASTIC LID ON THE BULK STARCH CONTAINER. MUST REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR/PADDING FOR METAL PREP TABLE AT THE RICE HOT HOLDING STATION. MUST BE SMOOTH CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CLOTH TOWELS, PAPER OR TIN FOIL AS LINER FOR SHELVING THROUGHOUT THE PREMISES. RAW WOODEN SHELVING AT THE DISH MACHINE AREA. MUST PAINT SEAL. SHELVING SURFACES MUST BE SMOOTH AND CLEANABLE.

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: BULK STARCH CONTAINER FOUND DIRTY. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WATER DAMAGED CEILING TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE. BLACKENED MOLDY METAL WALL AT THE DISH MACHINE. MUST CLEAN AND MAINTAIN. UNEVEN RAW BRICK WALLS THROUGHOUT THE BASEMENT NEXT TO THE BOX FREEZERS AND DRY FOOD STORAGE AREAS MUST BE COVERED/SEALED TO BE SMOOTH AND CLEANABLE.MUST NOT USE CARD BOARD AS MATTING FOR FLOORS THROUGHOUT. FLOOR MATTING MUST BE WASHABLE.

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: WATER DAMAGED CEILING TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE. BLACKENED MOLDY METAL WALL AT THE DISH MACHINE. MUST CLEAN AND MAINTAIN. UNEVEN RAW BRICK WALLS THROUGHOUT THE BASEMENT NEXT TO THE BOX FREEZERS AND DRY FOOD STORAGE AREAS MUST BE COVERED/SEALED TO BE SMOOTH AND CLEANABLE.MUST NOT USE CARD BOARD AS MATTING FOR FLOORS THROUGHOUT. FLOOR MATTING MUST BE WASHABLE.

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.