ORANGE GARDEN RESTAURANT LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO ADEQUATE HANDWASHING SINK CONVENIENT AND ACCESSIBLE TO DISHWASHER AT DISH MACHINE. MUST INSTALL HANDWASHING SINK CONVENIENT AND ACCESSIBLE FOR DISHWASHER AT DISH MAHCINE TO WASH HANDS. OBSERVED FRONT SMOOTHIE AREA NEAR ICE MACHINE WITH NO HAND WASHING SINK. MUST INSTALL HANDWASHING SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED 20LBS OF COOKED EGGROLLS VALUED AT $60 IN WALK IN COOLER IN BASEMENT AT IMPROPER TEMPERATURES OF 50.2F. ALL EGGROLLS WERE VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER IN BASEMENT CONTAINING TCS FOODS AT 50.0F. COOLER WAS REPAIRED DURING INSPECTION AND WAS MAINTAINING 41F. PRIORITY VIOLATION 7-38-005

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED IMPROPER STORAGE OF PLASTIC TO GO UTENSILS. INVERT PLASTIC UTENSILS WITH HANDLES FACING OUT TO PREVENT HAND CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW WOOD THROUGHOUT FACILITY. ALL RAW WOOD MUST BE PAINTED OR SEALED SO THAT IT IS NONABSORBANT SMOOTH AND EASILY CLEANABLE. OBSERVED RAW WOOD BOARD IN MENS ROOM, UNDER AND AROUND DISH MACHINE, IN COOKING AND PREPPING AREA.

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: OBSERVED RAW WOOD THROUGHOUT FACILITY. ALL RAW WOOD MUST BE PAINTED OR SEALED SO THAT IT IS NONABSORBANT SMOOTH AND EASILY CLEANABLE. OBSERVED RAW WOOD BOARD IN MENS ROOM, UNDER AND AROUND DISH MACHINE, IN COOKING AND PREPPING AREA.

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.