ORANGE GARDEN RESTAURANT LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CERTIFIED FOOD MANAGER CERTIFICATE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED AND WITH AN ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED 1-3 FOOD HANDLERS EATING IN THE FOOD PREP AREA BY THE FOOD COOK LINE. INSTRUCTED MANAGERS THEY MUST PROVIDE A DESIGNATED SPACE FOR THEIR EMPLOYEES TO EAT.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK AT THE DISHWASHING AND THE SMOOTHIE AREA MISSING THE REQUIRED HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE FACILITY USING IMPROPER COOLING METHODS FOR COOLING TCS FOODS (CHICKEN). THERE WAS COOKED CHICKEN COOLING AT ROOM TEMPERATURE IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO USE PROPER COOLING METHODS.

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: OBSERVED THREE DRY FOOD SPICE CONTAINERS NOT LABELED ON THE COOKING LINE. INSTRUCTED TO LABEL ANY FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGING WITH THEIR COMMON NAME AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE HANDWASHING SINK AT THE DISHWASHING AREA INSTALLED NEAR THE DRAIN BOARD OF THE THREE-COMPARTMENT SINK WITHOUT A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT THE SAID HANDWASHING SINK AND MAINTAIN IT.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KITCHEN UTENSILS NOT PROPERLY STORED. A CUTTING BOARD IS STORED STANDING UP ON THE FLOOR, A KNIFE IS STORED UNDER THE SERVING PLATES ON THE COOKING LINE, AND THE SERVING PLATES ARE NOT INVERTED. INSTRUCTED PROPERLY TO STORE AND INVERT ALL SAID ITEMS AND MAINTAIN THEM.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING UNITS IN THE FOOD PREP AREA WITH SEVERE GREASED BUILD-UP UNDER THE VENTILATION HOOD AND THROUGHOUT THE FOOD PREP AREA WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID SHELVING UNITS.

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: OBSERVED THE FLOORS UNDER THE VENTILATION HOOD WITH SEVERE GREASE BUILD-UP ON. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOOR.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD WITH GREASE DROPLETS AND DUST ON THE UNIT ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD WITH GREASE DROPLETS AND DUST ON THE UNIT ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.