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

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

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN STORED ON COUNTER IN KITCHEN PREP AREA AT 87.7F WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. MANAGER STATED ITEMS WERE COOKED THIS MORNING. INSTRUCTED MANAGER TO HOT HOLD TCS FOOD ITEMS AT OR ABOVE 135F AT ALL TIMES, OR RAPIDLY COOL WITHIN APPROPRIATE TIME CONSTRAINTS AND COLD HOLD BELOW 41F. MANAGER VOLUNTARILY DISCARDED AND DENATURED 20LBS WITH A VALUE OF $200 TO DUMPSTER AT TIME OF INSPECTION. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED GLASS DOOR COOLER IN SMOOTHIE PREP AREA IN FRONT TO NOT HAVE A THERMOMETER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE TO ENSURE EQUIPMENT IS FUNCTIONING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GASKETS OF THE 2 DOOR STANDING COOLER NEXT TO STAIRS FOR BASEMENT TO BE HEAVILY TORN AND DAMAGED. INSTRUCTED MANAGER TO PROVIDE REPLACEMENT FOR TORN AND DAMAGED GASKETS.

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: OBSERVED THE INTERIOR WALLS AND BOTTOM AS WELL AS EXTERIOR DOOR AND HANDLE OF THE MICROWAVE DIRECTLY ACROSS THE WOK STATION TO HAVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP, AS WELL AS SPILLAGE INSIDE MICROWAVE. OBSERVED HAND SINK HANDLES NEXT TO 3 COMPARTMENT SINK IN REAR TO BE HEAVILY SOILED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN MICROWAVE AND HAND SINK FREE OF EXCESSIVE GREASE, SPILLAGE AND FOOD DEBRIS BUILD UP.

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: OBSERVED THE INTERIOR WALLS AND BOTTOM AS WELL AS EXTERIOR DOOR AND HANDLE OF THE MICROWAVE DIRECTLY ACROSS THE WOK STATION TO HAVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP, AS WELL AS SPILLAGE INSIDE MICROWAVE. OBSERVED HAND SINK HANDLES NEXT TO 3 COMPARTMENT SINK IN REAR TO BE HEAVILY SOILED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN MICROWAVE AND HAND SINK FREE OF EXCESSIVE GREASE, SPILLAGE AND FOOD DEBRIS BUILD UP.

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.