ORION RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN PREP AREA NOT ACCESSIBLE, EQUIPMENT IN BASIN OF SINK AND BLOCKED BY MOP BUCKET AND MOP. INSTD TO KEEP BASIN CLEAR AND ACCESSIBLE AT ALL TIMES. HANDWASH SINK TO BE USED FOR HANDWASHING ONLY. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

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: INTERIOR PANEL OF ICE MACHINE WITH EXCESSIVE BLACK SLIMY SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTD TO DISPOSE OF ICE, CLEAN AND SANITIZE MACHINE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD STORAGE (CONTAINERS OF SEALED SALAD DRESSING) ON FLOOR IN DRY STORAGE AREA. INSTD TO ELEVATE ALL STOCK 6 INCHES AND MAINTAIN

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP IMPROPERLY STORED. INSTD TO STORE PROPERLY IN A PROTECTED MANNER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: IMPROPER CONTAINERS BEING USED FOR FOOD STORAGE, RE USING SOUR CREAM CONTAINERS. INSTD TO PROVIDE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE.

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: ALUMINUM FOIL ON STORAGE SHELVES IN PREP AREA. INSTD TO REMOVE FOIL SO AS TO BE SMOOTH, EVEN, AND EASILY 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: BEVERAGE TUBING AND COLD PLATE BEVERAGE COOLING DEVICE IN CONTACT WITH STORED ICE. ICE USED FOR CONSUMPTION. INSTD TO STORE ICE THAT IS USED FROM CONSUMPTION SEPARATELY FOR TUBING AND COOLING DEVICE

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MISSING COVERS ON RECEPTACLES IN WOMENS TOILET ROOM. INSTD TO PROVIDE COVERS AND MAINTAIN

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MISSING FOOD HANDLER TRAINING VERIFICATION FOR EMPLOYEES. INSTD TO PROVIDE VERIFICATION AND MAINTAIN ON SITE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MISSING FOOD HANDLER TRAINING VERIFICATION FOR EMPLOYEES. INSTD TO PROVIDE VERIFICATION AND MAINTAIN ON SITE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.