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Business Info

Restaurant: Orange Garden Restaurant Llc
Address: 1942 W Irving Park Rd, Chicago, IL 60613
Type: Restaurant
Total inspections: 5
Last inspection: Oct 16, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FRESH EGGS STORED ON SHELF NEXT TO REAR DOOR IN PREP AREA. AT TEMP OF 61.7F, 60.9F AND 60.4F.RAW SHRIMPS AT TEMP OF 52F TO 54F,COOKED DICED PORK AT TEMP OF 46.7F TO 48.9F,DUMPLING FILLED WITH MEAT AT TEMP OF 56.6F.FOOD WAS STORED IN WALK-IN COOLER.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED. POUNDS 15, VALUE 150,CRITICAL VIOLATION:7-38-005(A) HOOOO59672-13
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING CUTTING BOARD AND KNIFE AT 3 COMPARTMENT SINK WITHOUT USING SANITIZING SOLUTION.CUTTING BOARD AND KNIFE WAS USED TO DICE AND SLICE RAW CHICKEN.INFORMATION GIVEN HOW TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE 100 PPM).CRITICAL VIOLATION:7-38-030 HOOOO59672-13
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MICE DROPPINGS SCATTERED THROUGHOUT THE KITCHEN AND STORAGE AREAS(DROPPINGS ON SHELFS,UNDER SHELFS,ALONG WALLS,UNDER DISH MACHINE,AND STAIRCASE)ABOUT 80 OR MORE DROPPINGS.OBSERVED A LIVE ROACH NEXT TO COOKING EQUIPMENT, IN KITCHEN.HOLES BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE WITH MICE DROPPING IN IT,ALSO UNDER THE WOK UNITS. FRONT DOOR NOT RODENT ,GAPS BETWEEN DOORS,AND BOTTOM DOOR OF THE DOORS(A HALF INCH AND A QUARTER OF INCH OF GAP).MANAGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREA,CONTACT A PEST CONTROL, AND SEAL ALL OPENINGS.SERIOUS VIOLATION:7-38-020 HOOO59673-14
All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, BUILD UP OF FOOD DEBRIS AND GREASE
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL CARDBOARDS THROUGHOUT THE PREMISES.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.EXPOSED HAND SINK SLOWLY DRAINING,REPAIR IT; PROVIDE UNTHREAD FAUCET AT 1 COMPARTMENT SINK.

VIOLATION WAS CDI ON 4-28-10
VIOLATION WAS CDI ON 4-28-10

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 LAYERS OF FRESH EGGS(30 EACH ON EACH LAYER) AT TEMPERATURE OF 56F TO 57.7F; COOKED CHICKEN AT TEMP OF 107F, STORED NEXT TO WOK;COOKED NOODLE AT TEMP OF 57.9F, STORED ON TOP SHELF ABOVE THREE COMPARTMENT SINK;SMALL SHRIMPS USED FOR FRIED RICE AT TEMPERATURE OF 53F TO 54.5F,STORED IN REACH IN COOLER.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED, POUNDS 40,VALUE 53.20 .CRITICAL VIOLATION:7-38-005(A) HOOOO58980-14
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WEARING FOOD GLOVES, DISCARDING FOOD WITH ONE HANDS AND WITH THE OTHER HAND PRESSED DOWN GARBAGE IN GARBAGE CONTAINER,WITHOUT REMOVING GLOVES AND WASHING HANDS, OPENED THE REACH IN COOLER AND HANDLED FOOD, TO COOK. HAND WASHING PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO58980-14
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREP AREA,UNDER AND TOP OF SHELF, AROUND RICE CONTAINERS,UNDER THE DISH MACHINE,INSIDE OF DEEP FRYER BOTTOM PART ,OBSERVED DROPPING ON TOP THE GREASE ,ALSO UNDER THE PREP TABLES.(ABOUT 50 MICE DROPPINGS OR MORE).NEED TO SEAL TWO HOLES IN PREP AREA,CORNER (SOUTH WEST)BEHIND REACH IN COOLER,AND UNDER THE WOKS(NORTH WALL).INSTRUCTED TO REMOVE ALL MICE DROPPINGS, AND SANITIZE AREA.NEED TO ADD THRESHOLD TO REAR DOOR,WHICH HAS A 1/4' OF GAP ON BOTTOM OF THE DOOR.SERIOUS VIOLATION:7-38-020 HOOOO58981
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.CHEST FREEZER DOOR INTERIOR LINER IS NOT PRPOPERLY SEALED, INSTRUCTED TO FIX IT.NEED TO REPLACE BROKEN AND RUSTY SHELF NEXT TO PREP TABLE , AND NEXT TO RICE COOKER
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF DEEP FRYER(GREASE BUILD UP).
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.DETAIL CLEAN STAIRCASE THAT GOES ON THE ROOF,AND GROUND WHICH HAS EXCESS OF PIGEON'S FECES

VIOLATION WAS CDI ON 5-11-10
VIOLATION WAS CDI ON 5-11-10
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO REPLACE BROKEN AND RUSTY SHELF NEXT TO PREP TABLE , NEXT TO RICE COOKER
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.DETAIL CLEAN STAIRCASE THAT GOES ON THE ROOF,AND GROUND WHICH HAS EXCESS OF PIGEON'S FECES

INTERIOR AND EXTERIOR OF TALL REACH-IN COOLER DIRTY WITH FOOD DEBRIS AND ENCRUSTED FOOD IN DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.
HANDLES OF EXPOSED HAND SINK ENCRUSTED WITH FOOD. INTERIOR AND EXTERIOR OF THREE COMPARTMENT SINK DIRTY WITH FOOD DEBRIS AND DRIED FOOD. MUST CLEAN, SANITIZE AND MAINTAIN. LEAK ON NOZZLE OF COLD HANDLE ON THREE COMPARTMENT SINK. MUST REPAIR.
RAW WOODEN SHELVING ABOVE ICE MACHINE MUST BE PAINTED OR SEALED. DIRTY SHELVING WITH FOOD SPLATTER ABOVE THREE COMPARTMENT AND ONE COMPARTMENT SINKS IN KITCHEN. RUSTY SHELVING AT REAR EXIT DOOR USED FOR RICE AND CLEAN DISH /PAN STORAGE. MUST CLEAN ALL, REMOVE RUST AND MAINTAIN. FAN ABOVE ONE COMPARTMENT SINK BLOWING ON COOKS LINE WITH EXCESSIVE DUST. MUST CLEAN.
FLOOR UNDER WOK LINE WITH EXCESSIVE GREASE. MUST REMOVE AND MAINTAIN CLEAN. MUST NOT USE CARDBOARD AS MATTING FOR FLOOR AT DISH MACHINE.
WALLS AT THE FOLLOWING AREAS WITH FOOD SPLATTER, GREASE AND DIRT. AT THREE COMPARTMENT AND ONE COMPARTMENT SINKS. AT EXPOSED HAND SINK. AT METAL PREP TABLE ACROSS FROM TALL REACH-IN COOLER. MUST CLEAN AND MAINTAIN ALL.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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