CHINESE AMERICAN SERVICE LEAGUE, INC. Passes Health Inspection - Chicago A-not-for-profit chef training program

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL FROZEN, REPACKAGED CHICKEN IN FREEZER UNITS AND LABEL READY TO EAT FOODS IN WALK-IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR CABINET AT CHEF TRAINING CLASSROOM. PAINT RAW WOOD SHELVING IN UTILITY CLOSET AND CHEF TRAINING CLASSROOM NEXT TO ONE COMPARTMENT SINK.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN PIPING BEHIND DISH MACHINE AND COOKING EQUIPMENT AND VENTILATION HOOD FILTERS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR AND REPAINT SOME WALL SECTIONS IN KITCHEN BY HAND WASH SINK, UTENSIL STORAGE AREA, AND REPAIR WALL BASE AT HAND WASH SINK NEXT TO LOCKER ROOM. CLEAN DUSTY CEILING PANEL AND LIGHT SHIELDS ABOVE PREP AREAS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD WITH END CAP AND OR SHATTER PROOF BULB AT DRY FOOD STORAGE AND FOOD EQUIPMENT ROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD WITH END CAP AND OR SHATTER PROOF BULB AT DRY FOOD STORAGE AND FOOD EQUIPMENT ROOM.

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.