Corliss (H/S) Gets Conditional Pass on Health Inspection - Chicago School

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE ICE MACHINE IN THE CULINARY ARTS ROOM,176 HAS BROWNISH SLIMY SUBSTANCE INSIDE MACHINE WHERE THE ICE IS BEING MADE,INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT SERIOUS VIOLATION 7-38 005(A)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL COOKLED FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN THE KITCHEN AREA

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL COOKLED FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN THE KITCHEN AREA

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.