Prosser Voc. (H/S) Passes Health Inspection - Chicago School

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: CULINARY ARTS ROOM - MUST LABEL & DATE COOKED FOODS IN COOLERS & FREEZERS.

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: Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN ALL WALK IN COOLERS & CULINARY ARTS ROOM RUSTY ROLLING CART.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN FREEZER,DAMAGED SNEEZE GUARDS ON SERVING LINE & CULINARY ARTS ROOM ICE MACHINE DOOR GASKET & DOOR IN POOR REPAIR

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: Inspector Comments: MUST CLEAN LOWER SHELVES OF SOME PREP TABLES.CULINARY ARTS ROOM-CLEAN DISH MACHINE,CAN OPENER,PREP TABLES,INTERIOR PANEL OF ICE MACHINE

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST REMOVE RUST FROM FLOOR IN WALK IN FREEZER.MUST REPAIR OR REPLACE DAMAGED FLOORTILE IN PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED & LOOSE WALL PANELS IN ALL WALK IN COOLERS & EXTERIOR WALL PANEL AT WALK IN FREEZER.MUST SCRAPE & PAINT PEELING PAINT ON CEILING OVER 2- COMP SINK.CULINARY ARTS ROOM-MUST REPAIR OR REPLACE LOOSE WALLBASE UNDER 3- COMP SINK,MISSING WALL OUTLET BOXES & STAINED CEILING TILES.

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: Inspector Comments: MUST REPLACE BURNTOUT LIGHT BULB AT HOOD OF COOKING EQUIPMENT & ON SERVING LINE

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: Inspector Comments: MUST REPLACE BURNTOUT LIGHT BULB AT HOOD OF COOKING EQUIPMENT & ON SERVING LINE

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.