Prosser Voc. (H/S) Gets Conditional Pass on Health Inspection - Chicago School

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE DISH MACHINE IN THE CULINARY CLASSROOM NOT MAINTAINED FINAL RINSE TEMPERATURE 168*F. EACH TIME THE MACHINE IS RAN THE TEMPERATURE GET'S LOWER. INSTRUCTED TO REPAIR, MACHINE TAGGED AT THIS TIME.. MUST BE ABLE TO REACH 180*F OR ABOVE. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DUST TAPE ON THE 3 COMPARTMENT DRAIN LINE IN THE CULINARY CLASSROOM,INSTRUCTED TO REMOVE/REPAIR.USE OF DUCT TAPE TO REPAIR IS PROHIBITED.OBSERVED RUSTY DRIP TRAYS IN THE CULINARY CLASSROOM BEING COVERED BY FOIL, NEED TO REMOVE RUST AND REMOVE THE FOIL AT ALL STOVES. OBSERVED THE FAN ON THE STEAMER MAKING A LOUD NOISE, INSTRUCTED TO REPAIR IN MAIN KITCHEN.

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: OBSERVED THE POTATO CHOPPER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE IN THE CULINARY CLASSROOM. OBSERVED THE COOLER 17, IN MAIN KITCHEN INSTRUCTED TO CLEAN INTERIOR.

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: OBSERVED THE FLOOR DRAIN UNDER THE COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR DRAIN UNDER THE COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN.

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.