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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STUDENTS .OBSERVED HAND WASHING SINK FILLING UP WITH WATER WHEN WATER IS ON AND NOT DRAINING IN CULINARY ARTS ROOM.NO ADDITIONAL HAND SINK LOCATED IN CLASSROOM.MUST CEASE CLASSROOM FOOD PREPARATION DUE TO LACK OF HAND WASHING FACILITIES.MUST REPAIR AND MAINTAIN HAND SINK AT ALL TIMES.(NO CITATION ISSUED)

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED AN INFESTATION OF APPX.300 OR MORE RODENT DROPPING SCATTERED THROUGHOUT THE CULINARY ARTS ROOM IN VARIOUS AREAS SUCH AS ON FOOD STORAGE LIDS,FLOOR MIXER,LOWER SHELVES OF PREP TABLES,FRYER CABINETS,LOWER SHELF OF GRILL TABLE,ON AND ON TOP OF COFFEE MACHINE,WALL OUTLET COVERS AND BRACKETTES,INSIDE OF KNIFE AND BOOK STORAGE CABINET,ON FLOOR UNDER,AROUND AND BEHIND DESK,COPY MACHINE,UNDER PREP TABLES,DRY FOOD STORAGE AREA SHELVING UNITS,ALONG WALL BASES BEHIND COOKING EQUIPMENT.ALSO DEAD ROACHES ON FLOOR IN WALK IN COOLER AND DOOR HINDGE.MUST CEASE CLASSROOM FOOD PREPARATION UNTIL REINSPECTED.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE ALL AREAS AND EQUIPMENT.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/13/17.(NO CITATION ISSUED)

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX 15 RODENT DROPPING IN MAIN KITCHEN ON FLOOR UNDER VENTILATION HOOD,ON OUTLET COVER BEHIND OVEN,ON INTERIOR LEDGE OF PREP TABLE.ALSO DOORS NOT RODENT PROOFED APPX. "3/4" ALONG BOTTOM OF DOOR #4,8 AND DOCK MAN DOOR.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/13/16.(NO CITATION ISSUED)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN CULINARY ARTS ROOM.

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: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER IN CULINARY ARTS ROOM.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT IN WALK IN COOLER IN CULINARY ARTS ROOM.

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: MUST CLEAN FOOD DEBRI FROM WALK IN COOLER SHELVING UNITS, INTERIOR PANEL OF ICE MACHINE,POTATOE PEELER IN CULINARY ARTS ROOM.WALK IN COOLER #1-COMPRESSOR UNIT IN MAIN KITCHEN.

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: MUST CLEAN FOOD DEBRI FROM FLOOR IN WALK IN COOLER #1- IN MAIN KITCHEN AND WALK IN COOLER IN CULINARY ARTS ROOM.

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: MUST REPAIR OR REPLACE DAMAGED AND LOOSE WALL PANELS IN WALK IN COOLER #2 & 3 IN MAIN KITCHEN,STAINED CEILING TILES IN CULINARY ARTS ROOM.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING ABOVE COOKING EQUIPMENT IN MAIN KITCHEN.

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: MUST CLEAN DEBRI FROM LIGHT SHIELDS IN LUNCHROOM.MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN LUNCHROOM.

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: MUST CLEAN DEBRI FROM LIGHT SHIELDS IN LUNCHROOM.MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN LUNCHROOM.

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.