PROSSER CAREER ACADEMY

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS INSIDE WALK-IN COOLER IN THE MAIN KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY GRATED DRAIN UNDER COOKING EQUIPMENT, FLOORS INSIDE WALK-IN COOLER IN CULINARY KITCHEN.

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. NOTED WALLS AND CEILING IN POOR REPAIR WITH WATER DAMAGED AND PEELING PAINT IN ROOM 316 (3RD FLOOR). INSTRUCTED TO FIX.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX LOOSE COLD FAUCET HANDLE IN GIRLS WASHROOM IN 2ND FLOOR (IST SINK) AND IN 3RD FLOOR (MIDDLE SINK).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMPERATURE DISH WASHING MACHINE NOT WORKING PROPERLY IN CULINARY KITCHEN AREA. AUTOMATIC SENSOR NOT WORKING (PARTS ON ORDER). INSTRUCTED TO FIX AND MUST PROVIDE A FINAL RINSE OF 180F OR ABOVE. THE SAID MACHINE IS NOT IN USE AT THIS TIME. KITCHEN ALSO HAS 3 COMPARTMENT SINK. DISH MACHINE TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT OF PUBLIC HEALTH. WHEN FIXED, INSTRUCTED TO FAX A STATEMENT TO 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. NO CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF MICROWAVE OVEN AND REFRIGERATOR IN TEACHERS LOUNGE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO ADJUST MOST FAUCET HANDLE (MUST MEET 11 T0 15 SECONDS WATER RUNNING) IN BOYS AND GIRLS WASHROOM THROUGHOUT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER IN CULINARY KITCHEN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. FOUND ICE SCOOP STORED INSIDE ICE MACHINE. INSTRUCTED TO STORE IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.