PROSPECT HIGH SCHOOL

At the warewash area, observed inadequate contact time using quaternary ammonium sanitizer during sanitizing step. [CA] Ensure utensils and equipment are properly sanitized using quaternary ammonium sanitizer with contact time for at least 30 seconds. At the sushi prep room, observed mold-like growth on the inner panel of the ice machine. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

Observed loose door sweep installed for the back exit, and noticeable gaps between the bottom of the door sweep and the ground. [CA] Ensure door sweeps are installed without gaps to prevent an entrance for vermin.

In the dry storage room, observed open bags of corn starch, baking powder, oat flour, and pasta. [CA] Ensure all open bags of dry food are transferred to food grade containers or placed into food grade containers and covered with a fitted lid.

At the 3 compartment sink, measured hot water at 109F. [CA] Ensure an adequate supply of hot water is provided at 120F at all warewash, prep, and mop sinks. Adjust water heater temperatures to provided increased supply of hot water at 120F.

In the kitchen area, at the cookline, observed a detached/split drainage pipe behind ovens. Observed standing water in the area due to detached drainage. [CA] Ensure drainage piping is repaired and able to properly dispose of wastewater to floor sinks.

Our records indicate this facility is operating with a delinquent account. Your balance due is $ 319.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.

In the hot holding unit, measured various pizzas at 131F. Per operator, pizzas prepared about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator to place pizzas on TPHC using a time log when pizzas are removed from temperature control, and to serve within 4 hours or discard. Pizzas to be served for lunch service ending within 4 hour time period. Operator to provide a physical

3-comp sink measured to have 100ppm quat ammonia. [CA] Maintain quat ammonia at 200ppm for dishwashing. Ensure to maintain contact with food surface for at least 1 minute for proper manual sanitation. [COS] Employee drained sink and refilled sink with 200ppm quat ammonia.

Hummus trays measured to be 89F-85F inside walk in cooler. Trays were stacked and covered. Per employee, hummus was done prepping1 hour prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling and properly store cooling foods in such a way to allow proper air flow. [COS] Hummus was moved to speed rack and loosely covered trays to allow for more airflow and cooling.

Right upright speed rack cooler observed to have door ajar. Ambient temperature measured to be 44F and PHFs measured to be 43F (see measured observations). [CA] Maintain PHFs at 41F and below for cold holding. Ensure cooler doors stay closed when not actively in use. [COS] Door was closed and ambient temperature lowered to be 39F after 30 minutes.

At the warewash machine, measured hot water at 150F for the rinse cycle. [CA] Ensure hot water for the rinse and sanitize cycle in the warewash machine is maintained at least 160F for proper cleaning and sanitizing. Hot water may need to be adjusted to at least 170F to allow for the surface of sanitized utensils and equipment to reach 160F.

At the warming unit/lamps, measured pepperoni pizza at 131F. [CA] Ensure potentially hazardous foods are maintained hot at 135F and above.