June 17, 2024 — Passed
16 red flags recorded · 60 minutes on site.
- Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel.
- Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control.
- At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located.
- Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor).
- The water supply shall be from a water system approved by the local enforcement agency.
- Floor-mounted equipment that is not easily movable shall be sealed to the floor.
- The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms.
- Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints.
- Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided.
- All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture.
- All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation.
- Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur.
- Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor.
- Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times.
- Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils.
- Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms.