June 21, 2024 — Passed
13 red flags recorded · 120 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.
- 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.
- Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches.
- Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils.
- Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times.
- 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.
- A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects.
- All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW).
- 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.
- 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.
- Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor).
- 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.