September 20, 2024 — Passed
21 red flags recorded · 90 minutes on site.
- 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.
- 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.
- Provide minimum 6 inches high side splashguard(s) with rounded corners.
- Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control.
- 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.
- Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor).
- Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control.
- 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.
- 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.
- Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times.
- Floor drains shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment are used.
- Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
- 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.
- Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils.
- A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies.
- Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors.
- At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located.
- An adjacent table at least 18"x18" (LxW) shall be provided if the food preparation sink does not have an integral drainboard.
- Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils.
- Submit specification sheets of proposed equipment to DPH for review and approval, prior to purchase and installation.
- 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.