October 7, 2024 — Passed
12 red flags recorded · 120 minutes on site.
- Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils.
- 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.
- 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.
- 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.
- 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.
- Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished 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.
- Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control.
- 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.
- 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.
- 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.
- 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.