December 3, 2024 — Passed
19 red flags recorded · 120 minutes on site.
- 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.
- 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.
- Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors.
- Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control.
- Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning.
- 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.
- 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.
- The water supply shall be from a water system approved by the local enforcement agency.
- 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.
- Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils.
- 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.
- Floor-mounted equipment that is not easily movable shall be sealed to the floor.
- An adjacent table at least 18"x18" (LxW) shall be provided if the food preparation sink does not have an integral drainboard.
- Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes.
- 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.
- Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils.
- An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
- 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.