November 27, 2024 — Passed
9 red flags recorded · 45 minutes on site.
- Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times.
- Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor).
- The premises of a food facility shall be free of litter and items that are necessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- The water supply shall be from a water system approved by the local enforcement agency.
- 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 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.
- 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.