December 27, 2024 — Passed
7 red flags recorded · 105 minutes on site.
- Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times.
- Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils.
- 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.
- Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
- 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.
- Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors.
- 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.