May 9, 2024 — Passed
14 red flags recorded · 180 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.
- 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 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 a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils.
- 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.
- The water supply shall be from a water system approved by the local enforcement agency.
- 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.
- Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors.
- All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW).
- Provide a floor plan showing the path-of-travel to the refuse storage area.
- 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.
- Sink compartments shall be large enough to accommodate the immersion of the largest 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.
- 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.