|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Temperature gauge needs to be replaced on warewasher . Upright reach-in cooler needs to be repaired. Transport unit that is located at back entrance is used for permanent food storage. This equipment is not being used per manufacturer intended use. If additional freezer space is needed then additional equipment will be needed such as upright freezers in facility. Please provide documentation on how additional freezer space will be obtained if needed. Unit is currently not in use. Please provide spec sheets to Environmental Health for any proposed equipment and get prior approval before equipment is brought into facility. PIC advised they have contacted company for pickup. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P): Back flow prevention shall be provided in chemical manifold. Please contact chemical supplier that has connected the hoses (per PIC) to confirm back flow prevention where chemical dispenses. Observed hoses coming from chemical manifold connected to faucet at three compartment sink. Please contact licensed plumber to verify that connections meet plumbing code. Chemicals shall be stored properly and not on drain boards of sink. PIC disconnected hose during visit. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Items unnecessary to the operation such as equipment that is no longer used shall be removed. Beverage cooler that is located in kitchen is no longer in use. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 44fc at large braising pan, 35’fc and 40fc above both FP tables in pizza prep area, 34fc at FP table next to walk-in cooler, 38 fc at FP table in center of kitchen and 48 fc at meat prep sink. At least 50 fc is needed at all food preparation areas. |