3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Critical Repeat Observed no three-compartment sink at the time of inspection for the manual washing, rinsing, and sanitizing of utenils.
A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat Observed no handwashing sink located to allow convenient use by employees in the front service area of the facility at the time of inspection..
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Provide a handwashing sink in the front service area of the facility.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required at the time of inspection.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-April-2014
| Comments |
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| Operation appeared clean and organized at the time of inspection. A facility review is required before installing the required sinks. Please review the facility review packet provided at the time of inspection, and contact the City of Kent Health Department if there are any questions. Plumbing alterations should be made only by a licensed plumber. Pre-existing non-commercial food equipment in the facility is approved for use as long as it continues to function properly and is maintained clean. All newly purchased equipment shall be commercial grade. Contact the City of Kent Health Department for approval before placing any new equipment into use. |