3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Observed no handwashing sink located in the kitchen at the time of inspection to allow convenient use by employees.
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.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed equipment components (door seals to 3 prep coolers) were not intact, tight or properly adjusted at the time of inspection.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-05.1(I) / Service sink - number.
Repeat Observed there was no service sink or curbed cleaning facility at the time of inspection as required.
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 FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-April-2014
| Comments |
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| Observed kitchen and food equipment appeared clean at the time of inspection. Operation cools cooked TCS foods using an approved method. A facility review is required before installing the handwashing sink in the food service area and installing the service sink in the facility. Please review the facility review packet provided previously, 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. |