[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture (Hand sprayer nozzle) and a piece of equipment (3 compartment sink) that was not sufficient to prevent back siphonage of contaminated water at the time of inspection.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide a sprayer nozzle system that has been installed to meet this rule. Recommend install a Wall-Mounted Pre-Rinse Faucet with Wall Bracket with a spring. This will rechecked at the next standard inspection.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 15-April-2015

Comments
Equipment food-contact surfaces and utensils shall be washed, rinsed, sanitized and properly air dried. All working utensils used with TCS foods at required to be washed, rinsed, and sanitized at least every 4 hours (spatulas for hot dogs, etc.). All other utensils shall be ware washed every 24 hours (ice scoops, popcorn scoops, etc.). Observed sanitizer and a proper testing kit has been provided. Employees hands shall be washed upon arrival to work and before donning (handling) clean gloves before service. Many of the staff members attended a In-house Food Safety Training Class and are now certified in food safety protection by the Kent City Health Department. Facility was very clean at the time of inspection. Recommend providing a temperature measuring device that has the ability to take accurate temperatures of thin foods (hamburger patties). Recommend labeling the shelves that employees are permitted to stored person belongs/foods. A container labeled (For Employee use only) may help.

Comments

Equipment food-contact surfaces and utensils shall be washed, rinsed, sanitized and properly air dried. All working utensils used with TCS foods at required to be washed, rinsed, and sanitized at least every 4 hours (spatulas for hot dogs, etc.). All other utensils shall be ware washed every 24 hours (ice scoops, popcorn scoops, etc.). Observed sanitizer and a proper testing kit has been provided.

Employees hands shall be washed upon arrival to work and before donning (handling) clean gloves before service.

Many of the staff members attended a In-house Food Safety Training Class and are now certified in food safety protection by the Kent City Health Department.

Facility was very clean at the time of inspection.

Recommend providing a temperature measuring device that has the ability to take accurate temperatures of thin foods (hamburger patties).
Recommend labeling the shelves that employees are permitted to stored person belongs/foods. A container labeled (For Employee use only) may help.